This tea comes from Moc Chau district, Son La province, Vietnam. Excellent climate, soil, and high altitude allow for growing an excellent tea leaf. Ecologically clean plantations provide very high-quality tea, ready to satisfy any gourmet. The master who makes this tea is one of the most experienced in Vietnam and has been producing wulongs for many years. Thanks to the traditional wulong processing technology, the old-style roasting method, and 6 years long ageing, this tea became my best finding during the 2019 season. Phu Hao Nguyen specialises in making different styles of wulong teas from various both local and Taiwanese cultivars.
Initially, the tea leaves have some baked notes such as apple pie with cinnamon, and much more. As soon as the tea is rinsed, the aroma opens up and notes of roasted sunflower seeds, halva, and even salty notes of seaweed come to the surface. The taste of the brew is soft, rich, and deep, with bakery and honey notes. The aroma cup will satisfy you with caramel, strawberries, orchid, and vanilla tones. The golden colour of the infusion beautifully plays with various shades throughout the tea ceremony. This tea is getting better each time I brew it in different presentations, and each time participants appreciate this tea like never before.