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"FOGGY PEAK"
AGED NONG XIANG WULONG
WULONG
Moc Chau, Son La, Vietnam
Traditional style wulong from Moc Chau area. The altitude is about 1000 m. From the first contact to the very last sip, you will experience a real symphony of fragrances and tastes. The taste of the infusion is mild, rich, and deep. A Highest Mastery Tea, “Foggy Peak” can surely be called one of the most interesting Vietnamese teas we ever dealt with.
When properly stored, this tea gets better with time!
ORGANIC
AROMA
Apple pie, roasted seeds, baked sugar.
TASTE
Baking notes, honey.
ALTITUDE: 1000 m
HARVEST: Spring, 2013
WULONG
Moc Chau, Son La, Vietnam
Traditional style wulong from Moc Chau area. The altitude is about 1000 m. From the first contact to the very last sip, you will experience a real symphony of fragrances and tastes. The taste of the infusion is mild, rich, and deep. A Highest Mastery Tea, “Foggy Peak” can surely be called one of the most interesting Vietnamese teas we ever dealt with.
When properly stored, this tea gets better with time!
ORGANIC
AROMA
Apple pie, roasted seeds, baked sugar.
TASTE
Baking notes, honey.
ALTITUDE: 1000 m
HARVEST: Spring, 2013
According to Chinese traditional medicine, wulong reduces heat, revitalises the body and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar level, promotes proper digestion, lowers cholesterol level, prevents the development of cancer cells, lowers stress and improves mental health.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Learn more about BIOCHEMISTRY OF A TEA LEAF
Water temperature: 95-100 °C.
Amount of tea: 3-7 grams per 100 ml of water.
Brewing method: Gongfu Cha.
Learn more about TEA BREWING METHODS
Amount of tea: 3-7 grams per 100 ml of water.
Brewing method: Gongfu Cha.
Learn more about TEA BREWING METHODS
AGED NONG XIANG WULONG 2013
ORIGIN
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.
ORGANOLEPTICS
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.
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.
ORGANOLEPTICS
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.
