"FOGGY PEAK"
AGED NONG XIANG WULONG
WULONG
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
Traditional style wulong from the 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. MORE
AROMA
Apple pie, roasted seeds, baked sugar.
TASTE
Baking notes, honey.
ALTITUDE: 1000 m
HARVEST: Spring, 2013
WULONG
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
Traditional style wulong from the 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. MORE
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 levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
AGED NONG XIANG WULONG 2013
ORIGIN
This tea comes from Mộc Châu district, Son La province. Excellent climate, rich soil, and 1000+ meters high altitude create a special environment for growing high-quality tea. Original cultivars brought from Taiwan and grown here for a long time give the tea a special character and deep flavour. This tea is made by an experienced tea master, who adapted Taiwanese traditional techniques to a local condition and produces high-quality traditional-style wulongs that can be compared with famous Chinese and Taiwanese teas. Thanks to the traditional wulong processing technology the old-style roasting method, and 6 years long aging, this tea became my best finding during the 2019 season.
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 Mộc Châu district, Son La province. Excellent climate, rich soil, and 1000+ meters high altitude create a special environment for growing high-quality tea. Original cultivars brought from Taiwan and grown here for a long time give the tea a special character and deep flavour. This tea is made by an experienced tea master, who adapted Taiwanese traditional techniques to a local condition and produces high-quality traditional-style wulongs that can be compared with famous Chinese and Taiwanese teas. Thanks to the traditional wulong processing technology the old-style roasting method, and 6 years long aging, this tea became my best finding during the 2019 season.
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.
AN SHIM TEA - VIETNAM
Try one of the best and rarest Vietnamese teas from AN SHIM TEA COLLECTION