Vietnam Fairy Black Tea
From wild growing tea trees and harvested in the spring, the leaves used to make this exceptionally smooth, medium bodied black tea which has hints of chocolate and sweet, honey like notes are taken from slightly lower down on the stem from the buds used for the white teas.
Once picked and transported to the small factory, the leaves for black tea are withered and dried inside. During the withering – similar to what we have seen in the production of oolong – the leaves are jostled and turned at regular intervals. This slows the oxidization process down and helps the leaves develop more complex flavours.
After a final roasting to stabilize the tea, the large, curly leaves are packed up ready to be sent to tea connoisseurs in Europe. We recommend brewing the amazing leaves for this tea more than once. Try a first infusion of 3 – 5 minutes and then make a second infusion adding a couple of minutes to the brewing time.
Vietnam Fairy Black Tea is perfect for an early morning “wake me up” tea or in the afternoon as a pick-me-up.