A jasmine scented green tea made from ancient tea trees grown wild in Bat Xat close to the border between Vietnam and Yunnan. The tea is produced from 100 year old tea trees without any artificial fertilisers or pesticides by a co-operative of White Dzao minority farmers under the supervision of Ms Nguyen Thi Thuy. The tea is then scented in the summer with fresh jasmine flowers, absorbing its heady, floral fragrance.
This is a delicious, refreshing jasmine tea with a light scenting which allows the sweet, fruity flavour of the base tea to shine. The taste is delicate and fresh, with a slightly astringent bite that balances out the sweetness. Unlike many Chinese jasmine teas this tea has been made with the Assamica varietal which has a more robust taste and needs greater care when brewing. We recommend lowering the temperature to around 70-75°C and making short infusions.
Ms Nguyen Thi Thuy, Bat Xat, Lao Cai Province, Vietnam
SIZE OF FARMS
2 acres (average)
PLANTS AND PROCESSING
Camellia Sinensis Assamica. Harvested Summer 2019.
70-75°C, 3g per cup. 3 infusions.
The road to this isolated village on the border with Yunnan stops at the bottom of the hill where there is the settlement’s only store, restaurant, and still producing mind numbingly strong moonshine. Upwards past beautifully built traditional homes with generator electricity but with water coming via an intricate system of bamboo pipes from a local spring. From the edge of the village you can start to see old tea trees growing between other trees and later come across large tea trees which appear to be 300-400 years old.
On a hot summer’s day there is nothing more thirst quenching than a cool brewed sparkling mineral water jasmine drink. Although people have been making cool brewed teas in a refrigerator overnight for many years, ten years ago I discovered some teas like Jasmine or Earl Grey were wonderful in sparkling water as well as still water. Take care when opening after brewing, and then enjoy a fine refreshing jasmine infusion.