Vietnamese Breakfast


A robust and smoky whole-leaf breakfast-ish tea, from a group of family-run farms of less than 15 acres in northern Vietnam.

This is a new Vietnamese black tea sourced for us by Minh Nguyen, who we have been working with in Vietnam for the past decade. The tea is from a group of high-altitude old trees in the Ho Thau commune in the mountainous Ha Giang province, which borders many autonomous prefectures in Yunnan. The tea is made by farmers who come from the Dao ethnic minority group. Much of the tea made here is green tea made in a similar fashion to puerh, or commodity black tea, but Nguyen pays a higher price for higher quality black tea – of which around one ton is made per year.

This is a bold, roasty tea, melding the maltiness of Assam black teas and the bite of darker puerhs, with a bitter chocolate and tobacco aftertaste that can be smoothed out with the addition of milk. Best brewed with freshly boiled water and a heaped teaspoon of leaf per cup.

Ho Thau commune, Ha Giang, Vietnam

Camellia Sinensis Assamica. Harvested 2020.

95-100°C, 3-4g per cup, with or without milk. 2 infusions.

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Additional information

Weight 0.07 kg


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