A high elevation black tea that was grown on Phan Xi Pan, the tallest mountain in Indochina, at an elevation of 800 masl. It was harvested in September 2018 from heirloom cultivar plants that were re-planted in 2010, and produced in a newly renovated factory.
It is perfectly suited for afternoon tea with bright floral flavor reminiscent of lotus flower, and stone fruit. It is sweet and nuanced with a moderately lofty mouthfeel, and clean finish.
In a 400 ml glass teapot steep 5 or 6 grams for 4-5 minutes. For a sharper, more complex profile steep with 210°F water. For a sweet, fruity cup try 195°F. Good extraction will not occur with water below 195°F