Black tea from Vietnam is a well kept secret that we hope to change by bringing it to more people’s attention. The raw tea material is harvested from the wild tea trees on the high mountain slopes of Yen Bai province. Young leaves are picked and collected by hill tribes in the clean mountain air often from remote areas where the only companions are the chickens, goats and pigs that roam across the mountains.
It was the many wild boar that we met on our visit to Yen Bai that were the inspiration for the name that we have given to this fine tea which is reminiscent of the Indian Assam teas but with its own unique chocolatey flavour characteristics as a result of the slower rate of leaf growth at altitudes of 1200 metres and above.
The harvested leaves are taken to nearby Nghia Lo where they are processed using traditional methods of withering, oxidation, drying and sorting. The resulting tea has a rich, malty flavour and a striking bright, red/ coppery colour.
A perfect cup to revive and to quench a thirst which is excellent either drunk by itself own or with the addition of lemon or milk.