Foggy Peak, 2013
Mok Chau, Son La, Vietnam
From the first acquaintance to the last sip, you will experience a real symphony of aromas and tastes. Initially, tea leaves have baked flavors, evoking images of apple pie with cinnamon. As soon as the tea is washed, the aroma opens, and notes of roasted sunflower seeds, halva, and even salty notes of sea mud come to the surface. The taste of the brew is soft, rich, and deep, with notes of baking and flower honey. In an empty bowl, as befits an oolong, there is a completely different picture. There is caramel, sugar-sweet strawberries, orchid, and vanilla. The golden color of the infusion plays its shades throughout the tea ceremony.
“Foggy Peak” can surely be called one of the most interesting Vietnamese teas with which we dealt. Our tea master recommended that this tea be sustained for another couple of years, asserting that the taste and aroma will harmonize even more and will finally open. Anyway, this is a wonderful tea to please yourself and your loved ones right now.
Harvest: Spring, 2013.
