As a huge lover of Assam second flush teas, this was a real mind bender. Who would think that in a small province in far northern Vietnam (almost in Yunnan) there would be black tea production of such quality?! Wow… I am still a bit shocked by this tea. Beautiful rich reddish brown to burnt orange in color… the nose offers up tobacco and cooked acorn squash notes which clearly translate into the rich flavor echoed by notes of sweet malt and pure 100% cacao. The finish is lingering with a brilliant astringency that can easily be compared to teas of Mokalbari.
On my next tasting I plan to make a cup of Assam Mokalbari along side so I can really compare them head to head. What an exceptional find and a fantastic value!

Boiling 4 min, 0 sec 3 g 8 OZ / 236 ML

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A Food and Beverage professional for over 15 years in Chicago Illinois and professional musician. Studying tea, along with wine, beer, spirits and food has been a lifetime passion.
Aside from my service profession I am a private music teacher and music director for multiple music ensembles including The Chicago Zither Orchestra.
Pastimes include composing instrumental music, collecting and listening to historical and rare classical music recordings, gourmet cooking and enjoying the sport of baseball.

Tea: I am really into a wide variety of teas. I tend to avoid flavored teas but will try herbal teas. If I had to list favorites I am a fan of Japanese shaded green teas, Darjeeling 1st flushes, Assam 2nd flushes, Pu-erh (sheng and shou), Oolongs and delicate refined whites. I really do not have a favorite tea, just as I do not have a favorite food, wine, artist or composer… as there are just far too many enjoyable variables and differences that can be “my favorite” depending on the context.

Feel free to private message me about whatever.


Chicago, Illinois



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