Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 70-80°C. Pour and leave it to infuse for 2-3 minutes. Strain and serve. Suitable for 2-3 infusions.

This is a green tea from the Tam Duong area in Lai Chau Province, situated in the north-western part of Vietnam. The tea gardens in the locality nestle beneath Fansipan - the highest mountain in Indo-China. The tea is harvested by 2,000 pickers from local ethnic groups. Subsequent production takes place in a modern factory equipped with machinery from Taiwan and Japan. The green leaves create a light green cup, the qualities of which are intense and prolonged, although the body of the tea remains light. Its taste is dominated by umami accompanied by a cream y note.

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