NEW! Vietnam Jasmine

The basis is the Tua Chua Lai Chau from the mountainous north. The production steps of the Vietnamese variant are similar to those of the Chinese classic, but the jasmine flowers are a variety that differs from the Chinese in terms of appearance and taste. The sweet, floral scent clings to the somewhat coarser, tipsy leaf due to the repeated "scenting". The taste is full-bodied, slightly tart with a fruity, sweet jasmine note.

Ingredients: green tea, jasmine flowers.