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Cao Bo Yellow Tea is a rare variety from the mountains of the Cao Bo region in northern Vietnam. Cultivated and harvested in limited quantities, this tea comes from ancient Shan Tuyet plants, from which the buds and youngest leaves are selected. Hand harvesting and artisanal processing make it a specialty linked to the region and Vietnamese tea tradition. Tasting – Appearance and aroma The leaves of Cao Bo yellow tea are elegant and covered with fine silver down, evidence of a careful spring harvest selecting only the youngest buds and leaves. Once infused, they release fresh, sweet fragrances with notes of ripe citrus, honey and delicate vegetal aromas. The liquor is clear golden yellow, with green highlights and a silky, soft texture. Artichoke, spinach and a light floral note emerge on the nose. On the palate, its natural sweetness and fine aromatic complexity make it a tea of rare elegance. Place of origin Cao Bo region, northern Vietnam. This mountainous area is home to ancient Shan Tuyet plants, from which the youngest buds and leaves are hand-picked during spring. The region, characterized by high altitudes, morning mists and a mountain climate, is one of this tea's distinctive elements. Production Yellow Tea (Huang Cha) is one of the rarest types of tea. Its processing has specific characteristics that distinguish it from other teas. After withering, the leaves are heated in a wok and then sun-dried. They are subsequently wrapped in cloth, limiting contact with air during a controlled processing stage. This particular technique helps define the tea's character, placing its aromatic profile between the fresh, vegetal notes typical of green teas and the softer, rounder nuances developed during yellow tea processing. The result is a delicate infusion with sweet, vegetal and floral notes and a velvety texture. Preparation Glass or porcelain accessories are recommended. Rinse the teacup and teapot with hot water. Use approximately 3 grams of tea leaves (2 teaspoons) for every 200 ml of water. For the first infusion, steep the leaves in hot water at 75 °C for 3 minutes, gradually increasing the time by 30 seconds for subsequent infusions. Storage: store in a cool, dry and dark place.
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Cao Bo Yellow Tea is a rare variety from the mountains of the Cao Bo region in northern Vietnam. Cultivated and harvested in limited quantities, this tea comes from ancient Shan Tuyet plants, from which the buds and youngest leaves are selected. Hand harvesting and artisanal processing make it a specialty linked to the region and Vietnamese tea tradition. Tasting – Appearance and aroma The leaves of Cao Bo yellow tea are elegant and covered with fine silver down, evidence of a careful spring harvest selecting only the youngest buds and leaves. Once infused, they release fresh, sweet fragrances with notes of ripe citrus, honey and delicate vegetal aromas. The liquor is clear golden yellow, with green highlights and a silky, soft texture. Artichoke, spinach and a light floral note emerge on the nose. On the palate, its natural sweetness and fine aromatic complexity make it a tea of rare elegance. Place of origin Cao Bo region, northern Vietnam. This mountainous area is home to ancient Shan Tuyet plants, from which the youngest buds and leaves are hand-picked during spring. The region, characterized by high altitudes, morning mists and a mountain climate, is one of this tea's distinctive elements. Production Yellow Tea (Huang Cha) is one of the rarest types of tea. Its processing has specific characteristics that distinguish it from other teas. After withering, the leaves are heated in a wok and then sun-dried. They are subsequently wrapped in cloth, limiting contact with air during a controlled processing stage. This particular technique helps define the tea's character, placing its aromatic profile between the fresh, vegetal notes typical of green teas and the softer, rounder nuances developed during yellow tea processing. The result is a delicate infusion with sweet, vegetal and floral notes and a velvety texture. Preparation Glass or porcelain accessories are recommended. Rinse the teacup and teapot with hot water. Use approximately 3 grams of tea leaves (2 teaspoons) for every 200 ml of water. For the first infusion, steep the leaves in hot water at 75 °C for 3 minutes, gradually increasing the time by 30 seconds for subsequent infusions. Storage: store in a cool, dry and dark place.
