Cao Bo yellow tea is an extraordinary and precious variety, coming from the mountains of the Cao Bo region in northern Vietnam. Grown and harvested in very limited quantities, this tea is obtained from ancient Shan Tuyet plants, the same ones that produce some of Asia's most renowned teas. It represents a true jewel of Vietnamese heritage, appreciated for its rarity, artisanal processing and exceptional organoleptic qualities. Tasting – Sight and smell The leaves of Cao Bo yellow tea are elegant and covered with a fine silvery down, evidence of a careful spring harvest that selects only the buds and youngest leaves. Once infused, they release fresh and sweet aromas with notes of ripe citrus fruits, honey and delicate vegetables. The liquor appears a clear golden yellow, with green reflections and a silky, smooth texture. On the nose, hints of artichoke, spinach and a light floral note emerge. On the palate, the natural sweetness and fine aromatic complexity make it a tea of rare elegance. Place of origin Cao Bo region, northern Vietnam. This mountainous area, characterized by morning mists and pure air, is home to ancient Shan Tuyet plants, famous for their resilience and for the quality of the hand-picked buds collected every spring. Production Yellow tea (huang cha) is one of the rarest types of Asian tea. Its processing follows a unique technique: after withering, the leaves are heated in a wok and then dried in the sun. They are then wrapped in cloths, which limit the passage of air and trigger a slight controlled oxidation, creating a perfect balance between the freshness of green tea and the roundness of black tea. This artisanal process gives Cao Bo tea its unmistakable sweetness, combined with a velvety body and a rich aromatic bouquet full of nuances. Preparation It is recommended to use glass or porcelain accessories. Rinse the tea cup and teapot with hot water. Use about 3 grams of tea leaves (2 teaspoons) for every 200 ml of water. For the first infusion, leave the leaves in hot water at 75 °C for 3 minutes and gradually increase the time by 30 seconds for subsequent infusions. Storage: it is recommended to store in a cool, dry and dark place.
Price VAT included
Cao Bo yellow tea is an extraordinary and precious variety, coming from the mountains of the Cao Bo region in northern Vietnam. Grown and harvested in very limited quantities, this tea is obtained from ancient Shan Tuyet plants, the same ones that produce some of Asia's most renowned teas. It represents a true jewel of Vietnamese heritage, appreciated for its rarity, artisanal processing and exceptional organoleptic qualities. Tasting – Sight and smell The leaves of Cao Bo yellow tea are elegant and covered with a fine silvery down, evidence of a careful spring harvest that selects only the buds and youngest leaves. Once infused, they release fresh and sweet aromas with notes of ripe citrus fruits, honey and delicate vegetables. The liquor appears a clear golden yellow, with green reflections and a silky, smooth texture. On the nose, hints of artichoke, spinach and a light floral note emerge. On the palate, the natural sweetness and fine aromatic complexity make it a tea of rare elegance. Place of origin Cao Bo region, northern Vietnam. This mountainous area, characterized by morning mists and pure air, is home to ancient Shan Tuyet plants, famous for their resilience and for the quality of the hand-picked buds collected every spring. Production Yellow tea (huang cha) is one of the rarest types of Asian tea. Its processing follows a unique technique: after withering, the leaves are heated in a wok and then dried in the sun. They are then wrapped in cloths, which limit the passage of air and trigger a slight controlled oxidation, creating a perfect balance between the freshness of green tea and the roundness of black tea. This artisanal process gives Cao Bo tea its unmistakable sweetness, combined with a velvety body and a rich aromatic bouquet full of nuances. Preparation It is recommended to use glass or porcelain accessories. Rinse the tea cup and teapot with hot water. Use about 3 grams of tea leaves (2 teaspoons) for every 200 ml of water. For the first infusion, leave the leaves in hot water at 75 °C for 3 minutes and gradually increase the time by 30 seconds for subsequent infusions. Storage: it is recommended to store in a cool, dry and dark place.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
