The Cao Bo yellow tea is an extraordinary and valuable variety, originating from the mountains of the Cao Bo region in northern Vietnam. Grown and harvested in very limited quantities, this tea is obtained from the ancient Shan Tuyet plants, the same ones that produce some of the most renowned teas in Asia. It represents a true gem of the Vietnamese heritage, appreciated for its rarity, artisanal processing, and its exceptional organoleptic qualities. Tasting – Sight and smell. The leaves of the Cao Bo yellow tea are elegant and covered with fine silver hairs, a testament to a careful spring harvest that selects only the buds and the youngest leaves. Once infused, they release fresh and sweet aromas with notes of ripe citrus, honey, and delicate vegetables. The liquor presents a clear golden yellow color, with green reflections and a silky, soft texture. On the nose, hints of artichoke, spinach, and a light floral note emerge. In the mouth, 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 mist and pure air, is home to the ancient Shan Tuyet plants, famous for their resilience and for the quality of the buds hand-harvested 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 sun-dried. They are then wrapped in cloths, which limit air passage and trigger a light 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 an aromatic bouquet rich in nuances. Preparation. It is recommended to use glass or porcelain accessories. Rinse the teacup and teapot with hot water. Use about 3 grams of tea leaves (2 teaspoons) for every 200 ml of water. For the first infusion, let the leaves steep 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.
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The Cao Bo yellow tea is an extraordinary and valuable variety, originating from the mountains of the Cao Bo region in northern Vietnam. Grown and harvested in very limited quantities, this tea is obtained from the ancient Shan Tuyet plants, the same ones that produce some of the most renowned teas in Asia. It represents a true gem of the Vietnamese heritage, appreciated for its rarity, artisanal processing, and its exceptional organoleptic qualities. Tasting – Sight and smell. The leaves of the Cao Bo yellow tea are elegant and covered with fine silver hairs, a testament to a careful spring harvest that selects only the buds and the youngest leaves. Once infused, they release fresh and sweet aromas with notes of ripe citrus, honey, and delicate vegetables. The liquor presents a clear golden yellow color, with green reflections and a silky, soft texture. On the nose, hints of artichoke, spinach, and a light floral note emerge. In the mouth, 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 mist and pure air, is home to the ancient Shan Tuyet plants, famous for their resilience and for the quality of the buds hand-harvested 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 sun-dried. They are then wrapped in cloths, which limit air passage and trigger a light 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 an aromatic bouquet rich in nuances. Preparation. It is recommended to use glass or porcelain accessories. Rinse the teacup and teapot with hot water. Use about 3 grams of tea leaves (2 teaspoons) for every 200 ml of water. For the first infusion, let the leaves steep 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.
