On the 1200 meter high Fansipan Mountain, the tea trees are supplied with fresh spring water and lovingly cared for by the inhabitants of Tam Duong.
As soon as the fine, top tea leaves are harvested, the leaves are steamed using the Japanese method and the leaves are pressed and rolled into their typical Sencha shape.
80°C | 1 Teelöffel/250ml | 1-2 minutes |
2. Aufguss | 2 minutes | |
3. Aufguss | 1-2 minutes |