Y Ty Natural Black Vietnam 2024

An excellent black tea crafted with meticulous care in the mountains of Vietnam. Produced in a small, human-scale factory, only 200 kg are produced annually. The trees used to produce this tea are of a variety cultivated in the village, ranging from young bushes planted about ten years ago to centuries-old trees.

This tea is exceptional, not only for its undeniable quality and the richness and complexity of its flavours, but also for the way it allows its terroir to express itself. This is made possible, above all, by the typicity of the trees used, which are local varieties reproduced naturally, and by the delicate and respectful processing of the leaves. After a very subtle oxidation that allows the character of the leaf to express itself, the leaves are quickly placed in a wok at a low temperature and then machine-dried.

Tasting:

Notes: Honey, spices, and yellow fruits, but above all, a finish marked by magnificent red fruit notes, typical of the western Vietnamese terroir, which are also readily found in the region's sheng pu-erh, but are not always preserved through oxidation or fermentation. This tea evolves from infusion to infusion, gradually revealing herbaceous notes reminiscent of bay leaf.

Suggestions: Steep the leaves in a teapot, gaiwan, or similar; ideally, they should float freely in the water. The amount of leaves will depend on the volume of the infusion. Approximately 3.5 g per 100 ml.

It is recommended to use soft water with low chlorine content to facilitate the infusion of the leaves.

Classic brewing: Begin with an initial steeping at 100°C for one minute. Repeat this process, increasing the steeping time by one minute each time.

Gongfu brewing: With 5g of leaves in a small container (ideally a 100-150ml gaiwan or similar), boiling water and quick steeps that gradually increase their duration with each subsequent steep.

Conservation:

Keep this black tea away from strong odors, heat, and humidity.