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Vietnam has been a country near and dear to my heart ever since I visited it in my junior year. Beautiful scenery, kind people, and good food; that legacy for me, lives on in this tea. Vietnam is located directly south of china, and east of India by a much larger margin than one would believe by the taste of this tea.

If one were in a blind taste test, one might easily mistake the Yen Bai, for an Assam, because of its cocoa taste with a strong muscatel and generally warmer flavor. However the Yen Bai yields a more balanced cup, and is far less dark than many Assams. The actual mouth-feel of the Assam is incredibly full, and remarkably smooth, as is the finish of the tea. My preparation was quite simple for the tea, as it usually is for a black tea; I loaded up a tea filter with 2 teaspoons of the tea, set my kettle on boil, and steeped the tea in a 16 oz. teapot for the recommended 4 minutes. I took out my filter, and poured a half-cup of tea, to do an initial taste. While one could take milk and sugar in this tea, and I’m sure it could easily stand up to both, I believe, as I do in most cases, it is unnecessary, the tea is perfectly smooth enough on it’s own to drink uncut.

This is a great tea, and compared with some of the high price tags around, quite good for the money you pay.

Preparation
205 °F / 96 °C 4 min, 0 sec

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I’m Andrew. I Write music and scripts and stuff. That’s about it.

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Chicago.

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