Mountain Mist

Tea type
White Tea
Ingredients
Not available
Flavors
Baked Bread, Cinnamon, Grass, Honey, Nutty, Smoked, Sugarcane, Bitter Melon
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Anonimo Nonlodico
Average preparation
175 °F / 79 °C 0 min, 30 sec 4 g 3 oz / 100 ml

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3 Tasting Notes View all

  • “I’ve been drinking this tea for up to 4 hours now and it appears the steeps keep coming – 9th steep! The strange thing is that even with the lower temps (you’re looking at 50c) the flavours are...” Read full tasting note
    88

From Hatvala

An excellent and unique silver needle white tea made using only leaf buds that are harvested from tea trees growing wild in the forests around Suoi Giang (or “heavenly river”) at elevations of over 1400 metres. Lingering mists cover the mountains here for much of the year resulting in slow leaf development that endows the leaves with very special flavours and characteristics of their own. The tea leaves also absorb flavors of the surrounding forest and these can often be picked out in the processed tea.

Local H’Mong minority people roam the steep mountainside during the early morning and climb into the trees to pluck the best leaves before bringing them back to the town for processing. Here the buds are carefully sorted, separated and selected as suitable needles for white tea production. As with all other wild teas, the trees are left to grow and develop naturally without any fertilization or pesticides.

Mountain mist tea is very lightly processed by hand to produce a wonderfully rich yet delicately smooth, mountain fresh drink offering its own distinct characteristics with a complex taste of straw, melon and a gentle smokiness. White teas are particularly rich in anti-oxidants making them a popular choice for the health conscious tea drinker.

About Hatvala View company

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3 Tasting Notes

88
12 tasting notes

I’ve been drinking this tea for up to 4 hours now and it appears the steeps keep coming – 9th steep! The strange thing is that even with the lower temps (you’re looking at 50c) the flavours are still being extracted by the water relatively fast.

The flavours are still there – a sharp and delicate tone of bitter melon and hot cross buns still permeate the leaves. I’ve drank it for 2 weeks now and I can’t put a finger on this tea but drinking it gongfu is definitely the way!

Preparation
160 °F / 71 °C 0 min, 30 sec 3 g 3 OZ / 100 ML

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