Mossy Frog Black Tea

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Beany, Dark Chocolate, Oak, Pepper, Spicy
Sold in
Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by Eelong
Average preparation
Iced 8 min or more 3 g 12 oz / 354 ml

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  • “I love shan tuyet tea, no surprise there. Hard to stay away from wild tippy tea with chocolate and adzuki bean notes. (Especially when they’re named after cute amphibians. I’m easily drawn in by...” Read full tasting note
    86

From Hatvala

An exclusive small batch artisan produced black tea from Suoi Giang in Yen Bai province – one of the most respected areas in Vietnam for wild tea processing. Mossy Frog leaves carry the rich malty aromas of black tea but when brewed is far more complex with flavours ranging from spice, pepper, red bean and dark chocolate through to woody and caramel. The bright dark amber liquor has a pleasing full-bodied mouthfeel with sweet aftertaste. The leaves, sourced from deep rooted, slow growing ancient trees, can be infused up to 5 or 6 times and still be at their best.

Mossy Frog uses similar harvested green leaf material as our other Suoi Giang teas. Leaves are picked from old, wild grown trees scattered across the mountain by ethnic H’Mong families. The tea is produced in a small workshop using traditional hands-on techniques that limits batch size to between 15 and 20 kg of fresh leaf – or 3 – 4 kg of finished tea. Mossy Frog is produced from one bud and two leaves and thus contains a high proportion of tips.

Mossy Frog is named for a species of mottled green and brown frog (also known as the Tonkin Bug Eyed Frog) native to the rainforests of northern Vietnam (and possibly also found in parts of neighbouring China and Laos). It’s habitat is under threat by continued forest loss.

About Hatvala View company

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1 Tasting Note

86
66 tasting notes

I love shan tuyet tea, no surprise there. Hard to stay away from wild tippy tea with chocolate and adzuki bean notes. (Especially when they’re named after cute amphibians. I’m easily drawn in by bumpy little frogs.) This one is different from the What-cha offering I’m used to—a little less smooth, there’s some bite from the woody spicy notes. Not as much natural sweetness, and the chocolate has a subtle presence. It’s a bit like the tea version of an oriental-type perfume. It works as both a cold brew and a pot of hot tea. I think I’m more fond of it as a cold drink, since the red bean flavor comes out to play and mingles so nicely with that peppery kick.

Flavors: Beany, Dark Chocolate, Oak, Pepper, Spicy

Preparation
Iced 8 min or more 3 g 12 OZ / 354 ML

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