Ha Giang black tea – what is this tea?
Ha Giang black tea is a type that during the processing, the producer oxidizes tea leaves more than oolong tea, green tea and white tea. Black tea is generally stronger in flavour than the less oxidized teas. And the tea maker made all types from leaves of the shrub (or small tree) Camellia Sinensis.
They used both of two principal varieties of the species. Firstly, the small-leaved Chinese variety plant (C. sinensis var. sinensis), used for most other types of teas. Secondly, and the large-leaved Assamese plant (C. sinensis var. assamica), used for traditionally black tea. Although in recent years, the producer use some green and white tea to produce black tea. (from Wikipedia)
How about Ha Giang black tea in Tra Viet?
The tea picker selects carefully one bud and one leaf of ancient tea trees in Ha Giang. With the skillful hands of experienced tea producers, tea buds are shaped and annealed for oxidation. But they still retain their white fuzz of tea leaves.
Ha Giang black tea made in glass teapot is bright red and very beautiful. The color of this tea has bright red and very beautiful, sweet as honey that spread and last very long on throat.
How to make a good cup of Ha Giang black tea?
Ha Giang black tea is one of the high quality in Vietnam. Due to, we need to be careful while brewing. There are some techniques to make a good tea cup:
- Firstly: preheat the teaset by boiling water, then pouring the amount of tea leaves into the teapot. You can control your taste by the volumn of tea leaves.
- Next: Wake up the tea leaves: pour the hot water into teapot with temperature is 90℃ (194℉) for 10 seconds.
- Finally: steeping tea: pour the hot water into teapot with temperature is 90℃ (194℉) for 20 – 25 seconds. Then pour out of tea water into each tea cup and enjoy. Remember that open the lid of teapot while waiting for the next infusion.
Ha Giang black tea can brew in 5-7 infusions