Tangerine Red Tea

Wild mandarins from the Qunag Binh mountain region in Ha Giang province in northern Vietnam, filled with black tea. The mandarins are harvested by local residents from October to December at an altitude of 1,400-1,700 meters. They don't eat the mandarins much because, although they are distinctive and aromatic, they are also sour. The fresh mandarins are hollowed out, filled with tea, and left to dry slowly at low temperatures. The tea has a brown-gold infusion with a full, round but smooth taste and a distinctive aroma of fresh mandarins. The tea can withstand a large number of infusions without losing its taste or aroma. The mandarins weigh 10-15g on average. Each one is wrapped in paper packaging. The weight is stated including the paper packaging, which accounts for 3-5% of the weight.

How to brew Tangerine Red Tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. This tea is also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality.