Brewing: 1 tsp per cup ~ 100°C ~ 3-7 mins
Country of Origin: Vietnam
Altitude: 1000 - 4000 feet above sea level
Cup Characteristics: Mild yet spicy and highly aromatic for it's type. Flavour emphasized with milk. A superb afternoon tea.
Infusion: Bright and reddish.
Ingredients: Orange Pekoe black tea.
Taste-wise, Vietnamese Orange Pekoe can be compared to some of the best Ceylon highland tea's and makes a superb afternoon tea. Orange Pekoe is a long wiry leaf, the meaning of the words are lost in the past but Orange refers to the Dutch "Oranje" which means Royal. Orange Pekoe uses the whole tender flesh of the leaves unlike plain Pekoe which makes a stronger cup due to being produced from more leaf ribs and less flesh.
Vietnamese Orange Pekoe makes a superb afternoon but can be drunk at any time of the day.
Add milk and sugar to taste. Acceptable to drink 'straight up.'
Alternatively, put the tea in a tea infuser and brew right in your cup.
- Make as for hot, but add extra tea - a rule of thumb is to double the amount used. When the tea has cooled a little, pour over ice. It is important to make it a little stronger as the ice will water it down.
- Alternatively, you can cold brew the tea by placing the tea in a jug and adding cold water. Leave to infuse for a few hours (or overnight in the fridge) strain and enjoy. Cold brewing will give a smoother taste.