Vietnamese Black Tea in Tangerine

Ms. Nhung makes this tea in Ha Giang province, right along Vietnam's border with Yunnan. She sources black tea from village farmers and tangerines from local growers in this mountainous region, home to ancient shan tuyet ("snow mountain") tea trees. The tea has a natural depth and sweetness that pairs beautifully with the citrus peel, which has been valued in traditional medicine across East and Southeast Asia for centuries for aiding digestion and bringing warmth to the body.

To steep, break open the tangerine and use both the tea leaves and pieces of the peel together in a small teapot or gaiwan. You can also steep the entire tangerine unbroken, though this makes a lighter brew since the leaves won't have as much room to interact with the water. Ms. Nhung's preferred method is to place the whole tangerine on top of a filter which rests on the gaiwan bowl, allowing the water to flow through both the tea and peel. The flavor is rich and smooth with bright citrus notes that balance the tea's natural sweetness.

Each tea filled tangerine weighs approximately 10 grams, though they vary by size of course. This is late 2025 production.