This artisan-crafted micro-batch of Red Tea is scented with the heady, joyous aroma of White Champaca flowers. The Red Tea selected for scenting was produced during the Autumn harvest of 2025, a season when the leaves develop low bitterness, smooth sweetness, and complex aromatics that marry beautifully with the creamy, sweet fragrance of White Champaca.

Grown in the forest and harvested from old trees of the Indigenous Shan Tuyet variety, this tea comes from trees over 150 years old, established from seed. The Northern Highlands of Vietnam’s Ha Giang Province are renowned for Shan Tea cultivation, grown at high elevations of 1,500–1,700 meters in the Tay Con Linh mountain range. This region is considered the cradle of Northern Vietnam’s ancient tea heritage and cultivation history.

The Red Tea was harvested in mid-September 2025 and then aged for three to four months before being used as a base for scenting. This resting period softens the tea, mellows any sharp aromas, and allows the leaves to better absorb the floral fragrance. White Champaca—also known as White Jade Orchid—is a treasured flower grown throughout Southeast Asia and used in traditional medicine, aromatherapy, and tea scenting.

The flowers were harvested in mid-December, and scenting began the same day. The tea undergoes two rounds of scenting, with fresh flowers layered and mixed with the tea for 12 hours before being carefully removed. The tea is then dried and re-scented in a second round before its final drying. A small portion of flowers remains in the finished blend, lending visual beauty and an exuding, joyful fragrance. The entire scenting process takes approximately 36 hours.

Autumn-harvested tea is ideal for this method, as it has time to rest before fresh Winter Champaca flowers bloom. The cool ambient temperatures of winter provide optimal conditions for scenting, curing, and drying. The slightly spicy, floral, and vanilla undertones of Champaca create a mellow, smooth harmony with the bold character of Vietnam’s forest-grown red tea. The result is a sophisticated, creamy, and floral cup layered with notes of tropical fruit honey, orchid, gentle spice, and vanilla.