, Flowery Oolong, a very special rare white tea by the name of Mountain Mist and a fantastic black tea Wild boar.
The owners of Hatvala have traveled extensively throughout Vietnam to sample and select the best teas that Vietnam has to offer and we support theire assertion that they have found some perfect gems.
We support Hatvala as their business model is to buy directly from producers that they have visited personally, Hatvala have established that every care is taken to produce a pure and quality leaf. This business model is just as good as the Fairtrade system as the people who grow and pick the tea are those that get the benefit from grower direct rewards.
Together Viet-coffee Australia and Hatvala have selected for Australia organically grown and wild teas. The high mountain wild teas are grown at at over 1200 metres, and are generally harvested by local hill tribes who will often need to climb high in the tree canopy with their collecting baskets to pluck the youngest, freshest leaves that provide the most appealing and complex flavours.
Even with the estate grown teas the process remains relatively low on technology and relies heavily on manual involvement and the skill and experience of the teamaster to select the best leaves and judge each stage of production to deliver the ideal tea.
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Saigon Phin Daklak 250gAUD 7.11 -
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Creative 1 (Sang Tao 1) 340g groundAUD 7.41
Fourth is Japan
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with 7 832 000 bags. Japan has a rich history in the careful and meticulous preparation of food and beverages Historically Japan was not a coffee culture but the mid 1800’s saw a dribble of beans coming into the country, mostly being consumed by the Dutch traders of Nagasaki. In 1888 Eiki Tei in Ueno district wanting to emulate the cultural vibrancy of French café’s opened a café only lasted a few years unfortunately being before his time. Japanese being the masters of imitation inspired several other cafes those in the Ginza district did well.
It all came to a halt after the Second World War when Japan banned all imports of coffee. Things moved in the 1960’s when instant coffee came back and in 1980’s Hiromichi Toriba started Duotor coffee that was very successful and later has evolved to compete with Starbucks concept of the third place and the Kissasten’s that evolved to become places of old school, high quality, hand created beverages with their hand dripped pour over style.
Kissasten’s are all about coffee and socialising over the black beverage. They have become a favourite tourist destination due to their extra services provided like newspapers and old style service in a retro environment.
Japan has the honour of being responsible for the Hario V60 dripper which is ideal for Vietnamese coffee being a single piece drip brewer with a paper filter. It was in 2004 that the dripper came into being. The name comes from the V shape and its 60 degree angle. The intent was for a drip through coffee that was to be cleaner tasting rather than steeping grounds.
How do the Japanese mix coffee and alcohol? How about a Sochu Mohito
Zesty and refreshing like any mohito Ideally cool and refreshing on a hot summer afternoon.
Ingredients
- Coffee Shochu(infuse the Sochus with Coffee beans)
- Fresh mint leaves
- Club soda
- Sugar syrup (optional)
- Lime (Wedges or slices)
- Crushed ice
Preparation
- Add 60 ml of Coffee Shochu into a nicely chilled tall transparent glass.
- Add lime wedges, and fresh mint leaves into the glass.
- Crush mint leaves and lime.
- add sugar syrup (optional), crushed ice, & cold club soda.
- Stir
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