Traditional Black Loose Leaf Tea Vietnam Blend

A timeless classic from the Camellia sinensis plant, traditional black loose leaf tea is fully oxidized to develop its bold, rich flavors. Whether as single-origin (like Assam, Ceylon, or Darjeeling) or traditional blends (such as English Breakfast or Earl Grey), it's celebrated for its deep color, robust taste, and satisfying aroma. Key Features - Fully oxidized, bold flavor: Offers a full-bodied, robust, sometimes astringent taste with notes ranging from malty and earthy to fruity or smoky, depending on the origin. High caffeine energy: Contains more caffeine than green or oolong teas, making it a popular choice for morning or afternoon pick‑me‑ups. Blends & flavored styles: Classic blends like English Breakfast or Earl Grey add depth, with Earl Grey featuring bergamot oil for a citrus twist. Brewing flexibility: Steep 1–2 tsp of leaves in 90–100 °C water for 3–5 minutes to suit your strength preference.