Honeyed warmth, charcoal depth, and a whisper of wild terrain.
From the misty highlands of Moc Chau in northern Vietnam comes a tea unlike any other. Dragon’s Roar brews to a golden amber liquor—full-bodied, smooth, and layered with surprising complexity. Notes of toasted rice, caramel, and licorice unfold with a gentle honey sweetness, while a touch of smoky charcoal lingers on the finish. The first steepings are particularly bold, revealing the tea’s strength and spirit.
What sets Dragon’s Roar apart is its meticulous drying process: a 7–10 day cycle of drying and resting that coaxes out its deep, signature flavor. Grown at elevations of 1,100 to 1,200 meters on a 33-hectare farm nestled among apricot orchards, dairy pastures, and wild orchids, this tea is a true expression of its land—rich, elemental, and unforgettable.
