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Dragon Claw (Móng Rồng) is an exceptionally rare tea harvested from wild, ancient Camellia trees in the remote mountain ranges of Ha Giang province, northern Vietnam. Unlike conventional teas made from cultivated Camellia sinensis, Dragon Claw is crafted from the selective axillary buds of non-sinensis Camellia varietals—dense, plump buds that emerge in winter and are harvested with meticulous care. Grown at elevations exceeding 2,000 meters in pristine, forested terrain, these ancient trees accumulate centuries of character, delivering a tea of remarkable depth and complexity. The buds are sun-withered with minimal processing, allowing natural enzymatic oxidation to develop a sophisticated flavor profile: bright fruity-floral notes balanced with woody, peppery undertones and a subtle honey sweetness. The pale golden-green liquor is delicate yet full-bodied, with a warming finish and distinctive “qi” that sets it apart from conventional white or green teas. Each infusion reveals new layers—guava candy, dried apricot, cedar wood, and pine resin—making Dragon Claw a tea for contemplative, unhurried brewing sessions. Rarity & Sustainability: Dragon Claw is exceptionally scarce; some batches are produced only once every several years due to limited bud availability and the remote, wild nature of the trees. We source responsibly to support sustainable harvesting practices that protect these ancient forests for future generations. Brewing Recommendations Preferred brewing method: Gai wan or gongfu style, 1–2 tsp. per 6 oz., water at 90–100°C, initial steeps 2–5 minutes. The dense buds unfurl slowly and reward patient brewing. Multiple infusions (6–8+) are recommended—each steep reveals new dimensions of flavor.