ĐIỆN BIÊN GU SHU YELLOW TEA
YELLOW TEA (MAO CHA) from ĐIỆN BIÊN ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Tủa Chùa, Điện Biên, Vietnam
Pure old tea tree raw material, traditionally processed and stored for a further flavour transformation. Full of beneficial properties and organoleptic sensations this kind of tea is rich and deep with multifaceted flavour. MORE
AROMA
Fruity
TASTE
Dried fruits, woody
HARVEST: 2019
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Tủa Chùa, Điện Biên, Vietnam
Pure old tea tree raw material, traditionally processed and stored for a further flavour transformation. Full of beneficial properties and organoleptic sensations this kind of tea is rich and deep with multifaceted flavour. MORE
AROMA
Fruity
TASTE
Dried fruits, woody
HARVEST: 2019
Scientific studies proved that tea leaves from Pu’Er trees contain more polyphenolic organic compounds, which are the most powerful antioxidants than tea leaves from other regions. Sheng pu’er strengthens the cardiovascular system, vitalizes the nervous system, supports brain activity, reduces blood pressure, and has anti-inflammatory properties.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 85-99 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 90 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3+
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
ĐIỆN BIÊN GU SHU YELLOW TEA (MAO CHA) 2019
ORIGIN
Vietnam is known as one of the oldest tea regions in the world, with a vast area of ancient tea trees spreading from northeast to northwest. Điện Biên province is located in the northwest part of Vietnam on the border with Laos. The unique climate, high altitude, rich soil, and high level of humidity create an excellent environment for tea trees to grow, which gives this tea a particularly special character and taste. This is a homeland of different minorities like Vietnamese, H'Mông, Tay, Kinh, Nung, Dao, and others, who traditionally use tea leaves as medicine and take care of the tea trees.
Mao Cha translates as "rough tea" and means that this tea is unfinished and is in an intermediate stage of production. This term is used for a tea material that is ready to be steamed and pressed in case of Sheng (Raw) Pu'Er production or further fermentation process during Shu (Ripe) Pu'Er production. This type of tea is also used for blending and further storage before being pressed into 'cakes'.
Sometimes, to make this kind of Mao Cha, tea producers in Vietnam use a 'wrap-yellowing' technique that is used in China during yellow tea production, to make a small fermentation to get more smoother and deeper taste. That's why sometimes, they call this kind of tea - yellow tea; and that is why we also call this tea yellow but put it in a 'Mao Cha' section!
ORGANOLEPTICS
These spring young buds and mature leaves have a sweet fruity and pine aroma. After rinsing aroma develops into dried fruits with sweet and sour nuances. The taste is sweet, deep, and smooth with fruity, woody, and mineral notes. Dien Bien raw material is considered one of the most bitter between ancient teas of Vietnam, so be ready to experience quite obvious bitterness during longer infusions. Beautiful tea with a strong character and the spirit of ancient trees. Long-lasting aftertaste.
Vietnam is known as one of the oldest tea regions in the world, with a vast area of ancient tea trees spreading from northeast to northwest. Điện Biên province is located in the northwest part of Vietnam on the border with Laos. The unique climate, high altitude, rich soil, and high level of humidity create an excellent environment for tea trees to grow, which gives this tea a particularly special character and taste. This is a homeland of different minorities like Vietnamese, H'Mông, Tay, Kinh, Nung, Dao, and others, who traditionally use tea leaves as medicine and take care of the tea trees.
Mao Cha translates as "rough tea" and means that this tea is unfinished and is in an intermediate stage of production. This term is used for a tea material that is ready to be steamed and pressed in case of Sheng (Raw) Pu'Er production or further fermentation process during Shu (Ripe) Pu'Er production. This type of tea is also used for blending and further storage before being pressed into 'cakes'.
Sometimes, to make this kind of Mao Cha, tea producers in Vietnam use a 'wrap-yellowing' technique that is used in China during yellow tea production, to make a small fermentation to get more smoother and deeper taste. That's why sometimes, they call this kind of tea - yellow tea; and that is why we also call this tea yellow but put it in a 'Mao Cha' section!
ORGANOLEPTICS
These spring young buds and mature leaves have a sweet fruity and pine aroma. After rinsing aroma develops into dried fruits with sweet and sour nuances. The taste is sweet, deep, and smooth with fruity, woody, and mineral notes. Dien Bien raw material is considered one of the most bitter between ancient teas of Vietnam, so be ready to experience quite obvious bitterness during longer infusions. Beautiful tea with a strong character and the spirit of ancient trees. Long-lasting aftertaste.
AN SHIM TEA 'MAO CHA' COLLECTION
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