ĐIỆN BIÊN GU SHU YELLOW TEA
YELLOW TEA (MAO CHA) from ĐIỆN BIÊN ANCIENT TREES
SHENG (RAW) PU'ER
ORGANIC
Tủa Chùa, Điện Biên, Vietnam
This Mao Cha is made from the tea leaves harvested from 500+ years old trees grown high in the mountains of the Điện Biên province, Vietnam. High-quality raw material gives this sheng pu'er amazing unique character and great ageing potential. Sweet and complex tea with a gentle and noble character.
AROMA
TASTE
HARVEST: 2019
SHENG (RAW) PU'ER
ORGANIC
Tủa Chùa, Điện Biên, Vietnam
This Mao Cha is made from the tea leaves harvested from 500+ years old trees grown high in the mountains of the Điện Biên province, Vietnam. High-quality raw material gives this sheng pu'er amazing unique character and great ageing potential. Sweet and complex tea with a gentle and noble character.
AROMA
TASTE
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 BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
Learn more about BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
Water temperature: 95-100 °C
Amount of tea: 3-7 grams per 100 ml of water
Brewing method: Pin Cha, infusion
Learn more about TEA BREWING METHODS
Amount of tea: 3-7 grams per 100 ml of water
Brewing method: Pin Cha, infusion
Learn more about TEA BREWING METHODS
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. Unique climate, high altitude, rich soil and high level of humidity create an excellent environment for tea trees to grow, what give 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 a medicine and take care about the tea trees.
Mao Cha translates as a "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 which is ready to be steamed and pressed in case of Sheng Pu'Er production. This type of tea is used for blending and further storage before being pressed into 'cakes'.
*In Vietnam, this type of tea is often called "Yellow Tea" what makes it very different comparing with Chinese traditional yellow tea.
ORGANOLEPTICS
These spring young buds and mature leaves have a sweet fruity and pine aroma. After rinsing aroma develop 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 as one of the most bitter between ancient teas of Vietnam, so be ready to experience quite obvious bitterness during longer infusions. Beautiful tea with strong character and spirit of an 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. Unique climate, high altitude, rich soil and high level of humidity create an excellent environment for tea trees to grow, what give 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 a medicine and take care about the tea trees.
Mao Cha translates as a "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 which is ready to be steamed and pressed in case of Sheng Pu'Er production. This type of tea is used for blending and further storage before being pressed into 'cakes'.
*In Vietnam, this type of tea is often called "Yellow Tea" what makes it very different comparing with Chinese traditional yellow tea.
ORGANOLEPTICS
These spring young buds and mature leaves have a sweet fruity and pine aroma. After rinsing aroma develop 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 as one of the most bitter between ancient teas of Vietnam, so be ready to experience quite obvious bitterness during longer infusions. Beautiful tea with strong character and spirit of an ancient trees. Long-lasting aftertaste.
AN SHIM TEA - VIETNAM
Try one of the best and rarest Vietnamese teas from AN SHIM TEA COLLECTION