GREEN FOREST
MASTER'S GREEN TEA
GREEN-WULONG
★ WILD TEA
Hoàng Su Phì, Hà Giàng, Vietnam
Green Forest is an experimental tea produced from old wild tea trees in Vietnam, crafted using Taiwanese processing technology. The combination of ancient tree material, unique cultivar characteristics, and unconventional processing creates a distinctive organoleptic profile unlike traditional tea categories. This tea became one of the inspirations behind the creation of our Out-Of-Type category, dedicated to rare and unrepeatable teas with unique expressions. MORE
AROMA
Floral, nutty, honey
TASTE
Honey, fruity, woody
ALTITUDE: 1300+ m
HARVEST: Spring, 2024
GREEN-WULONG
★ WILD TEA
Hoàng Su Phì, Hà Giàng, Vietnam
Green Forest is an experimental tea produced from old wild tea trees in Vietnam, crafted using Taiwanese processing technology. The combination of ancient tree material, unique cultivar characteristics, and unconventional processing creates a distinctive organoleptic profile unlike traditional tea categories. This tea became one of the inspirations behind the creation of our Out-Of-Type category, dedicated to rare and unrepeatable teas with unique expressions. MORE
AROMA
Floral, nutty, honey
TASTE
Honey, fruity, woody
ALTITUDE: 1300+ m
HARVEST: Spring, 2024
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 20-40 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-85 °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. This type of tea oxidizes when it comes into contact with oxygen 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.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Green Forest is an experimental tea produced in Vietnam by Taiwanese masters working with local ancient tea trees and adapting Taiwanese tea-making techniques to the character of wild Vietnamese material. Through years of experimentation and personal refinement, they developed their own unique processing approach, resulting in a tea with an organoleptic profile that cannot be found anywhere else. The production does not aim to follow traditional category boundaries, but instead focuses on expressing the individuality of the material and processing.
The tea is made from a special variety of wild forest tea tree growing in remote mountain ecosystems with minimal human intervention. This rare plant material possesses its own distinct aromatic and structural qualities, which become even more expressive through the adapted Taiwanese-style processing. Particular attention is given to oxidation, leaf handling, and drying techniques in order to preserve complexity, softness, and layered aromatic depth.
Green Forest is produced in very limited quantities due to the rarity of the raw material and the highly specialized nature of the production. The tea represents a combination of ancient terroir, Taiwanese craftsmanship, and experimental philosophy, ultimately becoming one of the key inspirations behind the creation of our Out-Of-Type category dedicated to unique and unconventional teas.
We cherish our close relationship with our esteemed tea master, who produces exceptional tea sourced from these ancient tea trees. We take great pride in having collaborated with him for an extended period and consider him one of Vietnam's greatest tea masters. His unique teas are defined by their origin, the quality of the raw materials, and his specialized techniques. Over the past few years, we have partnered with the master on several exclusive teas crafted specifically for our project. We are excited to introduce you to a unique red tea made from wild tea trees and processed using Taiwanese methods, creating a truly one-of-a-kind offering that is difficult to find elsewhere on the market.
TERROIR
Green Forest is sourced from the mountainous region of Hoàng Su Phì in Hà Giàng, Vietnam. This remote high-altitude area is characterized by cool mountain temperatures, dense mist, abundant rainfall, and strong day and night temperature variation, creating ideal conditions for slow and balanced leaf development. Tea trees in this region often grow at elevations above 1200 meters, where the harsh mountain environment contributes to concentrated aromatic complexity and structural depth.
The tea comes from a special variety of wild forest tea tree growing within semi-wild mountain ecosystems with minimal human intervention. Deep root systems penetrate mineral-rich mountain soils, allowing the trees to absorb a broad spectrum of nutrients and develop a highly expressive chemical composition. The old tree material from this region is especially valued for its purity, layered sweetness, and naturally evolving aromatic profile.
The terroir of Hoàng Su Phì emphasizes freshness, forest character, and natural elegance. Combined with Taiwanese-inspired experimental processing, the environment creates a foundation for a tea with highly unusual texture and aromatic transitions, resulting in a profile that exists outside conventional tea classifications and perfectly reflects the philosophy of the Out-Of-Type category.
ORGANOLEPTICS
The dry leaf appearance is elegant and slightly twisted, with long leaves in deep green and olive tones accented by occasional silvery highlights from ancient tree material. The aroma of the dry leaves is highly unusual and expressive, combining notes of wildflowers, fresh forest herbs, ripe stone fruit, and a subtle creamy sweetness. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more layered, revealing orchid-like floral tones, warm honey, forest berries, and delicate buttery nuances characteristic of Taiwanese-style processing. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable clarity and complexity, where floral freshness, fruit sweetness, and soft woody undertones integrate harmoniously.
The aroma of the liquor in the empty cup is dense and refined, with pronounced floral-fruity sweetness and fresh forest nuances. The taste is smooth and multi-layered, with a rounded medium body and a silky texture. From the first sips, natural sweetness emerges together with notes of ripe fruit, wild honey, forest herbs, and delicate orchid tones, with almost no astringency. The profile evolves continuously across multiple infusions, shifting between fresh, creamy, floral, and fruity dimensions uncommon in classical tea categories. The aftertaste is long, clean, and deeply aromatic, leaving lingering floral sweetness with a soft cooling sensation. In the empty cup after drinking, rich aromas of flowers, forest berries, warm cream, and honey remain for a long time.
Green Forest is an experimental tea produced in Vietnam by Taiwanese masters working with local ancient tea trees and adapting Taiwanese tea-making techniques to the character of wild Vietnamese material. Through years of experimentation and personal refinement, they developed their own unique processing approach, resulting in a tea with an organoleptic profile that cannot be found anywhere else. The production does not aim to follow traditional category boundaries, but instead focuses on expressing the individuality of the material and processing.
The tea is made from a special variety of wild forest tea tree growing in remote mountain ecosystems with minimal human intervention. This rare plant material possesses its own distinct aromatic and structural qualities, which become even more expressive through the adapted Taiwanese-style processing. Particular attention is given to oxidation, leaf handling, and drying techniques in order to preserve complexity, softness, and layered aromatic depth.
Green Forest is produced in very limited quantities due to the rarity of the raw material and the highly specialized nature of the production. The tea represents a combination of ancient terroir, Taiwanese craftsmanship, and experimental philosophy, ultimately becoming one of the key inspirations behind the creation of our Out-Of-Type category dedicated to unique and unconventional teas.
We cherish our close relationship with our esteemed tea master, who produces exceptional tea sourced from these ancient tea trees. We take great pride in having collaborated with him for an extended period and consider him one of Vietnam's greatest tea masters. His unique teas are defined by their origin, the quality of the raw materials, and his specialized techniques. Over the past few years, we have partnered with the master on several exclusive teas crafted specifically for our project. We are excited to introduce you to a unique red tea made from wild tea trees and processed using Taiwanese methods, creating a truly one-of-a-kind offering that is difficult to find elsewhere on the market.
TERROIR
Green Forest is sourced from the mountainous region of Hoàng Su Phì in Hà Giàng, Vietnam. This remote high-altitude area is characterized by cool mountain temperatures, dense mist, abundant rainfall, and strong day and night temperature variation, creating ideal conditions for slow and balanced leaf development. Tea trees in this region often grow at elevations above 1200 meters, where the harsh mountain environment contributes to concentrated aromatic complexity and structural depth.
The tea comes from a special variety of wild forest tea tree growing within semi-wild mountain ecosystems with minimal human intervention. Deep root systems penetrate mineral-rich mountain soils, allowing the trees to absorb a broad spectrum of nutrients and develop a highly expressive chemical composition. The old tree material from this region is especially valued for its purity, layered sweetness, and naturally evolving aromatic profile.
The terroir of Hoàng Su Phì emphasizes freshness, forest character, and natural elegance. Combined with Taiwanese-inspired experimental processing, the environment creates a foundation for a tea with highly unusual texture and aromatic transitions, resulting in a profile that exists outside conventional tea classifications and perfectly reflects the philosophy of the Out-Of-Type category.
ORGANOLEPTICS
The dry leaf appearance is elegant and slightly twisted, with long leaves in deep green and olive tones accented by occasional silvery highlights from ancient tree material. The aroma of the dry leaves is highly unusual and expressive, combining notes of wildflowers, fresh forest herbs, ripe stone fruit, and a subtle creamy sweetness. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more layered, revealing orchid-like floral tones, warm honey, forest berries, and delicate buttery nuances characteristic of Taiwanese-style processing. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable clarity and complexity, where floral freshness, fruit sweetness, and soft woody undertones integrate harmoniously.
The aroma of the liquor in the empty cup is dense and refined, with pronounced floral-fruity sweetness and fresh forest nuances. The taste is smooth and multi-layered, with a rounded medium body and a silky texture. From the first sips, natural sweetness emerges together with notes of ripe fruit, wild honey, forest herbs, and delicate orchid tones, with almost no astringency. The profile evolves continuously across multiple infusions, shifting between fresh, creamy, floral, and fruity dimensions uncommon in classical tea categories. The aftertaste is long, clean, and deeply aromatic, leaving lingering floral sweetness with a soft cooling sensation. In the empty cup after drinking, rich aromas of flowers, forest berries, warm cream, and honey remain for a long time.
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OUT-OF-TYPE TEA
Explore more Out-Of-Type Teas from the AN SHIM TEA Collection.