HA GIANG GU SHU YELLOW TEA
YELLOW TEA (MAO CHA) from HA GIANG ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Tây Côn Lĩnh, Hà Giàng, 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
Floral, honey, citrus
TASTE
Herbal, ginger
HARVEST: 2020
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Tây Côn Lĩnh, Hà Giàng, 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
Floral, honey, citrus
TASTE
Herbal, ginger
HARVEST: 2020
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
HA GIANG GU SHU MAO CHA 2020
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. Hà Giang province is located in the northeast part of Vietnam on the border with Yunnan province, China. This region is famous for its wild ancient trees grown here for hundreds and even thousands of years. 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.
Made from high-quality spring material harvested from 500-700-year-old tea trees, this tea is unique due to its rareness. Harvested by the H'Mong minority high in a mountain at an altitude of about 1500 meters and processed by an experienced tea master, this tea represents authentic wild tea with special aroma, taste, and energy.
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
Beautiful buds and leaves full of sweet fragrance. Dry tea leaves have sweet, honey, floral notes. After keeping them in a warmed teapot aroma develops into herbal, ginger, and caramel. After rinsing aroma changes into vanilla, sugar powder, and lightly citrus notes. Very gentle and deep. The taste is sweet, smooth, and deep with notes of ginger and lemongrass. Long-lasting aftertaste with a little menthol hint on the tip of the tongue.
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. Hà Giang province is located in the northeast part of Vietnam on the border with Yunnan province, China. This region is famous for its wild ancient trees grown here for hundreds and even thousands of years. 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.
Made from high-quality spring material harvested from 500-700-year-old tea trees, this tea is unique due to its rareness. Harvested by the H'Mong minority high in a mountain at an altitude of about 1500 meters and processed by an experienced tea master, this tea represents authentic wild tea with special aroma, taste, and energy.
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
Beautiful buds and leaves full of sweet fragrance. Dry tea leaves have sweet, honey, floral notes. After keeping them in a warmed teapot aroma develops into herbal, ginger, and caramel. After rinsing aroma changes into vanilla, sugar powder, and lightly citrus notes. Very gentle and deep. The taste is sweet, smooth, and deep with notes of ginger and lemongrass. Long-lasting aftertaste with a little menthol hint on the tip of the tongue.
AN SHIM TEA 'MAO CHA' COLLECTION
Check out other MAO CHA from AN SHIM TEA COLLECTION