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Tây Côn Lĩnh, Hà Giàng, Vietnam

Aged white tea from Ha Giang area, Vietnam. Made from "one bud and two leaves" spring tea combination harvested from 500+ years old tea trees, traditionally processed and stone-pressed into accurate 357 g cakes. Due to the special withering technique these tea leaves are more oxidized than common white teas and give strong, rich, deep infusion. This tea has a great ageing potential.

When properly stored, this tea gets better with time!

Wood, milky, bakery.
Honey, woody, nutty.

VARIETAL: Camellia Sinensis var. Assamica
HARVEST: Spring, 2020



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. 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.

First of all, check out the visual appearance of a tea material. Beautiful hand-plucked combination of a "one bud and two leaves", which guarantee sweet, gentle, smooth and at the same time deep and rich taste. Carefully pressed using traditional stone method allows to save integrity of a tea leaf. Next thing is colour of a tea leaves, which is much darker than any white tea. The reason is prolonged withering time, which let tea master to control oxidation process and let tea leaves reach needed oxidation level.

These dry tea leaves have quite aroma with woody, flowery notes. Despite the simplicity of this tea, I prefer to brew it by Pin Cha method, to appreciate all aspects of this tea. After some time keeping tea leaves in warmed teapot or gaiwan, tea wakes up and aroma getting more obvious and stronger with some milky and honey nuances. After rinsing, tea leaves start to open up new shades of this noble fragrance. Woody notes bring associations of a wood village house, sauna and birch broom. Some wildflowers and herbs.

The colour of an infusion is clear, transparent with amber tone. More time you keep the infusion, darker colour you will get. The taste is sweet, complex and deep with bakery, chocolate, nutty and woody notes. Very strong long-lasting aftertaste. Some warm milky and creme notes. For those who will try this tea for the first time will be surprised by the deep, complex taste which will bring associations of a red (black) tea. Anyway, this is white tea, which combines two different philosophies together.

As a big white tea lover, I love this kind of white tea very much. This is completely different story and will diversify your white tea experience. As I said before, with proper storage, this tea will get better with time. After few years, the astringency will disappear, the taste will become smoother and deeper.
Try one of the best and rarest Vietnamese teas from AN SHIM TEA COLLECTION