HỒNG TRÀ PAI HAO
BAI HAO RED SHAN TEA
RED TEA
★ PESTICIDE-FREE / WILD TEA
Hoàng Su Phì, Hà Giàng, Vietnam
Ha Giang Hong Tra Pai Hao is a rare Vietnamese red tea from Hà Giàng, produced from tea trees over 700 years old. It is crafted using an Oriental Beauty–inspired technique, introducing wulong-style aromatic complexity into a fully oxidized red tea. The infusion is rich and layered, offering honeyed sweetness, ripe fruit notes, and a distinctive, elegant finish with wulong-like character. MORE
AROMA
Honey, floral
TASTE
Berries, woody
VARIETY: Show Shan
HARVEST: Spring, 2022
RED TEA
★ PESTICIDE-FREE / WILD TEA
Hoàng Su Phì, Hà Giàng, Vietnam
Ha Giang Hong Tra Pai Hao is a rare Vietnamese red tea from Hà Giàng, produced from tea trees over 700 years old. It is crafted using an Oriental Beauty–inspired technique, introducing wulong-style aromatic complexity into a fully oxidized red tea. The infusion is rich and layered, offering honeyed sweetness, ripe fruit notes, and a distinctive, elegant finish with wulong-like character. MORE
AROMA
Honey, floral
TASTE
Berries, woody
VARIETY: Show Shan
HARVEST: Spring, 2022
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
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).
WILD TEA
Wild tea refers to plants that grow naturally in the forest or mountains without human planting, pruning, or care. These trees are very old, deeply rooted in the earth, and part of a diverse natural ecosystem. These are tall, old trees, some more than 100, 300, or even 1000+ years old, rooted deep into mineral-rich soil, thriving in diverse ecosystems. Wild tea trees grow tall and strong, with roots reaching deep into the earth. This allows them to absorb various minerals, creating complex, full-bodied flavors that change with each harvest. Growing in remote forests, these trees are untouched by pesticides or fertilizers. Many tea lovers say wild teas carry a unique energy, a grounding, calming, and sometimes uplifting presence. This is believed to be the "Qi" of the mountains, the life force of ancient trees, passed into the leaves. Wild tea is often high in antioxidants, polyphenols, and minerals. Because these trees grow slowly and absorb nutrients naturally, their leaves produce clean, nourishing brews that are gentle on the body but rich in effect.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °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!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Ha Giang Hong Tra Pai Hao is a rare Vietnamese red tea produced in Hà Giàng from wild tea trees estimated to be over 700 years old. These ancient trees grow in remote mountain environments and provide raw material with exceptional depth and complexity. The rarity of such trees and the difficulty of harvesting from them make this tea highly limited in quantity.
The production is guided by a Taiwanese master who applies his personal experience and techniques rooted in Taiwanese tea craftsmanship to the local Shan Tuyết material. By adapting methods inspired by Oriental Beauty processing, including careful control of oxidation and handling of the leaf, the tea develops a distinctive aromatic profile that differs from traditional red tea styles. This approach allows the unique qualities of the ancient tree material to be expressed in a new and refined way.
The result is a tea that cannot be replicated elsewhere, combining the character of old Vietnamese tea trees with the precision of Taiwanese processing techniques. It represents a rare intersection of terroir and craftsmanship, offering a highly individual and unrepeatable expression appreciated by experienced tea lovers seeking unique and authentic teas.
TERROIR
Ha Giang Hong Tra Pai Hao is sourced from the mountainous region of Hà Giàng, Vietnam, where ancient tea trees grow at elevations often exceeding 1200 meters. This high-altitude environment is defined by a cool climate, frequent mist, and significant day and night temperature variation, creating conditions for slow and balanced leaf development. These factors contribute to a high concentration of aromatic compounds and structural depth in the raw material.
The tea trees are wild, growing in natural forest ecosystems with minimal human intervention. The soils are mineral-rich and well-drained, supporting deep root systems that allow the trees to access a wide range of nutrients. This contributes to a complex and stable chemical composition in the leaves, forming a strong foundation for advanced processing techniques.
The terroir emphasizes purity, intensity, and clarity, with a natural balance between strength and aromatic expression. Combined with the influence of insect interaction often associated with Oriental Beauty–style processing, this environment supports the development of layered honeyed and fruity notes. The result is a tea that reflects both the wild character of Hà Giàng and a refined, multi-dimensional aromatic profile.
ORGANOLEPTICS
The dry leaf appearance is bold and expressive, with large twisted leaves in dark brown tones and occasional silvery accents typical of ancient tree material. The aroma of the dry leaves is complex and distinctive, showing notes of wild honey, dried fruit, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more layered, revealing rich honeyed sweetness, ripe fruit, and a characteristic floral tone reminiscent of wulong teas. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining pronounced honey notes with soft woody undertones and a refined fruity-floral depth.
The aroma of the liquor in the empty cup is dense and persistent, with clear honeyed sweetness and a delicate floral trace. The taste is full and well-structured, with a smooth, slightly viscous texture and a balanced, rounded profile. From the first sips, a natural honey sweetness emerges, supported by layered fruit notes and a subtle floral nuance, with very low astringency. The profile remains complex and harmonious across multiple infusions, offering both depth and clarity. The aftertaste is long and elegant, leaving a lingering sweetness with a soft cooling sensation. In the empty cup after drinking, rich notes of honey, dried fruit, and a delicate floral sweetness remain.
Ha Giang Hong Tra Pai Hao is a rare Vietnamese red tea produced in Hà Giàng from wild tea trees estimated to be over 700 years old. These ancient trees grow in remote mountain environments and provide raw material with exceptional depth and complexity. The rarity of such trees and the difficulty of harvesting from them make this tea highly limited in quantity.
The production is guided by a Taiwanese master who applies his personal experience and techniques rooted in Taiwanese tea craftsmanship to the local Shan Tuyết material. By adapting methods inspired by Oriental Beauty processing, including careful control of oxidation and handling of the leaf, the tea develops a distinctive aromatic profile that differs from traditional red tea styles. This approach allows the unique qualities of the ancient tree material to be expressed in a new and refined way.
The result is a tea that cannot be replicated elsewhere, combining the character of old Vietnamese tea trees with the precision of Taiwanese processing techniques. It represents a rare intersection of terroir and craftsmanship, offering a highly individual and unrepeatable expression appreciated by experienced tea lovers seeking unique and authentic teas.
TERROIR
Ha Giang Hong Tra Pai Hao is sourced from the mountainous region of Hà Giàng, Vietnam, where ancient tea trees grow at elevations often exceeding 1200 meters. This high-altitude environment is defined by a cool climate, frequent mist, and significant day and night temperature variation, creating conditions for slow and balanced leaf development. These factors contribute to a high concentration of aromatic compounds and structural depth in the raw material.
The tea trees are wild, growing in natural forest ecosystems with minimal human intervention. The soils are mineral-rich and well-drained, supporting deep root systems that allow the trees to access a wide range of nutrients. This contributes to a complex and stable chemical composition in the leaves, forming a strong foundation for advanced processing techniques.
The terroir emphasizes purity, intensity, and clarity, with a natural balance between strength and aromatic expression. Combined with the influence of insect interaction often associated with Oriental Beauty–style processing, this environment supports the development of layered honeyed and fruity notes. The result is a tea that reflects both the wild character of Hà Giàng and a refined, multi-dimensional aromatic profile.
ORGANOLEPTICS
The dry leaf appearance is bold and expressive, with large twisted leaves in dark brown tones and occasional silvery accents typical of ancient tree material. The aroma of the dry leaves is complex and distinctive, showing notes of wild honey, dried fruit, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more layered, revealing rich honeyed sweetness, ripe fruit, and a characteristic floral tone reminiscent of wulong teas. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining pronounced honey notes with soft woody undertones and a refined fruity-floral depth.
The aroma of the liquor in the empty cup is dense and persistent, with clear honeyed sweetness and a delicate floral trace. The taste is full and well-structured, with a smooth, slightly viscous texture and a balanced, rounded profile. From the first sips, a natural honey sweetness emerges, supported by layered fruit notes and a subtle floral nuance, with very low astringency. The profile remains complex and harmonious across multiple infusions, offering both depth and clarity. The aftertaste is long and elegant, leaving a lingering sweetness with a soft cooling sensation. In the empty cup after drinking, rich notes of honey, dried fruit, and a delicate floral sweetness remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.