HOU'S SECRET
HIGHEST MASTERY RED TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
Exclusive Vietnamese red tea crafted from wulong variety. Special order tea with floral cherry aroma, honey sweetness, and deep woody flavor. MORE
AROMA
Floral, Woody
TASTE
Honey, Woody
ALTITUDE: 1000+ m
HARVEST: Spring, 2025
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
Exclusive Vietnamese red tea crafted from wulong variety. Special order tea with floral cherry aroma, honey sweetness, and deep woody flavor. MORE
AROMA
Floral, Woody
TASTE
Honey, Woody
ALTITUDE: 1000+ m
HARVEST: Spring, 2025
According to studies, red/black teas can absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration, and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 95-95 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95-99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
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.
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
HIGEST MASTERY RED TEA
ORIGIN
Sơn La Province, located in the mountainous northwest of Vietnam, is one of the country’s most picturesque and ecologically rich tea regions. Situated about 300 kilometers from Hanoi, this area is known for its high-altitude landscapes, mist-covered valleys, and fertile red basaltic soil that together create ideal conditions for tea cultivation. The province’s subtropical highland climate remains cool throughout the year, with abundant humidity and frequent fog, helping tea leaves develop a rich concentration of aromatic compounds and a balanced taste profile. Home to more than a dozen ethnic groups, including Thai, H’Mông, Dao, and Muong, Sơn La preserves a deep cultural connection between people and nature. Many of these communities have cultivated tea for generations, especially the ancient Shan Tuyết trees that grow in remote mountain areas above 1,200 meters. Their large, silver-haired leaves are harvested by hand and used to produce exceptional green, red, and fermented teas.
The most prominent tea areas are Mộc Châu, Thuận Châu, and Bắc Yên, where high-altitude gardens combine traditional farming knowledge with modern organic methods. Mộc Châu Plateau, often called the “green heart” of Sơn La, is particularly famous for its clean air, pure mountain water, and the gentle sweetness that defines its teas. Today, Sơn La stands as a symbol of Vietnam’s modern tea renaissance, where ancient trees and traditional craftsmanship meet new standards of quality and sustainability. Teas from this region are appreciated for their clarity, freshness, and mineral purity—reflecting both the natural environment and the quiet spirit of the people who live among the clouds.
ABOUT
This red tea is another masterpiece created by Master Hou, who continues to surprise us year after year with his artistry and dedication. Originally crafted as a special order for a Taiwanese tea project, it was produced in a very limited quantity — and we are proud to present it as part of our collection. Made from wulong-variety leaves picked in early spring and processed using the master’s own technique, this tea reveals both elegance and depth. Its aroma carries gentle notes reminiscent of cherry blossoms, while the taste is rich, smooth, and layered with warm woody tones that linger beautifully on the palate.
ORGANOLEPTICS
The dry leaves are twisted and dark brown with a soft reddish hue, exuding a warm aroma of honey, dried fruit, and light wood. When warmed, the fragrance deepens, revealing delicate floral notes reminiscent of cherry blossoms and subtle hints of caramelized sugar.
The infusion is clear and amber-red, carrying a rich, inviting aroma that combines sweetness with gentle roasted undertones. The taste is full-bodied and balanced - smooth and round, with layers of honey, ripe fruit, and mild spice evolving through the sip. The aftertaste is long and elegant, leaving a soft floral impression and a sense of calm warmth that reflects the harmony of Master Hou’s craftsmanship.
GASTRONOMY
This red tea shows remarkable versatility in gastronomic pairings. Its smooth, honeyed texture and floral aroma make it an excellent companion to delicate desserts such as almond cakes, fruit tarts, or dark chocolate with cherry notes. The subtle woody depth also pairs beautifully with savory dishes - especially roasted duck, mildly spiced lamb, or aged cheese, where the tea’s sweetness balances the richness of flavor. Served slightly cooled, it can accompany both afternoon and evening meals, bringing harmony and refinement to the dining experience.
Sơn La Province, located in the mountainous northwest of Vietnam, is one of the country’s most picturesque and ecologically rich tea regions. Situated about 300 kilometers from Hanoi, this area is known for its high-altitude landscapes, mist-covered valleys, and fertile red basaltic soil that together create ideal conditions for tea cultivation. The province’s subtropical highland climate remains cool throughout the year, with abundant humidity and frequent fog, helping tea leaves develop a rich concentration of aromatic compounds and a balanced taste profile. Home to more than a dozen ethnic groups, including Thai, H’Mông, Dao, and Muong, Sơn La preserves a deep cultural connection between people and nature. Many of these communities have cultivated tea for generations, especially the ancient Shan Tuyết trees that grow in remote mountain areas above 1,200 meters. Their large, silver-haired leaves are harvested by hand and used to produce exceptional green, red, and fermented teas.
The most prominent tea areas are Mộc Châu, Thuận Châu, and Bắc Yên, where high-altitude gardens combine traditional farming knowledge with modern organic methods. Mộc Châu Plateau, often called the “green heart” of Sơn La, is particularly famous for its clean air, pure mountain water, and the gentle sweetness that defines its teas. Today, Sơn La stands as a symbol of Vietnam’s modern tea renaissance, where ancient trees and traditional craftsmanship meet new standards of quality and sustainability. Teas from this region are appreciated for their clarity, freshness, and mineral purity—reflecting both the natural environment and the quiet spirit of the people who live among the clouds.
ABOUT
This red tea is another masterpiece created by Master Hou, who continues to surprise us year after year with his artistry and dedication. Originally crafted as a special order for a Taiwanese tea project, it was produced in a very limited quantity — and we are proud to present it as part of our collection. Made from wulong-variety leaves picked in early spring and processed using the master’s own technique, this tea reveals both elegance and depth. Its aroma carries gentle notes reminiscent of cherry blossoms, while the taste is rich, smooth, and layered with warm woody tones that linger beautifully on the palate.
ORGANOLEPTICS
The dry leaves are twisted and dark brown with a soft reddish hue, exuding a warm aroma of honey, dried fruit, and light wood. When warmed, the fragrance deepens, revealing delicate floral notes reminiscent of cherry blossoms and subtle hints of caramelized sugar.
The infusion is clear and amber-red, carrying a rich, inviting aroma that combines sweetness with gentle roasted undertones. The taste is full-bodied and balanced - smooth and round, with layers of honey, ripe fruit, and mild spice evolving through the sip. The aftertaste is long and elegant, leaving a soft floral impression and a sense of calm warmth that reflects the harmony of Master Hou’s craftsmanship.
GASTRONOMY
This red tea shows remarkable versatility in gastronomic pairings. Its smooth, honeyed texture and floral aroma make it an excellent companion to delicate desserts such as almond cakes, fruit tarts, or dark chocolate with cherry notes. The subtle woody depth also pairs beautifully with savory dishes - especially roasted duck, mildly spiced lamb, or aged cheese, where the tea’s sweetness balances the richness of flavor. Served slightly cooled, it can accompany both afternoon and evening meals, bringing harmony and refinement to the dining experience.
AN SHIM TEA - VIETNAM
Try one of the best and rarest Vietnamese teas from AN SHIM TEA COLLECTION