MOC CHAU GONGFU HONG CHA
HIGHEST MASTERY RED TEA from MOC CHAU
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
Fragrant and rich tea handmade by an experienced tea master in Mộc Châu, Sơn La province, Vietnam. High altitude, rich soil. Taiwanese cultivars and the skills of a tea master create a beautiful red tea. MORE
AROMA
Chocolate, coffee
TASTE
Woody, nutty, chocolate
ALTITUDE: 1000+ m
HARVEST: Spring, 2023
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Mộc Châu, Sơn La, Vietnam
Fragrant and rich tea handmade by an experienced tea master in Mộc Châu, Sơn La province, Vietnam. High altitude, rich soil. Taiwanese cultivars and the skills of a tea master create a beautiful red tea. MORE
AROMA
Chocolate, coffee
TASTE
Woody, nutty, chocolate
ALTITUDE: 1000+ m
HARVEST: Spring, 2023
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 from MOC CHAU
ORIGIN
This tea is produced in the Mộc Châu district, Sơn La province, Vietnam, a region known for its excellent climate, fertile soils, and high altitude of over 1,000 meters above sea level. Such conditions create an ideal environment for cultivating high-quality tea. The tea plants are original cultivars introduced from Taiwan decades ago, now fully adapted to the local terroir. This combination of Taiwanese heritage and Vietnamese nature gives the tea a distinctive character and depth of flavour. Crafted by an experienced tea master who has refined traditional Taiwanese processing methods to suit the local environment, this tea represents a remarkable example of high-quality, traditional-style wulong comparable to some of the finest Chinese and Taiwanese teas. Its rich and well-balanced taste makes it ideal for Gongfu Cha brewing and even suitable for appreciation in aroma cups (tea pair).
ORGANOLEPTICS
Created by a master specializing in high-mountain wulongs, this tea is an exceptional and rare example of a red tea crafted to the highest standard. Using early spring raw material — the classic ‘bud and two leaves’ combination — and a signature processing technique, the tea delivers an unforgettable taste and aroma profile.
Dry leaves offer warm chocolate and cocoa notes. Once rinsed, the aroma develops into deeper tones of coffee and freshly baked bread. The warm leaves release a soft sweetness with subtle berry, woody, and nutty hints. With continued brewing, the fragrance evolves toward dry wood and roasted hazelnut.
In taste, the tea is sweet, mellow, and full-bodied, with clear woody, nutty, and chocolate undertones. Longer infusions reveal an expansive woody depth while maintaining a soft, delicate texture. The lingering aftertaste is sweet and satisfying. The tea combines the lightness and aromatic elegance of a wulong with the depth and warmth of a red tea, making it a truly unique and rare creation. It is a warming, calming tea, perfect for moments of quiet reflection and tranquility.
This tea is produced in the Mộc Châu district, Sơn La province, Vietnam, a region known for its excellent climate, fertile soils, and high altitude of over 1,000 meters above sea level. Such conditions create an ideal environment for cultivating high-quality tea. The tea plants are original cultivars introduced from Taiwan decades ago, now fully adapted to the local terroir. This combination of Taiwanese heritage and Vietnamese nature gives the tea a distinctive character and depth of flavour. Crafted by an experienced tea master who has refined traditional Taiwanese processing methods to suit the local environment, this tea represents a remarkable example of high-quality, traditional-style wulong comparable to some of the finest Chinese and Taiwanese teas. Its rich and well-balanced taste makes it ideal for Gongfu Cha brewing and even suitable for appreciation in aroma cups (tea pair).
ORGANOLEPTICS
Created by a master specializing in high-mountain wulongs, this tea is an exceptional and rare example of a red tea crafted to the highest standard. Using early spring raw material — the classic ‘bud and two leaves’ combination — and a signature processing technique, the tea delivers an unforgettable taste and aroma profile.
Dry leaves offer warm chocolate and cocoa notes. Once rinsed, the aroma develops into deeper tones of coffee and freshly baked bread. The warm leaves release a soft sweetness with subtle berry, woody, and nutty hints. With continued brewing, the fragrance evolves toward dry wood and roasted hazelnut.
In taste, the tea is sweet, mellow, and full-bodied, with clear woody, nutty, and chocolate undertones. Longer infusions reveal an expansive woody depth while maintaining a soft, delicate texture. The lingering aftertaste is sweet and satisfying. The tea combines the lightness and aromatic elegance of a wulong with the depth and warmth of a red tea, making it a truly unique and rare creation. It is a warming, calming tea, perfect for moments of quiet reflection and tranquility.
AN SHIM TEA - VIETNAM
Try one of the best and rarest Vietnamese teas from AN SHIM TEA COLLECTION