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 comes from Mộc Châu district, Son La province. Excellent climate, rich soil, and 1000+ meters high altitude create a special environment for growing high-quality tea. Original cultivars brought from Taiwan and grown here for a long time give the tea a special character and deep flavour. This tea is made by an experienced tea master, who adapted Taiwanese traditional techniques to a local condition and produces high-quality traditional-style wulongs that can be compared with famous Chinese and Taiwanese teas. This tea has an amazing rich and balanced flavour. Deserves to be brewed by the Gongfu Cha method and even can be appreciated in aroma cups (tea pair).
ORGANOLEPTICS
Made by a master who specializes in the production of high mountain wulongs, this tea is a beautiful, rare, and unique example of red tea of the highest mastery. A raw material consisting of a combination of 'bud and two leaves', harvested in early spring and processed using the author's technology, gives an unforgettable taste and aroma.
Dry tea leaves have pleasant chocolate and cocoa notes. After rinsing, the aroma opens up into more coffee and bread motifs. Rinsed tea leaves give a soft and sweet aroma with berry, woody, and nutty notes. For further brewing, dry wood or hazelnut.
The taste of the tea is sweet, mellow, and rich, with pronounced woody, nutty, and chocolate motifs. With longer infusion, the taste reveals a rich woody universe, while remaining soft and delicate, leaving a long-lasting, sweet aftertaste. The tea has the lightness and aroma of a wulong, the depth and character of red tea, making it a very original and rare example of tea. Tea warms and soothes well, giving a state of calm and tranquility.
This tea comes from Mộc Châu district, Son La province. Excellent climate, rich soil, and 1000+ meters high altitude create a special environment for growing high-quality tea. Original cultivars brought from Taiwan and grown here for a long time give the tea a special character and deep flavour. This tea is made by an experienced tea master, who adapted Taiwanese traditional techniques to a local condition and produces high-quality traditional-style wulongs that can be compared with famous Chinese and Taiwanese teas. This tea has an amazing rich and balanced flavour. Deserves to be brewed by the Gongfu Cha method and even can be appreciated in aroma cups (tea pair).
ORGANOLEPTICS
Made by a master who specializes in the production of high mountain wulongs, this tea is a beautiful, rare, and unique example of red tea of the highest mastery. A raw material consisting of a combination of 'bud and two leaves', harvested in early spring and processed using the author's technology, gives an unforgettable taste and aroma.
Dry tea leaves have pleasant chocolate and cocoa notes. After rinsing, the aroma opens up into more coffee and bread motifs. Rinsed tea leaves give a soft and sweet aroma with berry, woody, and nutty notes. For further brewing, dry wood or hazelnut.
The taste of the tea is sweet, mellow, and rich, with pronounced woody, nutty, and chocolate motifs. With longer infusion, the taste reveals a rich woody universe, while remaining soft and delicate, leaving a long-lasting, sweet aftertaste. The tea has the lightness and aroma of a wulong, the depth and character of red tea, making it a very original and rare example of tea. Tea warms and soothes well, giving a state of calm and tranquility.
AN SHIM TEA - VIETNAM
Try one of the best and rarest Vietnamese teas from AN SHIM TEA COLLECTION