MĂNG TÍM
GREEN BAMBOO
WHITE TEA
★ PESTICIDE-FREE / WILD TEA
Hoàng Su Phì, Hà Giàng, Vietnam
Măng Tím, also known as “Green Bamboo” or “Tiger Claw,” is a distinctive Vietnamese tea produced in Vietnam, recognized for its unique leaf shape and expressive character. The name reflects both its visual resemblance to bamboo shoots and the dynamic structure of the leaves after processing. This tea is valued for its clarity, fresh vegetal profile, and a balanced combination of sweetness and gentle astringency. MORE
AROMA
Floral, berry
TASTE
Floral, honey
HARVEST: 2022
WHITE TEA
★ PESTICIDE-FREE / WILD TEA
Hoàng Su Phì, Hà Giàng, Vietnam
Măng Tím, also known as “Green Bamboo” or “Tiger Claw,” is a distinctive Vietnamese tea produced in Vietnam, recognized for its unique leaf shape and expressive character. The name reflects both its visual resemblance to bamboo shoots and the dynamic structure of the leaves after processing. This tea is valued for its clarity, fresh vegetal profile, and a balanced combination of sweetness and gentle astringency. MORE
AROMA
Floral, berry
TASTE
Floral, honey
HARVEST: 2022
White tea technology is one of the oldest tea processing techniques on earth when tea was considered a medicine. White tea is prepared according to a special technology of natural withering and drying, while maintaining its rich internal content with substances such as active enzymes, polyphenols, etc. Due to the special cultivars, climate, quality of the tea leaves, and low level of oxidation, this type of tea provides maximum vitamins and microelements. The highest quality white teas are made from spring young buds and leaves, traditionally dried under the sun.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Chinese traditional medicine claims that white tea has a cooling nature, dissipating heat and reducing fire. White tea strengthens the immune system, reduces the risk of heart disease, lowers blood pressure, prevents the development of cancer cells, and has antioxidant and anti-inflammatory properties. It is considered that after 7 years of ageing, white tea acquires healing properties and could be used as a medicine. The taste develops and becomes richer and deeper.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 80-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 90 °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 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
ABOUT
Măng Tím, also known as “Green Bamboo” or “Tiger Claw,” is a distinctive Vietnamese tea produced in Vietnam, made from indigenous mountain tea populations. It is not a formally registered cultivar but rather a local tea type derived from naturally adapted plants, often associated with forms of Camellia sinensis var. assamica. The name refers to the visual character of the young shoots, which may display a purple hue and a shape reminiscent of bamboo shoots.
The production approach varies depending on the specific interpretation, but it typically involves traditional green tea processing methods, including pan-firing to halt oxidation, followed by shaping and drying. Careful control of temperature and handling is required due to the structure of the leaves, allowing preservation of both freshness and aromatic clarity. The resulting tea reflects a balance between local raw material and established processing techniques.
Măng Tím occupies a unique position within Vietnamese tea culture as a regional and visually distinctive tea type. It is valued for its clarity, expressive character, and connection to local tea traditions. The tea offers a direct reflection of indigenous plant material and traditional craftsmanship, combining visual uniqueness with a balanced and structured profile.
TERROIR
Hoàng Su Phì area is characterized by high elevations, often above 1,000 meters, with a humid mountain climate, frequent mist, and significant day–night temperature variation. These conditions slow the growth of tea plants, allowing the leaves to develop greater aromatic complexity while preserving clarity and balance.
The tea grows from indigenous tea trees adapted to the local environment, often in semi-wild or traditionally managed ecosystems. These plants develop deep root systems that access a wide range of minerals, while the surrounding biodiversity supports a stable ecological balance. The soils are typically well-drained, slightly acidic, and rich in organic matter, contributing to the structure and depth of the leaf material. Microclimate plays a defining role, with diffused sunlight, high humidity, and consistent air movement regulating plant metabolism. These factors support a balanced composition of amino acids and polyphenols, resulting in a profile that combines freshness with gentle structure. The occasional purple coloration of the young shoots reflects the presence of anthocyanins, influenced by altitude, temperature variation, and solar exposure.
Another important aspect is the interaction between natural conditions and local practices. Harvesting is carried out manually within a specific seasonal window, with careful selection of shoots that display the desired characteristics. Combined with traditional processing, this ensures that the tea expresses both the unique identity of Hoàng Su Phì and the distinct nature of Măng Tím material.
ORGANOLEPTICS
The dry leaf is twisted and slightly curved, with a deep green tone accented by occasional purple hues, reflecting the presence of anthocyanins in the young shoots. The aroma of the dry leaves is fresh and expressive, with notes of green herbs, light floral hints, and a subtle sweet nuance. In a preheated teapot, the tea opens quickly from the first infusion, releasing a lively aromatic profile where vegetal freshness is complemented by gentle sweetness and a faint fruity tone. As the infusion develops, the aroma becomes more integrated, combining fresh greenery with a soft floral and slightly berry-like character.
The aroma of the liquor is clean and bright, with a harmonious combination of fresh vegetal notes, light floral tones, and a subtle fruity nuance. The taste is smooth and structured, with a medium body and a clear, well-defined texture. Fresh vegetal notes form the base of the profile, supported by gentle sweetness and a mild, controlled astringency that adds precision. A light fruity and slightly cooling sensation appears on the palate, enhancing the overall freshness. The aftertaste is clean and moderately long, with a returning sweetness and a soft, refreshing finish. In the empty cup after drinking, a delicate sweet and lightly floral aroma remains, leaving a lively and balanced final impression.
Măng Tím, also known as “Green Bamboo” or “Tiger Claw,” is a distinctive Vietnamese tea produced in Vietnam, made from indigenous mountain tea populations. It is not a formally registered cultivar but rather a local tea type derived from naturally adapted plants, often associated with forms of Camellia sinensis var. assamica. The name refers to the visual character of the young shoots, which may display a purple hue and a shape reminiscent of bamboo shoots.
The production approach varies depending on the specific interpretation, but it typically involves traditional green tea processing methods, including pan-firing to halt oxidation, followed by shaping and drying. Careful control of temperature and handling is required due to the structure of the leaves, allowing preservation of both freshness and aromatic clarity. The resulting tea reflects a balance between local raw material and established processing techniques.
Măng Tím occupies a unique position within Vietnamese tea culture as a regional and visually distinctive tea type. It is valued for its clarity, expressive character, and connection to local tea traditions. The tea offers a direct reflection of indigenous plant material and traditional craftsmanship, combining visual uniqueness with a balanced and structured profile.
TERROIR
Hoàng Su Phì area is characterized by high elevations, often above 1,000 meters, with a humid mountain climate, frequent mist, and significant day–night temperature variation. These conditions slow the growth of tea plants, allowing the leaves to develop greater aromatic complexity while preserving clarity and balance.
The tea grows from indigenous tea trees adapted to the local environment, often in semi-wild or traditionally managed ecosystems. These plants develop deep root systems that access a wide range of minerals, while the surrounding biodiversity supports a stable ecological balance. The soils are typically well-drained, slightly acidic, and rich in organic matter, contributing to the structure and depth of the leaf material. Microclimate plays a defining role, with diffused sunlight, high humidity, and consistent air movement regulating plant metabolism. These factors support a balanced composition of amino acids and polyphenols, resulting in a profile that combines freshness with gentle structure. The occasional purple coloration of the young shoots reflects the presence of anthocyanins, influenced by altitude, temperature variation, and solar exposure.
Another important aspect is the interaction between natural conditions and local practices. Harvesting is carried out manually within a specific seasonal window, with careful selection of shoots that display the desired characteristics. Combined with traditional processing, this ensures that the tea expresses both the unique identity of Hoàng Su Phì and the distinct nature of Măng Tím material.
ORGANOLEPTICS
The dry leaf is twisted and slightly curved, with a deep green tone accented by occasional purple hues, reflecting the presence of anthocyanins in the young shoots. The aroma of the dry leaves is fresh and expressive, with notes of green herbs, light floral hints, and a subtle sweet nuance. In a preheated teapot, the tea opens quickly from the first infusion, releasing a lively aromatic profile where vegetal freshness is complemented by gentle sweetness and a faint fruity tone. As the infusion develops, the aroma becomes more integrated, combining fresh greenery with a soft floral and slightly berry-like character.
The aroma of the liquor is clean and bright, with a harmonious combination of fresh vegetal notes, light floral tones, and a subtle fruity nuance. The taste is smooth and structured, with a medium body and a clear, well-defined texture. Fresh vegetal notes form the base of the profile, supported by gentle sweetness and a mild, controlled astringency that adds precision. A light fruity and slightly cooling sensation appears on the palate, enhancing the overall freshness. The aftertaste is clean and moderately long, with a returning sweetness and a soft, refreshing finish. In the empty cup after drinking, a delicate sweet and lightly floral aroma remains, leaving a lively and balanced final impression.
WHITE TEA
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OUT-OF-TYPE
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