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 its visual resemblance to bamboo shoots. 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 its visual resemblance to bamboo shoots. 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 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: 70-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 85 °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
MĂNG TÍM - GREEN BAMBOO
ABOUT
Măng Tím, also known as "Green Bamboo" or "Tiger Claw," is a distinctive Vietnamese tea produced from indigenous mountain tea populations. Although this tea plant has not been formally studied or registered as a separate variety, it is recognised locally as a unique tea type that has developed through long-term natural adaptation and selection. It is generally associated with populations of Camellia Sinensis var. Assamica, while displaying its own distinctive morphological and organoleptic characteristics. Its name refers to the appearance of the young shoots, which often exhibit a purple hue and resemble emerging bamboo shoots.
Măng Tím occupies a unique place within Vietnamese tea culture as a rare regional tea with a strong local identity. It is appreciated for its purity, expressive character, and close connection to traditional mountain tea production. The resulting tea reflects both the unique plant material and the craftsmanship of local producers, offering a balanced, refined, and highly distinctive cup.
The harvest usually takes place between November and December, when the young shoots reach their optimal stage of development. The leaves are processed as a white tea using carefully controlled withering and drying to preserve their delicate aromatic profile. Most Măng Tím grows naturally in remote mountain areas, where limited accessibility and low production volumes make it one of Vietnam's rarest and most expensive teas.
TERROIR
Hà Giàng Province, located in the far north of Vietnam along the border with China, is one of the country's most important tea-producing regions and home to some of Southeast Asia's oldest tea trees. The region's high elevations, ranging from 1,000 to over 2,000 meters above sea level, combined with frequent mountain mists, abundant rainfall, rich soils, and significant day-to-night temperature fluctuations, create ideal conditions for producing teas of exceptional complexity, sweetness, minerality, and aging potential.
Hà Giàng is particularly famous for its Shan Tuyết tea trees, a unique Vietnamese tea variety often referred to as "Snow Mountain Tea." Many of these ancient trees grow naturally in remote mountain forests, where their deep root systems absorb nutrients and minerals from multiple geological layers. Harvested by local ethnic minority communities using traditional methods, Shan Tuyết teas are celebrated for their floral aromas, honey-like sweetness, rich texture, vibrant mountain character, and long-lasting aftertaste, making Hà Giàng one of the most respected tea terroirs in Vietnam.
Among the many tea-producing areas of Hà Giàng, Huang Su Phì is widely regarded as one of the region's finest terroirs. Located on steep mountain slopes close to the Chinese border, its ancient tea forests thrive at high elevations under cool temperatures, dense seasonal mists, and pristine natural conditions. The combination of rugged terrain, mineral-rich soils, and centuries-old Shan Tuyết tea trees produces teas with remarkable depth, vibrant energy, and pronounced sweetness.
ORGANOLEPTICS
The dry leaf is straight 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 from indigenous mountain tea populations. Although this tea plant has not been formally studied or registered as a separate variety, it is recognised locally as a unique tea type that has developed through long-term natural adaptation and selection. It is generally associated with populations of Camellia Sinensis var. Assamica, while displaying its own distinctive morphological and organoleptic characteristics. Its name refers to the appearance of the young shoots, which often exhibit a purple hue and resemble emerging bamboo shoots.
Măng Tím occupies a unique place within Vietnamese tea culture as a rare regional tea with a strong local identity. It is appreciated for its purity, expressive character, and close connection to traditional mountain tea production. The resulting tea reflects both the unique plant material and the craftsmanship of local producers, offering a balanced, refined, and highly distinctive cup.
The harvest usually takes place between November and December, when the young shoots reach their optimal stage of development. The leaves are processed as a white tea using carefully controlled withering and drying to preserve their delicate aromatic profile. Most Măng Tím grows naturally in remote mountain areas, where limited accessibility and low production volumes make it one of Vietnam's rarest and most expensive teas.
TERROIR
Hà Giàng Province, located in the far north of Vietnam along the border with China, is one of the country's most important tea-producing regions and home to some of Southeast Asia's oldest tea trees. The region's high elevations, ranging from 1,000 to over 2,000 meters above sea level, combined with frequent mountain mists, abundant rainfall, rich soils, and significant day-to-night temperature fluctuations, create ideal conditions for producing teas of exceptional complexity, sweetness, minerality, and aging potential.
Hà Giàng is particularly famous for its Shan Tuyết tea trees, a unique Vietnamese tea variety often referred to as "Snow Mountain Tea." Many of these ancient trees grow naturally in remote mountain forests, where their deep root systems absorb nutrients and minerals from multiple geological layers. Harvested by local ethnic minority communities using traditional methods, Shan Tuyết teas are celebrated for their floral aromas, honey-like sweetness, rich texture, vibrant mountain character, and long-lasting aftertaste, making Hà Giàng one of the most respected tea terroirs in Vietnam.
Among the many tea-producing areas of Hà Giàng, Huang Su Phì is widely regarded as one of the region's finest terroirs. Located on steep mountain slopes close to the Chinese border, its ancient tea forests thrive at high elevations under cool temperatures, dense seasonal mists, and pristine natural conditions. The combination of rugged terrain, mineral-rich soils, and centuries-old Shan Tuyết tea trees produces teas with remarkable depth, vibrant energy, and pronounced sweetness.
ORGANOLEPTICS
The dry leaf is straight 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.
"Without a doubt, Măng Tím is one of the most distinctive teas in our collection. Its unique flavour profile sets it apart from every other tea I have encountered, while its naturally low caffeine content makes it an excellent choice for those who are sensitive to caffeine or simply enjoy drinking tea later in the day. Another quality I particularly appreciate is its remarkable endurance during brewing. The leaves continue to produce a deep, sweet, and expressive liquor through many infusions, making every session long and rewarding.
Since discovering this tea, we have done our best to preserve our 2022 Huang Su Phì harvest for as long as possible. During our annual expeditions across Vietnam, we taste countless examples from different producers and harvests, yet this particular batch continues to stand out year after year.
One final detail makes this tea even more fascinating. In The Classic of Tea, written by Lu Yu between 760 and 762 CE, there is a passage describing tea growing in the far south of China with purple-coloured shoots and an exceptionally sweet taste, which he regarded among the finest teas of his time. While its true identity remains a matter of interpretation, some tea historians and enthusiasts believe that teas like Măng Tím may preserve characteristics of the ancient tea plants to which Lu Yu was referring. Whether or not this connection can ever be proven, tasting this remarkable tea certainly invites the imagination."
— Andrei Ivanovs, Founder of AN SHIM TEA
Since discovering this tea, we have done our best to preserve our 2022 Huang Su Phì harvest for as long as possible. During our annual expeditions across Vietnam, we taste countless examples from different producers and harvests, yet this particular batch continues to stand out year after year.
One final detail makes this tea even more fascinating. In The Classic of Tea, written by Lu Yu between 760 and 762 CE, there is a passage describing tea growing in the far south of China with purple-coloured shoots and an exceptionally sweet taste, which he regarded among the finest teas of his time. While its true identity remains a matter of interpretation, some tea historians and enthusiasts believe that teas like Măng Tím may preserve characteristics of the ancient tea plants to which Lu Yu was referring. Whether or not this connection can ever be proven, tasting this remarkable tea certainly invites the imagination."
— Andrei Ivanovs, Founder of AN SHIM TEA
WHITE TEA
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OUT-OF-TYPE
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