RED STAR
ANCIENT TREE RED TEA
RED (BLACK) TEA
★ WILD TEA
Pà Cò, Hòa Bình, Vietnam
RED STAR is a red tea produced from ancient tea trees growing in Pà Cò, a rare and little-known tea region in Vietnam. This tea was created through our collaboration with a tea master from Moc Châu, combining local old tree material with refined processing expertise to develop a distinctive and elegant profile. The infusion is smooth and expressive, offering layered sweetness, fruit-honey nuances, and a refined, long-lasting finish. MORE
50g
AROMA
Honey, Fruity, Woody
TASTE
Dried fruits, Wild honey
VARIETY: Snow Shan (Shan Tuyet)
HARVEST: Spring, 2024
RED (BLACK) TEA
★ WILD TEA
Pà Cò, Hòa Bình, Vietnam
RED STAR is a red tea produced from ancient tea trees growing in Pà Cò, a rare and little-known tea region in Vietnam. This tea was created through our collaboration with a tea master from Moc Châu, combining local old tree material with refined processing expertise to develop a distinctive and elegant profile. The infusion is smooth and expressive, offering layered sweetness, fruit-honey nuances, and a refined, long-lasting finish. MORE
50g
AROMA
Honey, Fruity, Woody
TASTE
Dried fruits, Wild honey
VARIETY: Snow Shan (Shan Tuyet)
HARVEST: Spring, 2024
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
ABOUT
RED STAR is a Vietnamese red tea produced from ancient tea trees growing in the remote mountain area of Pà Cò in Hòa Bình Province. This region remains relatively unknown within the wider tea world, making the material especially rare and distinctive. The old tea trees growing there provide leaves with strong character, natural sweetness, and notable aromatic complexity.
This tea was created through our collaboration with a tea master from Moc Châu, whose experience and processing philosophy played an essential role in shaping the final profile. By combining the unique qualities of Pà Cò ancient tree material with refined red tea processing techniques, we aimed to create a tea that would preserve the individuality of the terroir while achieving clarity, balance, and depth. Particular attention was given to oxidation and drying in order to highlight the sweetness and layered aromatic structure of the leaves.
RED STAR represents both an exploration of a rare tea-growing region and a collaborative approach to craftsmanship. The tea reflects the meeting point between unusual terroir and careful processing, resulting in a refined and expressive red tea with a profile that stands apart from more familiar Vietnamese productions.
TERROIR
RED STAR is sourced from the mountainous area of Pà Cò in Hòa Bình Province, Vietnam. This remote highland region is characterized by cool mountain temperatures, dense mist, high humidity, and significant day and night temperature variation, creating favorable conditions for slow and balanced leaf development. The tea trees often grow at elevations above 1000 meters, where the mountain climate contributes to aromatic concentration and structural depth in the leaves.
The tea comes from ancient trees growing in semi-wild mountain ecosystems with minimal agricultural intervention. The soils are mineral-rich and well-drained, supporting deep root systems and stable nutrient absorption. These conditions allow the old tree material to develop a balanced composition with natural sweetness, layered aromatics, and a smooth structure.
The terroir of Pà Cò emphasizes purity, freshness, and mountain character. Combined with careful red tea processing, the environment allows the leaves to express both depth and elegance, resulting in a tea with refined sweetness, soft fruit-honey nuances, and a clear, stable profile across multiple infusions.
ORGANOLEPTICS
The dry leaf appearance is bold and slightly twisted, with large dark brown leaves and occasional golden accents characteristic of ancient tree material. The aroma of the dry leaves is deep and refined, showing notes of forest honey, dried fruit, warm wood, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes richer and more layered, revealing baked fruit, soft caramel, ripe berries, and gentle woody sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed warmth with subtle mineral and fruity undertones.
The aroma of the liquor in the empty cup is dense and persistent, with pronounced honeyed sweetness and warm fruit notes. The taste is smooth and well-balanced, with a rounded medium-to-full body and a soft, refined texture. From the first sips, natural sweetness emerges together with notes of dried fruit, wild honey, and delicate woody nuances, with almost no astringency. The profile remains stable and expressive across multiple infusions, gradually revealing deeper fruit and caramel-like tones. The aftertaste is long, warming, and clean, leaving lingering sweetness with a soft cooling sensation. In the empty cup after drinking, rich aromas of honey, dried berries, warm wood, and caramel remain for a long time.
RED STAR is a Vietnamese red tea produced from ancient tea trees growing in the remote mountain area of Pà Cò in Hòa Bình Province. This region remains relatively unknown within the wider tea world, making the material especially rare and distinctive. The old tea trees growing there provide leaves with strong character, natural sweetness, and notable aromatic complexity.
This tea was created through our collaboration with a tea master from Moc Châu, whose experience and processing philosophy played an essential role in shaping the final profile. By combining the unique qualities of Pà Cò ancient tree material with refined red tea processing techniques, we aimed to create a tea that would preserve the individuality of the terroir while achieving clarity, balance, and depth. Particular attention was given to oxidation and drying in order to highlight the sweetness and layered aromatic structure of the leaves.
RED STAR represents both an exploration of a rare tea-growing region and a collaborative approach to craftsmanship. The tea reflects the meeting point between unusual terroir and careful processing, resulting in a refined and expressive red tea with a profile that stands apart from more familiar Vietnamese productions.
TERROIR
RED STAR is sourced from the mountainous area of Pà Cò in Hòa Bình Province, Vietnam. This remote highland region is characterized by cool mountain temperatures, dense mist, high humidity, and significant day and night temperature variation, creating favorable conditions for slow and balanced leaf development. The tea trees often grow at elevations above 1000 meters, where the mountain climate contributes to aromatic concentration and structural depth in the leaves.
The tea comes from ancient trees growing in semi-wild mountain ecosystems with minimal agricultural intervention. The soils are mineral-rich and well-drained, supporting deep root systems and stable nutrient absorption. These conditions allow the old tree material to develop a balanced composition with natural sweetness, layered aromatics, and a smooth structure.
The terroir of Pà Cò emphasizes purity, freshness, and mountain character. Combined with careful red tea processing, the environment allows the leaves to express both depth and elegance, resulting in a tea with refined sweetness, soft fruit-honey nuances, and a clear, stable profile across multiple infusions.
ORGANOLEPTICS
The dry leaf appearance is bold and slightly twisted, with large dark brown leaves and occasional golden accents characteristic of ancient tree material. The aroma of the dry leaves is deep and refined, showing notes of forest honey, dried fruit, warm wood, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes richer and more layered, revealing baked fruit, soft caramel, ripe berries, and gentle woody sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed warmth with subtle mineral and fruity undertones.
The aroma of the liquor in the empty cup is dense and persistent, with pronounced honeyed sweetness and warm fruit notes. The taste is smooth and well-balanced, with a rounded medium-to-full body and a soft, refined texture. From the first sips, natural sweetness emerges together with notes of dried fruit, wild honey, and delicate woody nuances, with almost no astringency. The profile remains stable and expressive across multiple infusions, gradually revealing deeper fruit and caramel-like tones. The aftertaste is long, warming, and clean, leaving lingering sweetness with a soft cooling sensation. In the empty cup after drinking, rich aromas of honey, dried berries, warm wood, and caramel remain for a long time.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.