HIGHEST GRADE THÁI NGUYÊN
GREEN TEA

Tân Cương, Thái Nguyên, Vietnam

Thái Nguyên is a traditional Vietnamese green tea produced in Thái Nguyên Province, the country's most renowned region for high-quality green tea cultivation. Crafted from carefully selected spring leaves using classic pan-firing techniques, it represents the style that has shaped Vietnamese tea culture for generations. The infusion is fresh, vibrant, and well-balanced, offering vegetal sweetness, delicate floral nuances, a pleasant lingering bitterness, and the refreshing character. MORE

AROMA
Marine, seaweed

TASTE
Salty, sweet, marine

ALTITUDE: 400 m
CULTIVAR: LDP#1
HARVEST: Spring, 2025

ABOUT
Thái Nguyên is one of the most established tea-producing regions in Vietnam, with a long history of green tea cultivation and processing. The province gained particular prominence during the 20th century, when it became a central hub for organized tea production, combining traditional techniques with more structured agricultural development. Over time, it has come to define a recognizable and consistent style of Vietnamese green tea.

The production in Thái Nguyên is primarily focused on pan-fired green teas, where freshly harvested leaves are quickly heated to halt oxidation and preserve their natural character. This method, combined with careful rolling and drying, creates a tea with a clear structure and stable quality. While large-scale production exists, many high-quality teas are still made by small producers who maintain traditional approaches to plucking and processing.

TERROIR
The region experiences warm temperatures, high humidity, and regular rainfall, supporting continuous vegetative growth throughout most of the year. Seasonal transitions, particularly in spring and autumn, allow for slower leaf development, which contributes to improved balance and clarity in the final cup. The terrain is composed of low hills and gently sloping landscapes, typically ranging from 100 to 300 meters in elevation. This moderate altitude does not significantly stress the plants, but it allows for steady and controlled growth. As a result, the leaves tend to develop a more direct and structured profile, with a stronger vegetal expression compared to higher-altitude teas.

Soils in Thái Nguyên are generally fertile, well-drained, and slightly acidic, often enriched with iron and other minerals. This composition supports vigorous plant growth and contributes to the intensity of the tea’s character. At the same time, careful agricultural management is required to maintain balance, as high fertility can lead to excessive leaf expansion if not controlled properly. Microclimate factors, including morning humidity, cloud cover, and diffused sunlight, play an important role in shaping the tea’s composition. While sunlight exposure is relatively consistent, periodic mist and cloudiness help moderate photosynthesis, preserving a sufficient level of amino acids while allowing polyphenols to develop. This balance is reflected in the cup as a combination of fresh vegetal notes, moderate astringency, and a clean, refreshing finish.

ORGANOLEPTICS
The dry leaf appears tightly rolled and slightly curved, with a dark green to deep jade tone and a matte, structured surface. The aroma of the dry leaves is direct and expressive, with notes of fresh grass, green stems, and a subtle mineral nuance. In a preheated gaiwan, the tea opens quickly, revealing a warmer and more pronounced aromatic profile, where vegetal intensity is complemented by light roasted and grain-like tones. After a brief rinse, the leaves fully awaken, and the aroma becomes clearer and more focused, combining fresh greenery with mild sweetness and a distinct structural depth.

The aroma of the liquor is clean and slightly warm, with soft vegetal tones and a faint toasted nuance. The taste is structured and refreshing, with a medium body and a clear, defined texture. Fresh vegetal notes dominate the profile, supported by a moderate and controlled astringency that adds sharpness and clarity. A light sweetness appears in the mid-palate, balancing the more pronounced green character. The aftertaste is clean and persistent, with a gentle drying sensation and a returning freshness that lingers on the palate. In the empty cup after drinking, a soft, warm vegetal aroma remains, accompanied by a light grain-like note, leaving a stable and composed final impression.

"When people in Vietnam think of tea, they almost always think of Thái Nguyên. For generations, this region has defined what green tea tastes like for the vast majority of Vietnamese people, to the point where many simply associate the word "tea" with this particular style. Tea is deeply woven into everyday life in Vietnam, and Thái Nguyên remains its most familiar and iconic expression.

At the same time, the tea most people drink is very different from the finest examples produced in the region. Much of the everyday production is made from more mature leaves, resulting in a stronger and often noticeably bitter cup. Tom Non represents the highest traditional plucking standard, using only young spring buds and freshly opened leaves that are processed with great precision and care. The result is a tea with remarkable freshness, sweetness, and elegance, revealing a level of refinement that many people never expect from Vietnamese green tea.

In my opinion, a truly well-made Thái Nguyên Tom Non deserves to stand alongside the finest green teas of China and Japan. Its quality, complexity, and balance demonstrate the extraordinary potential of Vietnamese tea when exceptional raw material is combined with skilled craftsmanship. It is a tea I am genuinely proud to share with tea lovers around the world."

— Andrei Ivanovs, Founder of AN SHIM TEA

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