TÔM NÕN
HIGHEST GRADE THAI NGUYEN
GREEN TEA
Tân Cương, Thái Nguyên, Vietnam
Thái Nguyên is one of the most recognized tea-producing regions in Vietnam, known for its long-standing tradition of green tea cultivation and consistent production quality. The teas from this area are typically processed using pan-firing techniques, resulting in a clear, structured profile with pronounced vegetal character and balanced astringency. MORE
AROMA
Marine, seaweed
TASTE
Salty, sweet, marine
ALTITUDE: 400 m
CULTIVAR: LDP#1
HARVEST: Spring, 2025
GREEN TEA
Tân Cương, Thái Nguyên, Vietnam
Thái Nguyên is one of the most recognized tea-producing regions in Vietnam, known for its long-standing tradition of green tea cultivation and consistent production quality. The teas from this area are typically processed using pan-firing techniques, resulting in a clear, structured profile with pronounced vegetal character and balanced astringency. MORE
AROMA
Marine, seaweed
TASTE
Salty, sweet, marine
ALTITUDE: 400 m
CULTIVAR: LDP#1
HARVEST: Spring, 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
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).
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 20-40 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-85 °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!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
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.
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.
GREEN TEA
Explore more Green Teas from the AN SHIM TEA Collection.