WHITE FOREST
WILD GU SHU WHITE TEA
WHITE TEA
★ WILD TEA (ORGANIC)
Hoàng Su Phì, Hà Giàng, Vietnam
WHITE FOREST is our own-produced white tea, crafted from wild tea trees in Hoàng Su Phì, northern Vietnam. Made from ancient tree material, it reflects a deeper and more structured expression of white tea shaped by high mountain conditions. This tea is valued for its clarity, natural sweetness, and a refined profile with floral, honeyed, and lightly mineral notes. MORE
GOLD MEDAL at THE GOLDEN LEAF AWARDS 2025
"White Tea – Single Origin"
200 g cake
AROMA
Floral, fruity
TASTE
Fruity, honey
500 years old trees
ALTITUDE: 2000+ m
HARVEST: Spring, 2025
WHITE TEA
★ WILD TEA (ORGANIC)
Hoàng Su Phì, Hà Giàng, Vietnam
WHITE FOREST is our own-produced white tea, crafted from wild tea trees in Hoàng Su Phì, northern Vietnam. Made from ancient tree material, it reflects a deeper and more structured expression of white tea shaped by high mountain conditions. This tea is valued for its clarity, natural sweetness, and a refined profile with floral, honeyed, and lightly mineral notes. MORE
GOLD MEDAL at THE GOLDEN LEAF AWARDS 2025
"White Tea – Single Origin"
200 g cake
AROMA
Floral, fruity
TASTE
Fruity, honey
500 years old trees
ALTITUDE: 2000+ m
HARVEST: Spring, 2025
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
Vietnam is renowned as one of the oldest tea regions globally, featuring a vast expanse of ancient tea trees stretching from the northeast to the northwest. Hà Giang province, located in northeastern Vietnam along the border with Yunnan province in China, is particularly famous for its wild ancient tea trees, some of which have been growing for hundreds or even thousands of years. The area's unique climate, high elevation, fertile soil, and high humidity create an ideal environment for tea cultivation, imparting a distinctive character and flavor to the tea produced here. This region is home to various ethnic minorities, including the Vietnamese, H'Mông, Tay, Kinh, Nùng, Dao, and others, who traditionally utilize tea leaves for medicinal purposes and care for the tea trees.
This unique tea is crafted from high-quality spring tea leaves harvested from these ancient trees. It is notably rare due to limited production. The H'Mông minority harvests the leaves in the Hoàng Su Phì area of Hà Giang province, located at an altitude of over 2,000 meters above sea level. The leaves are then meticulously processed to perfection by a skilled tea master from Taiwan. This tea represents a remarkable fusion of Gu Shu (ancient tree) material and Taiwanese processing techniques, resulting in a wild tea with a distinctive flavor and energy. Hoàng Su Phì is a rural district in Hà Giang, celebrated for its rice terraces, particularly along the route connecting Hoàng Su Phì and Xín Mần, where these terraces have been designated as a National Heritage site.
We cherish our close relationship with our esteemed tea master, who produces exceptional tea sourced from these ancient tea trees. His unique teas are defined by their origin, the quality of the raw materials, and his specialized techniques. Over the past few years, we have partnered with the master on several exclusive teas crafted specifically for our project. We are excited to introduce you to a unique red tea made from wild tea trees and processed using Taiwanese methods, creating a truly one-of-a-kind offering that is difficult to find elsewhere on the market.
TERRIOR
The area is defined by high elevations, humid mountain conditions, frequent mist, and strong day–night temperature variation. These factors slow the growth cycle of the tea plants, allowing for a gradual accumulation of aromatic compounds while preserving clarity and balance in the leaf.
The tea is made from wild tea trees growing within forest ecosystems, where biodiversity creates a stable and natural environment. These trees develop deep root systems that draw minerals from multiple soil layers, contributing to both structure and depth. The soils are typically well-drained, slightly acidic, and rich in organic matter, supporting steady growth without excessive vigor. Microclimate plays a defining role, with diffused sunlight, high humidity, and consistent air movement regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, providing both softness and underlying structure. Compared to cultivated tea gardens, these conditions allow for a more concentrated and stable profile.
Another important aspect is the integration of terroir with direct control over harvesting and processing. Working within our own production environment, each stage is aligned with the natural rhythm of the region, from leaf selection to drying. This ensures that the final tea expresses both the raw character of Hoàng Su Phì and the purity of wild tea material.
ORGANOLEPTICS
The dry leaf consists of buds and young leaves with a natural, slightly open structure, showing tones from pale green to muted olive with fine silvery down. The aroma of the dry leaves is clean and layered, with notes of wildflowers, fresh hay, and a soft honeyed sweetness, supported by a subtle forest-like nuance. In a preheated teapot, the leaves open gradually from the first infusion, releasing a refined aromatic profile where floral tones are balanced by gentle vegetal freshness and a light creamy undertone. As the infusion develops, the aroma becomes more integrated, combining delicate sweetness with a calm, slightly resinous and mineral depth.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral notes, gentle sweetness, and a light forest-like nuance. The taste is smooth and structured, with a medium body and a soft, slightly viscous texture. A natural sweetness forms the core of the profile, supported by floral and herbal tones and a mild, well-integrated astringency that adds precision. The wild origin contributes a subtle cooling sensation and a grounded character. The aftertaste is long and stable, with a returning sweetness and a delicate mineral-resinous finish. In the empty cup after drinking, a refined sweet and floral aroma remains, leaving a calm and deep final impression.
Vietnam is renowned as one of the oldest tea regions globally, featuring a vast expanse of ancient tea trees stretching from the northeast to the northwest. Hà Giang province, located in northeastern Vietnam along the border with Yunnan province in China, is particularly famous for its wild ancient tea trees, some of which have been growing for hundreds or even thousands of years. The area's unique climate, high elevation, fertile soil, and high humidity create an ideal environment for tea cultivation, imparting a distinctive character and flavor to the tea produced here. This region is home to various ethnic minorities, including the Vietnamese, H'Mông, Tay, Kinh, Nùng, Dao, and others, who traditionally utilize tea leaves for medicinal purposes and care for the tea trees.
This unique tea is crafted from high-quality spring tea leaves harvested from these ancient trees. It is notably rare due to limited production. The H'Mông minority harvests the leaves in the Hoàng Su Phì area of Hà Giang province, located at an altitude of over 2,000 meters above sea level. The leaves are then meticulously processed to perfection by a skilled tea master from Taiwan. This tea represents a remarkable fusion of Gu Shu (ancient tree) material and Taiwanese processing techniques, resulting in a wild tea with a distinctive flavor and energy. Hoàng Su Phì is a rural district in Hà Giang, celebrated for its rice terraces, particularly along the route connecting Hoàng Su Phì and Xín Mần, where these terraces have been designated as a National Heritage site.
We cherish our close relationship with our esteemed tea master, who produces exceptional tea sourced from these ancient tea trees. His unique teas are defined by their origin, the quality of the raw materials, and his specialized techniques. Over the past few years, we have partnered with the master on several exclusive teas crafted specifically for our project. We are excited to introduce you to a unique red tea made from wild tea trees and processed using Taiwanese methods, creating a truly one-of-a-kind offering that is difficult to find elsewhere on the market.
TERRIOR
The area is defined by high elevations, humid mountain conditions, frequent mist, and strong day–night temperature variation. These factors slow the growth cycle of the tea plants, allowing for a gradual accumulation of aromatic compounds while preserving clarity and balance in the leaf.
The tea is made from wild tea trees growing within forest ecosystems, where biodiversity creates a stable and natural environment. These trees develop deep root systems that draw minerals from multiple soil layers, contributing to both structure and depth. The soils are typically well-drained, slightly acidic, and rich in organic matter, supporting steady growth without excessive vigor. Microclimate plays a defining role, with diffused sunlight, high humidity, and consistent air movement regulating plant metabolism. This results in a balanced composition of amino acids and polyphenols, providing both softness and underlying structure. Compared to cultivated tea gardens, these conditions allow for a more concentrated and stable profile.
Another important aspect is the integration of terroir with direct control over harvesting and processing. Working within our own production environment, each stage is aligned with the natural rhythm of the region, from leaf selection to drying. This ensures that the final tea expresses both the raw character of Hoàng Su Phì and the purity of wild tea material.
ORGANOLEPTICS
The dry leaf consists of buds and young leaves with a natural, slightly open structure, showing tones from pale green to muted olive with fine silvery down. The aroma of the dry leaves is clean and layered, with notes of wildflowers, fresh hay, and a soft honeyed sweetness, supported by a subtle forest-like nuance. In a preheated teapot, the leaves open gradually from the first infusion, releasing a refined aromatic profile where floral tones are balanced by gentle vegetal freshness and a light creamy undertone. As the infusion develops, the aroma becomes more integrated, combining delicate sweetness with a calm, slightly resinous and mineral depth.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral notes, gentle sweetness, and a light forest-like nuance. The taste is smooth and structured, with a medium body and a soft, slightly viscous texture. A natural sweetness forms the core of the profile, supported by floral and herbal tones and a mild, well-integrated astringency that adds precision. The wild origin contributes a subtle cooling sensation and a grounded character. The aftertaste is long and stable, with a returning sweetness and a delicate mineral-resinous finish. In the empty cup after drinking, a refined sweet and floral aroma remains, leaving a calm and deep final impression.
WHITE TEA
Explore more White Teas within the AN SHIM TEA Collection.