1.5 oz. (15-20 cups) or 6 oz. (60-75 cups)
This sheng pu'er-style, sun-dried dark tea is produced in a village house workshop by Red Dao families in Vietnam’s far northern Hà Giang Province. It is a warm, sweet and complex tea which provides a range of flavor sensations through successive steepings from fresh herbs and forest floor to sun-dried tomato and dried vegetables – including artichoke and red bell peppers. The leaves are harvested from 300 – 400-year-old wild tea trees that grow naturally in the forests across the mountainous terrain. Like pu’ers from Yunnan, China, this Vietnamese version will continue to ripen over years, developing complex characteristics.
Amount: 2 grams of loose tea per cup of water (a pinch)
Temperature: 195 ̊ - 212 ̊ (A full, rolling boil or just below)
Steep time: 30 seconds – 3 minutes
Tip: Rinse the leaves before steeping to "awaken" them.
1. Place the dry leaves in a cup
2. Pour over the hot water and wait 3 - 5 seconds
3. Discard water using a strainer
4. Then steep leaves normally
About Our Vietnamese Tea
Vietnamese tea trees are some of the oldest in the world. While tea farming in Vietnam has existed for hundreds of years, 20th century conflict badly harmed the industry and prevented it from reaching Western consumers. Only in the last generation has the political climate in Vietnam improved.
Our Vietnamese tea comes from wild trees growing in the pristine, ancient forests of the far northern provinces of Hà Giang and Yên Bái. The tea is grown on mountain sides at an altitude between 4,300 and 5,500 feet. Tended by families on small farms, each tea selection exudes superior character and is ethically and sustainably produced. Our wild Vietnamese teas are organically produced and comply with international standards.