We’re introducing a new collection of Vietnamese tea, featuring two premium-quality pu-erh teas.
The first is a Vietnamese ripe pu-erh from the Ha Giang region.
It is produced from old tea trees aged 150 years and older, using medium fermentation. The leaf material comes from harvest years 2016 to 2020, with mixed picking. The result is a grounded, mature profile with depth and balance. This tea is available in a limited batch.
What makes it particularly interesting is that the fermentation of Vietnamese shu pu-erh differs quite noticeably from the Chinese approach. As a result, it is softer in character, with a slightly different flavor profile. This is not a shu pu-erh for everyone: in many ways, it sits somewhere between post-fermented teas from Yunnan and Guangxi, and in certain aspects it even recalls heicha. Nevertheless, it is a distinctive, unusual, and very достойный tea.
The second is a Vietnamese raw pu-erh made from wild ancient trees in north-western Vietnam, with tree ages reaching up to 400 years. The leaves are fully hand-picked and hand-processed, then roasted and finished by a technologist from Menghai, Yunnan Province, following traditional pu-erh techniques. This tea reflects the character of wild tea trees and careful craftsmanship.
The raw pu-erh (sheng pu-erh) is made from ancient tea trees aged 400 years and older, sourced from a remote north-western region of Vietnam. In this area, there are still a few villages where ancient tea gardens—and even truly wild tea trees—have survived. This is an exceptionally rare situation, and we highly recommend watching our video from this region to better understand the origin and uniqueness of this tea.
