Wild Red

Black tea from wild and semi-wild tea trees growing at an altitude of 800-1500 metres in the Quang Binh area of Ha Giang province in northern Vietnam. The local cooperative brings together about 500 households and small farmers managing nearly 600 hectares of land with old tea trees. The hand-picked and sun-dried tea leaves come from the large-leaved tea tree (Camellia sinensis var. assamica), known in Vietnam as Shan Tuyet meaning ‘mountain snow’, referring to the white fluff on the tea leaves.
Long, unbroken, regularly rolled, completely oxidized leaves consisting of a top bud and one young leaf. Dark, reddish-brown infusion of dense, rich, layered flavours full of sweet fruit notes, forest honey, ripe peach, cherry compote and a powerful lingering pleasantly astringent aftertaste.

Origin: Quang Binh in Ha Giang Province (pronounced Ha Záng)

Local tribe: Dao (pronounced Zao)

Harvest: Spring 2025

Altitude 800 - 1500 m

Tea tree: large-leaved variety Shan Tuyet

How to brew Wild Red Tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively.