2022 Spring Vietnam Ha Giang Raw Pu'er

Pu'er tea is a style of black tea made with a clearly defined method from a clearly defined area of Yunnan China. Our tea is made in the style of pu'er tea in northern Vietnam. Where pu'er tea is made at the south of China in Yunnan, the mountain ranges stretches out from Yunnan towards its neighbours on China's southern border, namely Laos, Myanmar and Vietnam. In fact, Myanmar and Laos are part of the Hengduan Mountain Range (横断山脉) that extends out of Tibet Plateau towards them, sculpting the three parallel rivers of Nu Jiang (怒江), Lincang River (临沧江, also known as Mekong River when outside of China) and Yangtze River (扬子江/长江). Ha Giang of Vietnam located on the eastern edge of Yunnan is not part of the Hengduan Mountain Range where the famed pu'er tea mountains are all located but is part of the greater historical habitat of wild tea trees.

Deep in these Ha Giang mountains, tea trees estimated to be hundreds of years grow wildly in pristine environment. Ancient tea trees of the Assamica variety - the same natural variety in Yunnan - are blanketed by thick fog throughout the year, especially after the long winter break. The cool weather and diffused sunlight slow down the already slow growth of ancient trees, setting the conditions right for an aromatic brew of thick mouthfeel.

The tea master and his wife spend 2 months in the mountains during the tea harvesting session to make tea in a small hut he built. From tea picking to firing to rolling to packing, he handles the entire tea making process with his wife. They even wrapped the cake in traditional handmade Vietnamese paper. We proudly added a stamp of Parchmen & Co when we received the tea.

The leaves are plucked from wild trees growing at 1,800 - 2,200m. The picking is 1 bud and 2 leaves, when the tea leaves are just fully open. The early and careful picking is clearly evident from the abundance of white buds in the tea cake. Exceptionally rich in nutrition, tea buds are sweet and floral on a heavy mouthfeel. Because they are tender, they impart a very clean pu'er taste. Picked in spring 2022 and pressed into cakes in 2023, the tea is extremely young. Pu'er tea are usually bitter and astringent when young, and turns mellow as it ages onwards of five years. We are surprised to note that the tender picking and the excellent growing conditions tone down this tea and make it suitable for brewing even at this young age.

Brew Flavour
We are brewing this tea in our Parchmen Glass Gaiwan, at 3.5g to 150ml of 95°C water, for 30 secs, continuously for 10 infusions. The tea cake smells intensely of flowers - marigold, jasmine and roses. The brewed leaves smells of forest, rain and sour plums. The brew is exceptionally smooth, soft and silky for such a young tea, sweet, slightly greenish, with hints of spices - cardamon and white pepper - but without the earth and mushroom of ripe pu'er teas. Sometimes we get a hint of milk and chocolates. From the third brew onwards, sweetness becomes clear. There is a delicate cool feeling going through your stomach and back to your throat, with a sweet and bold flavor. It has a very long and sweet aftertaste.

Watch our interview with the tea maker below.

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