Ta Xua Classic Green Tea 2025

While green teas are generally produced from pruned, small-leafed tea bushes, in the mountains of Vietnam, incredible traditional green teas are produced from old Assamica trees, similar to those used to make pu-erh tea. These exceptional teas combine the richness typical of ancient trees with the character of a green tea.

In Vietnam, these teas have always been considered superior to pu-erh sheng, which is simply sun-dried. Just ten years ago, Hanoi tea houses used to offer a menu of green teas from centuries-old trees in different mountains, of which Ta Xua has always been the most famous.

This excellent green tea has the typical character of the ancient tea trees of Taxua: a subtle balance between the creaminess of the green tea, the tannins of the large trees and the minerality of the terroir.

Tasting:

Notes: Mouthfeel with great presence, structure, length and a smooth return. On the nose, it's an aromatic explosion, bursting with springtime freshness, a variety of flowers, fresh grass, aromatic herbs, and subtle hints of spice. The finish is tinged with subtle mineral notes. It's a particularly complex tea overall, combining flavour nuances (bitterness, umami), tactile sensations, and a rich aroma. It's also a tea that plays with contrasts and oppositions to the fullest, harmoniously blending a strong cinnamon flavour with a creamy bitterness, freshness, and roundness.
A 2023 harvest that lends itself well to strong infusions. Slightly smoky notes combined with hints of cooked vegetables, with a subtle and elegant bitterness.

Suggestions: This tea can be prepared in a gaiwan, teapot or similar, but we recommend not brewing it in a tea ball, as the leaves need enough space to open up.

It is recommended to use soft water with low chlorine content to facilitate the infusion of the leaves. The amount of leaves will depend on the volume of the infusion. Calculate approximately 3.5 g per 100 ml.

Classic infusion: Start with a first infusion of 2 minutes with water at 90°C. For subsequent infusions, add the same amount of water and increase the time by one minute consecutively.

Gongfu Infusion: With 6g of leaves in a small container, boiling water at the optimal point, and quick, short infusions that will gradually increase as you progress.

Conservation:

This natural green tea has the unique characteristic of keeping for a long time. We recommend storing the leaves in an airtight bag, away from strong odors, high temperatures, and humidity.