Vietnam 'Shan Tuyet' Pai Hao Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Baked Bread, Brown Toast, Butter, Caramel, Chestnut, Cocoa, Cream, Dried Fruit, Fig, Honey, Lemon Zest, Malt, Mineral, Molasses, Orange, Peanut, Pine, Raisins, Fruity, Sweet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 5 oz / 149 ml

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2 Tasting Notes View all

  • “Continuing the posting of reviews from this week’s black tea kick, we arrive at the second black tea sample I finished over the course of the last few days. I greatly enjoyed the previous Shan...” Read full tasting note
    92
  • “I got this tea with my last order from What Cha tea. I fancy to try it because it made from unique variety pubilimba native to Vietnam. And I really fall in love with it! Malted, soft, warm,...” Read full tasting note
    88

From What-Cha

A smooth sweet black tea with a fruity taste produced only in ideal conditions with it taking up to 40 hours to process the tea.

The tea is interestingly produced from ‘Shan Tuyet’ a variety native to Vietnam (variety pubilimba), different from the more commonly found variety assamica and variety sinensis typically used in tea production.

Tasting Notes:
- Very Smooth texture
- Fruity taste

Harvest: Autumn 2016

Origin: Tay Con Linh Mountain, Ha Giang, Vietnam
Tea Variety: Camellia Sinensis var. pubilimba
Altitude: 1,300m+
Sourced: Direct from the producer

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 2 teaspoons per cup/small teapot
- Brew for 2-3 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

2 Tasting Notes

92
880 tasting notes

Continuing the posting of reviews from this week’s black tea kick, we arrive at the second black tea sample I finished over the course of the last few days. I greatly enjoyed the previous Shan Tuyet teas offered by What-Cha and could not resist the urge to just tear through this one. Of the the group, this ended up being my favorite. It was a sweeter, subtler, more delicate black tea compared to the other Shan Tuyet black tea that I tried.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in a 4 ounce gaiwan filled with 203 F water for 5 seconds. This infusion was chased by 16 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, the dry tea leaves presented aromas of raisin, honey, and prune. After the rinse, I found new aromas of baked bread, citrus, and roasted chestnut. The first infusion then brought out aromas of roasted peanut and candied orange peel. In the mouth, the liquor offered notes of honey, raisin, prune, malt, lemon zest, and roasted chestnut underscored by hints of roasted peanut. Subsequent infusions brought out a stronger citrus presence as well as caramel and sorghum molasses on the nose. Impressions of baked bread and candied orange peel belatedly emerged in the mouth alongside notes of caramel, sorghum molasses, brown toast, pine, cream, butter, fig, cocoa, and minerals. The final infusions offered lingering mineral, lemon zest, pine, and roasted chestnut notes underscored by fleeting impressions of brown toast, fig, and honey.

An interesting black tea with tremendous complexity and depth both on the nose and in the mouth, I am a little surprised that this tea did not received more attention here on Steepster and in other places. In my opinion, these Shan Tuyet teas have really flown under the radar of most tea lovers. They are very much worth investigating. Check this one and/or any of the other Shan Tuyet teas on the market out if you get the opportunity.

Flavors: Baked Bread, Brown Toast, Butter, Caramel, Chestnut, Cocoa, Cream, Dried Fruit, Fig, Honey, Lemon Zest, Malt, Mineral, Molasses, Orange, Peanut, Pine, Raisins

Preparation
6 g 4 OZ / 118 ML

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88
7 tasting notes

I got this tea with my last order from What Cha tea. I fancy to try it because it made from unique variety pubilimba native to Vietnam.
And I really fall in love with it!
Malted, soft, warm, gently sweet. Raisins, honey, and fruits in taste.
I brewed it ‘gong fu’style with short steep (in this case you get sweeter and less malt).
Started from 10 sec and added 10 sec on each next step.
One of my favorite hong cha!

Flavors: Fruity, Honey, Malt, Raisins, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 6 OZ / 180 ML

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