Vietnam 'Wild Seed Grown' Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Almond, Baked Bread, Black Currant, Blackberry, Blueberry, Brown Sugar, Butter, Cherry, Chocolate, Cream, Earth, Fig, Fruity, Honey, Malt, Mineral, Oats, Peanut, Pine, Raisins, Raspberry, Spearmint, Sweet Potatoes, Vanilla, Brown Toast, Cocoa, Jam, Nectar, Round , Smooth, Wood
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 3 min, 0 sec 6 g 6 oz / 177 ml

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2 Tasting Notes View all

  • “Okay, I guess I’m back on Steepster for now. It seems like I never get time to post any reviews anymore. I’m reaching into the backlog with this one, as this was a tea I finished sometime back...” Read full tasting note
    93
  • “Daily drinker that seems impossible to screw up. This tea is thick and so soft. It glides across the tongue smoothly. Sweet and round. Aromas and tastes of cocoa and vanilla (smells like...” Read full tasting note
    75

From What-Cha

A unique new tea created by marrying Taiwanese black tea production techniques with the unique wild tea genetic stock of North Vietnam.

Tea seeds from wild growing tea trees were collected from various ethnic minority communities in the mountainous areas of of Yen Bai, Ha Giang in North Vietnam and were then planted in a high mountain Lam Dong tea estate. The resultant tea plants which have grown from the wild seeds, have now matured and were hand picked to produce this unique new tea, processed by Taiwanese tea experts with Taiwanese machinery in the Taiwanese black tea style to create a unique new tea.

The tea has a smooth taste with no bitterness or astringency, with notes of berries and malt.

Tasting Notes:
- Smooth texture
- Notes of berries and malt
- No bitterness or astringency

Harvest: Spring, May 2018
Tea Varietal: Grown from seeds collected from indigenous wild North Vietnamese trees
Origin: Phuc Tho, Lam Ha, Lam Dong Province, Vietnam
Altitude: 1,000m
Sourced: Direct from the producer

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 2-3 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

93
901 tasting notes

Okay, I guess I’m back on Steepster for now. It seems like I never get time to post any reviews anymore. I’m reaching into the backlog with this one, as this was a tea I finished sometime back around November. I enjoyed this tea greatly, more so than the previous reviewer.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 5 seconds. This infusion was chased by 19 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, 7 minutes, 10 minutes, 15 minutes, and 20 minutes.

Prior to the rinse, the dry tea leaves produced aromas of baked bread, malt, chocolate, and butter as well as a subtle sweet potato scent. After the rinse, I detected new aromas of roasted almond and spearmint that were coupled with a greatly amplified chocolate aroma and a subtle black raspberry scent. The first infusion brought out a roasted peanut scent. In the mouth, the tea liquor presented notes of baked bread, sweet potato, butter, cream, brown sugar, roasted almond, and malt that were balanced by subtler impressions of chocolate, black raspberry, vanilla, and roasted peanut. The subsequent infusions coaxed out aromas of raisin, oats, brown sugar, vanilla, black cherry, and black currant as well as a somewhat stronger black raspberry aroma and a subtle pine presence. Stronger and more immediately notable impressions of chocolate, vanilla, and black raspberry appeared in the mouth alongside mineral, oat, blackberry, black cherry, gooseberry, black currant, spearmint, and pine notes. I also picked up hints of fig, earth, blueberry, raisin, and honey. As the tea faded, the liquor amplified the raisin and earth notes, though impressions of minerals, baked bread, pine, malt, cream, and butter remained strong. Underlying hints of spearmint, roasted almond, vanilla, honey, black cherry, sweet potato, brown sugar, and chocolate continued to provide some depth, balance, and intrigue.

This was a very nice offering that came off as a refined hybrid of a Taiwanese Assam and a traditional Vietnamese black tea. I could see it pleasing fans of both types of tea. If you are looking for a new and experimental black tea, this would be one well worth trying.

Flavors: Almond, Baked Bread, Black Currant, Blackberry, Blueberry, Brown Sugar, Butter, Cherry, Chocolate, Cream, Earth, Fig, Fruity, Honey, Malt, Mineral, Oats, Peanut, Pine, Raisins, Raspberry, Spearmint, Sweet Potatoes, Vanilla

Preparation
6 g 4 OZ / 118 ML
derk

Glad to see your impression of this tea!

Martin Bednář

It osunds like a nice tea :) In wishlist, because of your review.

eastkyteaguy

Derk, thank you. I keep trying to get on here and write more, but my work schedule, health concerns, and consistent difficulty logging in to my account due to 503 errors make it almost impossible for me to do on many days. I also do not have internet access and no longer have cell service at home (which I’m trying to remedy today).

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75
652 tasting notes

Daily drinker that seems impossible to screw up. This tea is thick and so soft. It glides across the tongue smoothly. Sweet and round. Aromas and tastes of cocoa and vanilla (smells like powdered brownie mix), a slight brown toast sharpness, a soft undertone of black raspberry jam, and very light malt and wood, soft minerality. Tastes so much like a Taiwanese Assam, hm. It’s very twiggy — twiggy sweetness. Doesn’t seem very caffeinating.

After running through a 25g bag, I was never left with a strong impression. A rating of 75 seems appropriate for my likes but I can see some people really enjoying this tea.

Brewed western 3tsp to 8oz, water off boiling, 2-3 steeps. Last a good while gongfu, too.

Flavors: Brown Sugar, Brown Toast, Cocoa, Jam, Malt, Mineral, Nectar, Raspberry, Round , Smooth, Vanilla, Wood

Preparation
205 °F / 96 °C 3 min, 0 sec 3 tsp 8 OZ / 236 ML
eastkyteaguy

I’m just trying this tea now and was wondering if you had tried it gongfu. I’m three steeps in, and something truly strange is happening with this tea. The menthol and berry notes one would get out of a Taiwanese Yu Chi Assam or Wild Mountain Black are popping right now, and the aftertaste just keeps getting stronger. It’s like a big hit of fruit and mint on the front end followed by tons of malt, brown sugar, butter, vanilla, chocolate, roasted nuts, and sweet potato. It’s bizarre, but I can’t say it’s unpleasant. Did you ever get anything like that? Maybe it’s just the way I’m brewing it.

derk

I did have 2 gongfu sessions which were remarkably similar to western steepings.

The tea was cooling in general but I didn’t get any upfront menthol, nor berry.

Because of your comment, I opened my packet of What-Cha’s Yu Chi Assam yesterday for comparison. What you got out of that tea is waaay different than what I did.

If anything, this tea reminds me most of Whispering Pines Premium Taiwanese Assam but lacking oomph. I do look forward to your review :)

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