Vietnam 'Wild Seed Grown' Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Brown Sugar, Brown Toast, Cocoa, Jam, Malt, Mineral, Nectar, Raspberry, Round , Smooth, Vanilla, 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 8 oz / 236 ml

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  • “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.

1 Tasting Note

75
503 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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