Description

Tai Con Linh Jungle Wild Green Tea from Northern Vietnam

Tai Con Linh Jungle Green is a wild green tea from the eponymous mountain range in Vietnam’s northernmost province of Ha Giang. The region bordering Yunnan in the north is part of the “evolutionary cradle of the tea tree”. This means that original, tree-type varieties of Camellia Sinensis have been native here since ancient times. And like in Yunnan, picking tea leaves from wild tea trees is an ages-old tradition among local indigenous people. However, while tea cultivation in Yunnan has reached a high degree of industrialization due to the worldwide popularity of local black teas (Dian Hong Cha) and the famous Pu Erh tea, time seems to have stood still in Ha Giang, Northern Vietnam. For example, the tea trees here still predominantly grow from seeds and in their natural, highly biodiverse forest environment .

And exactly such a wild green tea is our Tai Con Linh Jungle Green. Picking is done every year in spring by members of local mountain tribes. Minimum factors of their livelihood are the inaccessibility of the subtropical forest and the height of the tea trees. That is, picking always comes with a tough hiking effort. Also, the up to 20 meters hight trees need to be climbed for picking. Here, too, the best qualities yields the young spring. As this is the time when the active ingredients accumulated during winter shoot into the newly sprouting young buds. The natural growth in a biodiverse environment and the excellent picking standard guarantee an above-average content of active ingredients.

Processing, Taste and Appearance

The processing of Tai Con Linh Jungle Wild Green Tea principally follows the model of green tea processing. At this, a special feature is the usually long way from picking to the tea factory. Accordingly, some initial oxidation takes place before the leaves undergo heating for stopping enzymatic oxidation processes. That extended withering phase has quite significant effects on taste of the tea. Another special feature is the relatively high share of stems due to the picking conditions. These might also be responsible for some visible irregularities in the picking standard.

The bright, light yellow cup exudes a highly complex fragrance that seems to reflect the entire fauna of the subtropical rainforest. The fresh, tart spring flavor of the finished infusion, reminiscent of spinach and various other garden vegetables, is just as complex.

In this case, the high content of active ingredients also means a high share of bitters. One the one side, this causes a certain preparation sensibilty of the wild green tea comparable to that of large-leaf Yunnan green teas. For the same reason, however, the wild green tea will produce an unparalleled range of tasty infusions with focused preparation. And is the first choice of those valuing a green tea for its healthy features in the first place!

Preparation

Because of its particularly high content of tannins, the tea is extremely preparation-sensitive. This means that too high infusion temperatures and long infusion periods will produce both a bitter taste as well as a not inconsiderable degree of astringency. A good preparation approach is therefore the one that would also be used for sensitive Japanese green teas. Accordingly, an infusion temperature of no more than 70°C and a steeping time of no more than 1 minute are recommendable for an enjoyable first infusion. For subsequent infusions, gradually increase at first the infusion temperature, and later also the steeping time.

PLEASE NOTE! Tai Con Linh Jungle Wild Green Tea is not to be confused with Ancient Snow Shan Green Tea, which comes from the same region. The latter is obtained from the “Tuyet Shan” tea tree, which is only found here. Tai Con Linh Jungle Green, on the other hand, is based on an Assamica variety typical of Yunnan. Both teas have tastes that could hardly be more different…