Thai Nguyen
· Tan Cuong
Green
A century ago a man remembered as Doi Nam led farmers over the Tam Dao mountains to fetch tea seed and plant these hills with it. His oldest gardens are still standing and still picked.
Vietnam registered the Tan Cuong name in 2007, and this is now the country's flagship green tea, the one grown for Vietnamese people rather than for export.
The leaf twists tight and carries a silver dust. What marks it out is the turn. A sharp bitterness strikes first and then opens into a deep lingering sweetness, carried on a smell of toasted young rice.
- bittersweet
- toasted rice
- grassy
- Origin
- Tan Cuong, Thai Nguyen, Vietnam
- Water
- 82°C / 180°F
- Ratio
- 4 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
Vietnam flagship green; Vietnam GI (2007)
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~4.0g of tea
The session
4 infusions, about 2m 15s of total contact time.
- Steep 125sBitterness strikes the tongue clean.
- Steep 220sThe bitter turns, blooming sweet.
- Steep 335sToasted rice warms the sweetness.
- Steep 455sA deep sweetness lingers long.
Also sold as
Che Tan Cuong, Vietnamese Green, Thai Nguyen Green
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.