Shan Tuyet means “snow on the mountain”. This name comes from the layer of white downy hairs covering the tea buds — a mechanism the tea plant developed to keep itself warm amidst year-round frost at altitudes above 1,500 meters.
Unlike tea cultivated in rows in lower regions, Shan Tuyet trees grow scattered in the forest, standing taller than a person, with moss-covered trunks. Their roots penetrate deep through many layers of rock, resulting in a rich tea with a lingering sweet aftertaste.
Why only one season each year
At such high altitudes, the trees only sprout vigorously in spring, when days gradually warm up but nights remain cold. Harvesters climb each tree, hand-picking each bud — no machines, no mass cutting.
This is why the yield per batch is very small. When the season ends, the tea is gone, and the next year will bring a slightly different flavor.
Due to these unique characteristics, Shan Tuyet ancient tea is not just a beverage; it's a taste of the wild mountains, a testament to nature's resilience, and a legacy passed down through generations.
The tea leaves are not uniformly shaped, as they are hand-picked. The dried leaves retain their stems, unfurling into thick, clearly veined leaves when steeped.
The tea liquor is clear, not cloudy. A light astringency appears then quickly recedes, leaving a sweet sensation in the throat — what connoisseurs call 'Hui Gan' (returning sweetness).
Authentic ancient tea can be steeped many times. It still retains its flavor even after the sixth or seventh infusion; tea from lower regions typically becomes bland after the third infusion.
Embrace the ritual of brewing Shan Tuyet ancient tea, and discover a profound connection to nature, tradition, and the art of fine tea.