Lao Cai province has made great efforts to improve the value of local specialty products, one of which is Suoi Giang tea in the province’s Van Chan commune. With tea trees hundreds of years old, the H’mong people and businesses in Suoi Giang produce dozens of varieties of quality tea, including six recognised as four-star OCOP (One commune, One product) products.

In addition to developing Shan Tuyet tea areas and changing methods in harvesting and processing, local people are also working on how to make the most delicious and appealing tea beverages. Additionally, enhancing the value of ancient Shan Tuyet tea and building a tea culture is the main direction being taken in tourism development in Suoi Giang commune. The tangible value of ancient tea plantations has been multiplied and intangible value added, making Suoi Giang increasingly attractive among tourists from near and far./.

The ancient Shan Tuyet tea trees in Suoi Giang (Van Chan, Yen Bai) are large, with trunks so thick that it takes one or two people to encircle them, and are hundreds of years old. Photo: VNA

The green moss covering the trunks of Shan Tuyet tea trees is a distinctive feature of these ancient trees, which thrive in cool, humid climates year-round. Photo: VNA

With nimble hands, a H'mong woman selects the tender tea buds, each bud carrying not only the flavor of the mountains and forests but also the hopes for a stable life for the local people. Photo: VNA

Freshly harvested tea buds are immediately stored in bamboo baskets to ensure proper ventilation and prevent crushing before the roasting process. This is a crucial first step in preserving the characteristic white "snow" coating on the finished tea leaves. Photo: VNA

The machine-rolled tea leaves help the Shan Tuyet tea buds maintain their shape better. The veins on the rolling table release essential oils, creating the rich and distinctive flavor of this highland tea. Photo: VNA

Before machinery was introduced, the people of Suoi Giang processed Shan Tuyet tea using traditional manual rolling methods, a technique requiring skill and experience from the tea makers. Photo: VNA

Natural sun drying allows the tea leaves to dry slowly, preserving their original color and, most importantly, maintaining the delicate, snow-white downy hairs covering the tea buds – the most precious characteristic of Suoi Giang's specialty tea. Photo: VNA

Shan Tuyet tea displays its characteristic amber red color when poured into a teapot. This is the stage where the tea maker checks the dryness and aroma, preparing the tea for tasting. Photo: VNA

H’mong women head to the fields to harvest Shan Tuyet tea, beginning a familiar day of labor on the slopes of ancient tea trees. Photo: VNA