Vietnamese ancient white tea buds Suoi Giang has long been ranked “top of the table” of all kinds of tea.
Vietnamese ancient white tea buds – “Lord” of teas.
Vietnamese ancient white tea buds come from the pure white cilia on the tea buds. Also, because of the utterly white snow tea buds, it is called Bach Tra.
Vietnamese ancient white tea buds are forest tea trees that grow on the peaks of Suoi Giang mountain, located at an altitude of over 1,371 meters above sea level—ethnic people collect them by traditional manual methods. Shan white tea is made from springtime sprouts from certified organic tea regions. At the same time, it is processed on a line that meets the standards of food hygiene and safety HACCP (FAO).
Traditional Bach Tra is processed very simply, just picking the top bud of the mature bud, then drying on bamboo slats and drying in the sun until the finished product. This is the optimal processing method for many people to retain what nature offers. However, for Bach Tra to have the intense aroma of forest flowers, the incredible scent of dry grass, and the sweet scent of honey with a faint smell of rotten wood like Bach Tra Shan is an art.
“There are a lot of lignans in tea, and each of them will transform itself during processing. The number of incense components will also increase in quantity and quality during withering. To “wake up” the fragrance, the artisans, in addition to long-term experience, must also have academic knowledge in tea processing.”
When brewed, the tea colour is naturally clear, usually yellowish white or bee-coloured (due to the influence of the tea maker or brewing method), but the primary colour is still white. If you look closely, you can see tiny cilia in the water.
The tea is fragrant with the smell of early grass, and the feeling is sweet, calm, and dull. The tea has a bitter taste, not bitter at all. Drinking the 3rd water feels sticky in the neck, then gradually sweeter.
No one knows exactly when the tea tree came, took root, matured and became an ancient tree on the high slopes of Suoi Giang mountain, covered with fog all year round, and there are many ancient tea trees several hundred years old to thousands of years old. Suitable for processing by this method. The tea buds here are very stout and full of vitality; the surface is covered with bright silver hair that fully achieves the most precious qualities of White Tea. This is a valuable resource that nature has bestowed on Vietnam.
White tea is harvested in early spring, after the Lunar New Year. On rainy days or when there is frost on the land, picking tea is not allowed, so the time of year to harvest becomes very short, which makes it rare.