Tua Chua is not only a land known for its unique cultural festivals, distinctive cuisine, and bustling markets but also famous for its Shan Tuyet tea. The Hmong people in Tua Chua call the Shan Tuyet tree the "immortal tree," as even the oldest village elders cannot determine when these ancient tea trees first appeared. Vietnam Association for Conservation of Nature and Environment recognized a cluster of 100 ancient Shan Tuyet tea trees in Sin Chai and Hau Chua villages (in Tua Chua district) as Vietnam heritage trees under Decision No. 233/QD-HMTg dated September 21, 2022.  

 

Figure 01. Plaque installation for Tua Chua Shan Tuyet tea as a Vietnam Heritage Tree  

In addition to the ancient Shan Tuyet trees, from 1990 to 2015, local residents in Tua Chua district planted over 300 hectares of new Shan Tuyet trees in Sinh Phinh, Ta Sin Thang, Ta Phin, and Sin Chai communes.  

Thanks to its unique quality, Tua Chua Shan Tuyet tea is highly favored by consumers. It was recognized by Vietnam Farmers' Union as an outstanding agricultural product in 2014 and by the People's Committee of Dien Bien province as a exemplary provincial-level rural industrial product in 2023.  

Tua Chua Shan Tuyet tea includes two product types: Shan Tuyet tea and raw Shan Pu-erh tea. Both products are finished teas processed from the buds and 2-3 young leaves of the Shan Tuyet tea variety.  

Tua Chua Shan Tuyet tea features tightly rolled, firm leaves; a clear, yellowish-green liquor with a smooth texture; a light, natural tea aroma; and a mild, pleasant astringency with a strong aftertaste. Tannin content ranges from 36.75% to 41.94%, while soluble matter content ranges from 45.68% to 56.34%.  

 

Figure 02. Sample of Tua Chua Shan Tuyet tea  

Tua Chua raw Shan Pu-erh tea has a dark brown, thick liquor with a light aroma, fresh leafy notes, a hint of citrus peel, and a subtle woody fragrance. Tannin content ranges from 29.55% to 36.75%, and soluble matter content ranges from 45.33% to 51.94%.  

 

Figure 03. Sample of compressed raw Shan Pu-erh tea cake  

The distinctiveness and reputation of Tua Chua Shan Tuyet tea stem from its natural geographical conditions and local farming practices.  

The quality of the finished tea is determined by the quality of the tea buds and processing techniques. The quality of the tea buds depends on cultivation methods, the ecological environment, and the maturity of the buds.  

The Tua Chua Shan Tuyet tea production area is distributed/planted on mountainous terrain over 800 meters above sea level, with slopes gradually descending southward, interspersed with forest and miscellaneous trees. These factors contribute to the region's soil having moderate to high organic matter content in the top layer, enhancing moisture retention and allowing tea roots to penetrate deeply and absorb nutrients from the soil.  

The primary slope direction of the Shan Tuyet tea growing area in Tua Chua faces south, combined with the high altitude, which helps form and accumulate higher tannin and soluble matter content in the tea buds compared to north-facing slopes.  

Regarding soil composition, the total phosphorus content in Tua Chua's tea-growing soil is high. Phosphorus stimulates root development, helping tea plants absorb water and nutrients (including trace elements essential for phenol synthesis—the precursor to tannin), indirectly supporting tannin production. Due to the high total phosphorus content, Tua Chua Shan Tuyet tea has high tannin levels. Additionally, nitrogen in the soil plays a crucial role in influencing the quality of tea buds. Nitrogen is the primary material for synthesizing amino acids, caffeine, proteins, and chlorophyll in tea. However, excess nitrogen can inhibit enzymes, reducing tannin and soluble matter content. The tea-growing soil in Tua Chua has moderate nitrogen levels, avoiding excess nitrogen. This has a positive impact on the synthesis of tannin content and soluble substances in tea.  

Medium and trace elements such as Magnesium (Mg), Zinc (Zn), and Copper (Cu), though required in small amounts, play an extremely important role in the growth and development of tea plants. When tea plants lack Magnesium, the photosynthesis process is affected, reducing the ability to synthesize carbohydrates. This leads to a shortage of raw materials necessary for metabolic processes, thereby decreasing the total soluble content in tea buds and affecting flavor. Similarly, deficiencies in Zinc and Copper hinder material metabolism and the synthesis of polyphenol compounds, reducing tannin content. Therefore, providing adequate and balanced amounts of these medium and trace elements is essential to ensure healthy tea plant growth and maintain normal biochemical processes. The levels of medium and trace elements in the soil of Shan Tuyet tea plantations in Tua Chua are optimal, contributing to the maximization of tannin and soluble substance content in the raw tea buds.  

In addition to the influence of natural geographical conditions, the unique characteristics and quality of Tua Chua Shan Tuyet tea are also shaped by cultivation and processing techniques. The practice of using only organic fertilizers, avoiding chemical fertilizers and pesticides, ensures that the raw tea buds of Tua Chua Shan Tuyet tea are clean and safe, resulting in a clear, green-yellow, and viscous tea liquor.  

The manual tea-picking technique (by hand), selecting only buds with one bud and two to three young leaves, ensures the quality of the raw Shan Tuyet tea buds from Tua Chua. Processors of Shan Tuyet tea in the geographical area are meticulous in the processing stages, particularly in adjusting temperature and timing for each step.  

The packaging of Tua Chua Shan Tuyet tea products takes place within the geographical area to ensure the product consistently maintains its unique quality and traceability.  

The combination of natural geographical conditions, cultivation, and processing techniques in the area has made Tua Chua Shan Tuyet tea a renowned product.  

Geographical area: Sinh Phinh commune, Ta Sin Thang commune, Ta Phin commune, and Sin Chai commune in Tua Chua district, Dien Bien province (specifically, Sinh Phinh commune and Sin Chai commune in Dien Bien province as of July 1, 2025), as detailed in the geographical area map approved by the People's Committee of Dien Bien province. 

  

Source: Bảo hộ chỉ dẫn địa lý “Tủa Chùa” cho sản phẩm chè xanh Shan tuyết và chè phổ nhĩ sống Shan tuyết   

Translator: Nguyễn Hải Phong