The hundreds of years old tea fields in Suoi Giang are the key highlights in the strategy of developing green tourism services, the identity of Van Chan district. Located in the North of Van Chan district, Yen Bai province, Suoi Giang commune is favored by nature in terms of land, cool climate of the high mountains over 1,000m above sea level to grow crops of economic value. high, it’s Shan Tuyet tea. 98% of the commune’s population is H’mong and for hundreds of years, the people have known how to grow tea. The ancient tea tree in Suoi Giang can be from 2 to 5m high, with a canopy of 2-4m wide. The tea buds are big, the shrimp has white snow, the whiter, the higher the content of micronutrients in the tea. Shan Tuyet Suoi Giang tea has long been famous at home and abroad due to its very high product quality with aroma, rich taste and rich nutrition. Currently, the commune has over 674 hectares of tea, including 193 hectares of ancient tea. “70% of households in the commune grow tea,” said Mr. Giang A Dang, Secretary of the Party Committee of Suoi Giang commune. The Secretary of the Commune Party Committee also has 3 hectares of ancient tea. The purchase price of fresh bud tea in Suoi Giang commune reached an average of 20,000 VND/kg; The production value brought to tea growers is about 20 billion VND/year. Tea is the main source of income for agricultural households in the area – said Vice Chairman of the Commune People’s Committee Mua A Giang. The price of the product depends on the type, ranging from 150,000 to 650,000 VND/kg, the delicious kind is about 3 million VND/kg – said Ms. Lam Thi Kim Thoa, Director of Suoi Giang Tea Cooperative. “The most precious tea must be made from hundreds of years old tea tree buds on high mountain peaks, covered with clouds and dew all year round, imbued with the quintessence of earth and sky. It is a high-class tea, cherished as a precious medicine, just for a gift, it can be up to 50 million VND / kg”, said Mr. Dang Thai Son – who has a deep understanding of Suoi Giang tea. Or that, now hundreds of years old ancient tea gardens, rough trunks, white mold are not only a place to provide clean raw materials for processing high-class Shan Tuyet Suoi Giang tea products, but also a tourist destination. tourist attractions. “Having to visit the garden, see firsthand the hundred-year-old tea trees, the tree stump is bigger than an adult thigh; Being able to climb the tree to pick fresh tea buds, one shrimp and two leaves, to taste the acrid taste and then enjoy the sweet aftertaste of the tea, there’s nothing more exciting than that” – Ms. Kan shared. Comrade Mai Mong Tuan – Secretary of the Van Chan District Party Committee said, the Resolution of the Party Congress of Van Chan district, term 2021 – 2026 defines: “Promoting the development of green tourism services, identity, bringing tourism to life Tourism has become an important economic sector of the district. Suoi Giang is on the list of places to develop green tourism services with local identity. In this direction, the district’s goal is to focus on protecting and developing safe, sustainable Shan Tuyet tea, organic farming; raise the value of products and develop the brand name and trademark of Suoi Giang tea in order to help growers, enterprises and cooperatives in producing, processing and trading tea to get rich from tea trees; to associate the protection and development of tea areas with the development of community eco-tourism. Mr. Dang Duy Hien – Chairman of Van Chan District People’s Committee affirmed that following the above orientation, the district will protect the integrity of Suoi Giang ancient tea area to serve the province’s eco-tourism projects. In addition, the locality organizes propaganda, training and technical transfer instructions for tea growers to understand the basic techniques to affect tea plants, help protect tea plants, increase yield and quality. and ensure the growth and development of the old tea area as well as the newly planted tea area. From this orientation and solution of the party committee, local government, Suoi Giang tea and other services that “follow” the reputation of Suoi Giang tea are facing many favorable opportunities for development in the coming time. Now, going to Suoi Giang, visitors can enjoy high-class dining and accommodation services right in the middle of ancient tea fields. Recently, a business has boldly invested tens of billions of dong to build Suoi Giang Cultural Space. From this cultural space, visitors can see the roofs of the Mong people hidden among the mountains and clouds; enjoy a quiet resting space amidst the vast green tea plantations; enjoy the national specialties, including new dishes such as grilled meat rolls, young tea leaves eaten raw with herbs; enjoy tea through a very sophisticated brewing process performed by artisans who have undergone training in the art of tea making. Secretary of the District Party Committee Mai Mong Tuan added that in the coming time, the district will focus on trademark protection, promotion and management of Suoi Giang tea brand in domestic and foreign markets; diversifying forms of business, promotion and advertising of local products. At the same time, encourage people to effectively and sustainably exploit tourism potentials; improve product quality, promote activities, develop green tourism services and identity. On the side of the people, especially the Mong ethnic people – the owner of Shan Tuyet Suoi Giang tea, they are trying to preserve the ancient tea trees in order to turn the tea fields into an indispensable destination in the tour. invest in repairing houses, preserving national cultural identity to develop community-based tourism in association with agricultural production development, creating sustainable livelihoods./.

The rustic love of the village (An Thuyen’s poem) The hotter it is, the more windy it is in Laos, the more Nghe people use Bang and Vang tea. Green tea in Nghe An is no longer a daily drink, but has long been a part of “ village soul”, “art soul” “. The proof is in many works of poetry, literature and music. Surely my darling, you’ve heard the song “ Song of you and me ” by musician, Major General An Thuyen. … The rustic love in the countryside Summer noon calls each other with green tea (Song of you and I, An Thuyen) Also, I must be “ lying in bed ” song “ Who is not in Nghe An? ” by musician Pham Tuyen, on the background of the melody of wallet, mam? “ Ai, Xu Nghe coffee, the more salty it is, the more crispy it is / Xu Nghe green tea, the more acrid, the better it is”. Because I love this song, I love you, come with you.” around Nghe “. His childhood grew up with hardships. The years were inconceivable. There is no food to eat,” luxury “Only a grain of rice can be carried on the back of a potato. Sweet potatoes in Nghe An are grown on sandy soil, so they are friable, in Nghe An it is called “ Pheuuuuuuuuuu “. Years of hunger and thirst, there are potatoes” Hong Quang , round tubers, when boiled, the filling breaks, firm. You know, Nghe people eat potatoes instead of rice, eat potatoes with salted tomato and drink “ Noodle soup t”. If not, can’t swallow. The Nghe people drink the most dense green tea in the country, called “ toothpick tea , drop the toothpick in without tilting. There is no kind of drunkenness from alcohol, beer…as tired as drunkenness with green tea, if before drinking, no “ lining “before a few potatoes. He fell in love with poet Tran Manh Hao, a poet from Nam Dinh, but left Nghe for two masterpieces. Thousand Roars Wind ” and “ Blue river “. I also like, the poet of Nghe origin, Hoang Tran Cuong with the epic “ Sediment “including chapter” Central “. I love poets” Fire doesn’t need a costume “, Doan Xuan Hoa with the poem “ A piece of Central “. Reading, I will imagine the hardships of Nghe people, including you. That’s where: “ I walk along the path where the wind blows across my back / Half of me is red and bronze / Half of my body is green and the wind is in the ocean / Half of the sandy road sends fire to the sky / Half of the forest road is caught in the midday sun / Half stream The river is full of thunder and the sea / Half a river is full of rain and forest in the west , (A piece of Central Vietnam, poem by Doan Xuan Hoa). That’s where: “… Father’s face is dark and floating More waves fall on the forehead The sun shines on the back of a worn mother’s shirt Burning wild chili fills the fire cone My hair is all over the door It also has a strong smell of the countryside.” Thanh Chuong tea island (Nghe An), a scenic spot in Nghe An Perhaps thanks to drinking green tea, eating a lot of chili… that Central people in general and Nghe people in particular have strong health, overcome the harsh nature, especially in the summer with the generous and wide Lao wind. quantity. I will ask you, where is green tea grown? Dear children, you can plant in the garden of each family, on the hill, on the hill… Grow for self-sufficiency, or grow for sale, with more money to buy fish, buy shrimp, buy more books for the children. Green tea is also the image of the mother of Nghe An. Among the areas where green tea is grown and green tea has become a trademark, perhaps the most famous are Gay tea, Anh Son, Nghe An. I can look it up on my smartphone, locate it. From National Highway 7, turn to Linh Son land, bumpy on the paved road, is the road to Cao Son commune, where there are hills with smooth green color of tea. Gay tea has become a specialty of Nghe. But in order to take root and sprout, giving life a rich sweet taste, this country’s tea tree has gone through many ups and downs. The seniors here also don’t remember when the tea tree stood on Cao Son land, only know that there are still many tea gardens that are up to 40-50 years old. Xu Nghe green tea, the more acrid, the better Making tea is hard, so the people of Cao Son have a saying: “ Please don’t marry a gay man / Dinner is two meals a night, not a day meal “. Perhaps that is why the tea here has a very different and different taste. The taste of algae, the drops of sweat rolling on the snow, the skin of the girl in Cao Son is different. You know, green tea in addition to refreshment, has long been affirmed, not only helps to cure diseases. Green tea leaves contain many components that have the effect of enhancing resistance, helping the body become more supple and healthy. And, you know, green tea is a good herb for the skin not inferior to cosmetics; It’s also good for gynecologists. Surely I will be curious, because I love you. Nothing, helping a woman create an attraction to a man other than physical beauty and soul. “ First shape, second skin, third face “, there you are. I will love you, infatuated beyond imagination, in addition to the concept thanks to your skin, there is the scent of green tea from home and the night dew. Che Bang is green tea from Nghe An, of course it’s a bit different from calling “ Bang tea “That’s from the people in the North. Little, little, baby. Ha Tinh, June 2, 2021 New Year’s Day

Tea cup of spring crop 2021 from Lang Sang raw material area, Hang Dong commune, Bac Yen district, Son La When tea is bred, propagated, brought to the midlands and plains, planted where families, or planned into regions, forming an industrial tea, mass production, still retains its inherent value. , resonating the special connection factor between people. It seems that among many nutritious drinks, tea has the most special connection when the culture, people, and regions are reflected in tea. H’mong girl and tea cake in the heritage tea area Giang Pang, Sung Do, Yen Bai In Vietnam, whenever it comes to drinking tea, it is easy to think of drinking water that must be green, with a strong acrid taste, after being sweet, and drinking at the wrong time, easily leads to dizzying and dizzying because of drunkenness. That’s the old habit of drinking tea. A drink rich in vitamins and minerals like tea, but only because the brewing method is too long, too thick, making the bitterness of the tea overwhelm, eliminating the potential attractive flavors in tea (especially green tea). ) such as new nuggets, dried leaves, chlorophyll, sunshine… The ancient Shan tea trees in the Giang Pang tea area during the spring tea season The technique of making Vietnamese tea in the past was also simple, most of them only produced green tea, some production lines made black tea like Cau Dat tea factory from the 1930s, later there were Phu Tho, then Moc Chau… Later, new techniques were received by Vietnamese tea makers, improved their skills, and now it can be affirmed that the Vietnamese tea industry is not inferior to the world. Yeast-killing teas such as green tea, fermented tea such as white tea, red tea, yellow tea, black tea, pressed cake, etc. are all masterfully made by Vietnamese tea makers. Vietnam is the country that owns the largest ancient Shan tea material area in the world, with more than 20,000 hectares In the past, only middle-aged and elderly people had the pleasure of drinking tea, now, tea has even young fans. Vietnamese tea, gradually getting rid of prejudices and habits like drinking old-fashioned tea with toothpicks, tea users now know how to choose their favorite tea lines that are suitable for health. Elderly people can start a new day with a pot of green tea, raw tea (squeezing cake), or white tea to regain their spirit and comfort their mind. Women and children can choose a type of fermented tea such as red tea, oriental beauty, white tea rattan, ripe tea (squeezed cake) for daily use. If you like to drink tea with acrid, after-sweet taste, new nuggets flavor, green tea is the ideal choice, because tea immediately after picking, kills yeast immediately by boiling, or stir-frying, causing enzymes in the tea. Inactivated, stopped working, browning in tea leaves is minimally controlled, so tea leaves when finished, still give a fresh green color, the amount of catechins accounts for 30-40% in fresh tea leaves. are kept intact, helping to preserve the original flavor of the tea. One shrimp two-leaf tea bud, where the highest content of polyphenols is found in tea leaves Some tea products are fermented but are pressed cake (raw tea) in Ta Xua, Sung Do areas in the latest tea crop, due to tight cake pressing, tea has no conditions to be exposed to air, fermented very slowly, still kept Fresh green, acrid substance, deep aftertaste, with a slight flavor of nuggets, has a very interesting taste (fat in tea). Of course, this is a fermented tea line, so over the years, the green color of the tea will gradually brown. The more this line of tea is left over time, the more special the transformation of the inner substance in the tea becomes. Previously, only Yunnan could produce this pressed tea with the name Pu Er, now Vietnam has confidently made pressed cake tea, with outstanding quality and class, because of its long-standing tea areas. year, rare and extremely clean, safety and hygiene guaranteed. If you are a lover of discovering other hidden attractions in tea, choose fermented tea. Fermented tea, ie when finished picking, is cooled by nature or blown for a few hours, even days, weeks… to help wither the tea leaves. This process causes the activities of the enzymes polyphenol oxidase and peroxidase to break down the cell walls, exposing the polyphenols to air, this is called oxidation, which causes the tea leaves to brown. Over time, depending on the material area, soil, climate where the tea tree lives, the tea’s quality when oxidized has changes that even the tea makers themselves cannot foresee. This is one of the interesting elements that tea connoisseurs look forward to in aged fermented tea products. Fermented tea, pressed cake, using one shrimp ingredient in Sung Do tea area The process of letting tea oxidize, creates sweetness thanks to the carbohydrates available in tea, thanks to photosynthesis in the form of starch and sugar. Oxidized tea also produces floral aromas (thanks to geraniol and phenylacetaldehyde compounds), fresh fruity aromas (thanks to active ingredients nerolidol, benzaldehyde, methyl salicylate and phenyl ethanol), other substances such as trans-2-hexenal, n-hexanal, cis-3-hexenol and b-ionone help the tea retain its rich aftertaste. Depending on the type of tea, depending on the raw material area will bring different attractive properties. For example, tea fermented in Ta Xua and Son La areas will give off the scent of ripe plums and lemon peel. Fermented tea in Hoang Su Phi region, sweet honey flavor, orchid flavor will be outstanding highlights. Fermented tea of ​​Sung Do or Tua Chua has a rich aftertaste, suitable for the style of people who have been used to Vietnamese tea for a long time because of its strong acrid, deep, long aftertaste… Raw material is a Shan tea shrimp, which is considered the “green gold” of the Northwest mountains Tea and drinks can be used at any time of the day, any season of the year. During the COVID epidemic season, using tea is also a way to protect health, because in tea up to 28 mineral elements were found, much higher than other plants, in which prominent substances: fluorine, manganese , arsenic, nickel, selenium, iodine, aluminum and potassium… Another factor to consider when choosing tea products to use is to know the origin, raw material area, manufacturer, and traceability of the tea. Do not use tea for belief, nor buy tea by ear, at market inflated prices. Tea is the second most popular drink in the world, just after water, so the revenue from tea is also an ideal number, thereby generating unsatisfactory and poor quality tea products, especially those that are pesticide residues, high levels of plant protection drugs, for the purpose of making quick profits, but forgetting about the quality of tea. That’s why for the World Tea Day 2021, initiated by the Food and Agriculture Organization of the United Nations (FAO), the theme was chosen: “Tea – Resilient, Sustainable, Healthy, from the raw material area to the destination. teacup”. The Vietnamese tea-loving community also actively responded to World Tea Day, urging everyone to stay at home to drink tea to prevent COVID-19 with the slogan: “For the health of my beloved family”.

Located on the edge of the city. Tuyen Quang, about half an hour’s drive from the city center, Su Anh cooperative is now replicating the tea variety originating from Taiwan, which is used to make oolong tea. This is a tea variety with high quality, mild aroma, and suitable for the province’s soil. According to Mr. Nguyen Cong Su, owner of the cooperative, the finished oolong tea has been deodorized. This is not suitable for the majority of Vietnamese consumers, who are familiar with the acrid taste of famous brands such as Tan Cuong and Thai Nguyen tea. To bring a high-end product closer to users, Su Anh cooperative has imported all tea varieties, which are used to produce oolong tea. However, in the processing stage, Mr. Su’s cooperative kept the same method as that of traditional tea so as not to lose the tannin – the factor that causes the characteristic acrid taste. The entire tea production process is invested with modern equipment by Su Anh cooperative. In particular, this machine to kill yeast and flavor tea was purchased by the cooperative for about 100 million VND. The use of the machine is to keep the yeast killing process at a stable temperature, avoiding the phenomenon of over or under fire compared to traditional wood burning. Besides technology, input factors are also particularly interested in Su Anh cooperative. According to Mr. Su, before harvesting, he often tells workers to wait for a few days of strong sunlight to prevent the tea from being pale. After being picked, tea must be brought to the factory within a few hours, so that the tea leaves are not crushed or crushed. Ngoc Thuy tea products of the cooperative are completely hand-picked, following the “one shrimp two leaves” standard. This is the top, freshest and youngest part of the tea plant. To ensure quality, Su Anh cooperative has opened many workshops, close to the raw material area, to ensure the processing progress. Compared to oolong tea originating from China, Ngoc Thuy tea of ​​Su Anh cooperative is more accessible in price. In particular, the tea still retains the characteristic acrid taste according to the taste of Vietnamese people. The product has achieved 4-star OCOP certificate of Tuyen Quang province.

Farmers in Ban Xen commune collect Tuyet San tea. In April, the weather is warm, poinsettias are still red on the stone fence around the green tea hills, as if they are “incubating the aroma” of heaven and earth to turn on fresh buds. We went to Ban Xen commune, sharing the joy of a bountiful spring tea crop with tea growers at the gateway of the “steel land” of Muong Khuong (Lao Cai). Crossing the winding slope from Ban Lau town to the beginning of Ban Xen commune, through the graceful greeting gate like a Nung girl’s hand beckoning, opening in front of her eyes is the green bowl of tea tenderly caressing the buds of the spring crop. summer. Tea trees have existed for decades in Bao Thang, Muong Khuong, Bac Ha, but only in Ban Xen there are nearly 700 hectares, pure and delicious Tuyet San tea is “top of the table” in the Northwest, because of its beautiful water color and fragrance. , sweet. The concentrated, high-quality tea area in Ban Xen is the living result of the Tea Planting Program of Lao Cai province over the past decades. Talking with us, Mr. Do Quy Van, this year at the age of 67, former Secretary of the Party Committee of Ban Xen commune and also a “witness” who has attached his whole life to the tea tree here shared: “It’s not easy to have it. is the largest pure tea area of ​​San Tuyet in the province as it is now. It is the result of the people in my hometown who have been “communicating with suffering” for decades now. Walking on the green tea hills, attracting the eyes, Mr. Van recalled: Around 1986, the Ban Xen people from the lowlands of Thai Binh, Hai Phong, and Ha Nam along with the indigenous peoples had ” march up the hill” put tea (seeded) to the test in this land. “She” of Tuyet San tea “drinks the sun during the day, the night sucks the dew” from the high mountains of Muong’s steel land was lowered to Ban Xen more than 400 meters above sea level, it’s not easy. At that time, officials and people pushed improved carts to collect buffalo and horse manure uphill to Thinh Guai village, Na Pha to grow tea. The commune encouraged houses that could grow 0.5 ha or more to be exempted from community labor, not having to open roads in Din Chin and Ta Gia Khau at that time. Because it is a new tree, many people are still afraid, so they have to use “lever” to create a movement, in which cooperative officials, party members, and exemplary youth unions take the lead so that the people of the Nung and Dao ethnic groups can take the lead. , Teaching lessons to follow. The day I arrived, I was lucky to meet Mr. Vang A Lai, Giay ethnic group, this year over 62 years old but still very strong, his voice sounded like a battle drum. At that time, he was a rare party member, assigned to take charge of bringing tea plants to the Thinh Gua hill area, almost every day, he ate and slept on the hillside with the tea tree. Clinging to the people, sticking to the village, clinging to the tea gradually he brought the “her” of Tuyet San tea boldly rooted in the land of Thinh Guai, Na Pha, Suoi Thau … “There were times when it seemed like failure, then I was very sad, But I am still determined to overcome difficulties and do it because of the belief that one day Tuyet tea tree will take root deeply and sustainably, blossoming green buds and spreading fragrance in this land “- Mr. Lai said. The breakthrough must have been since 2001, when the State implemented Program 135 for extremely difficult areas and Lao Cai province identified tea as the “mainstream” in the crop structure of the agricultural sector. More specifically, Lao Cai province has a Tea Planting Program, with objectives and policies to support varieties, capital and techniques for tea farmers and tea purchasing, processing and consumption establishments. Chairman of Ban Xen Commune People’s Committee – Tran Van Tien said: “With the determination of all levels, branches and efforts of farmers, Ban Xen has turned this semi-mountainous land into the “capital” of Tuyet tea. San of Muong Khuong, with 689 hectares, of which 560 hectares are being harvested, with a total output of nearly 7,000 tons of fresh buds. With the right guidelines, clear policies and mechanisms, the lowlanders of Hai Phong, Ha Nam, and Thai Binh “stand shoulder to shoulder” with the Nung, Dao, and Giay indigenous peoples… here, “abandon corn and delete cassava.” “Low productivity, low economic efficiency, quickly degraded soil to grow tea. The upside-down hills stretching from Thinh Guai, Na Pha, Suoi Thau, Na Vai, and Sang Tao… covered with the new green color of Tuyet San tea instead of cassava and corn, growing more and more young. grease, contributing to stable income, creating jobs for many local workers. Only then will it become clear that “the will of the Party and the people’s will” will come to fruition when it is linked and created as a driving force and a strength in every daily work, from cadres to people, especially in the process of eradication. hunger, reduce poverty, rise to riches in difficult lands. In Ban Xen, there is a popular saying, people call tea tree “don’t worry about rescue”, because it only has a high or low price, but it doesn’t rot, dumped like bananas and pineapples when the output is “clogged”. The Ban Xen area is often hit by hail and whirlwinds, but Tuyet San tea does not break branches or crush leaves like other trees, just bravely weaves branches and buds like the temperament of Ban Xen people. Talking about the “tea king” in Ban Xen, no one can pass Mr. Vang Din Lin, in Flat Tao village. Mr. Vang Din Lin’s family takes care of fertilizing according to the technical process of making clean tea, using only organic fertilizers, not using chemical fertilizers, so the soil is fertile, the tea tree has big buds and high yield. With nearly two hectares of tea, each year Mr. Lin and his wife earn hundreds of millions of dong. Thanks to tea, 675 out of 933 Ban Sen households have jobs and stable income sources, more millionaires, and good farmer households, such as Nong Van Truong, Nong Van Sen, Nguyen Trung Huy… Every year The commune added dozens of households out of poverty, the whole commune now has less than 4% of multidimensionally poor households. Thanks to that, Ban Xen and Ban Lau reached the new rural finish line at the earliest in Muong Khuong district, since 2015. Gone are the days of spontaneous tea making, now Ban Xen people associate making clean tea into a commodity area, shaking hands with Thanh Binh and Phong Hai tea companies to make a chain of tea products, binding each other for mutual benefit. general economic benefits. Chairman of Ban Xen commune Tran Van Tien excitedly added that Thien Phu Company is urgently completing the construction and installation of a production line for a tea processing factory located in Lung Vai commune, right next to Ban Sen tea area. The unit is committed to product consumption, instructing farmers on techniques, care, and pest control to produce safe and qualified organic tea products for export to European markets. Middle East, Taiwan (China)… The golden sun is like honey covering the tea hills that are straining the sap on each leaf, just waiting for the first rain of summer to pop up buds and buds for people and for life. At the end of Sang Tao village, Nong Van Min and his wife worked hard to prune the old branches, fertilize the tea fields with organic fertilizers to gather sap to raise young buds, waiting for the rain to come rushing in, for the spring tea generation. Satisfy the expectations of the fertiliser for a bountiful and warm tea crop.

Tea trees grow naturally or are widely grown by farmers in places with an average altitude of 800-1,000 m above sea level, with a cool climate all year round, with an average annual humidity of 85%. Products when processed are black, greenish, grayish silver; When brewed, the tea has a bright green color, a mild acrid taste, and a clear sweet aftertaste when drinking. Na Hang is characterized by a mountainous district of Tuyen Quang province, the terrain is strongly dissected with many craggy high mountains and many valleys. Shan Tuyet tea growing communes are located at high altitude, in which, Hong Thai commune has the highest point above 1,200 m, so the content of tannin and soluble substances in Shan Tuyet Na Hang tea is high. Due to its high altitude, Na Hang district has a cool climate all year round, with an average annual humidity of 85%, a large temperature range of day and night (from 10-15 degrees Celsius). This difference is one of the favorable conditions for Shan Tuyet tea plants to metabolize and accumulate nutrients to create their own flavor. People in Khau Trang village, Hong Thai commune (Na Hang) harvest Shan Tuyet tea. Photo: Tuyen Quang Provincial Investment Promotion Center tỉnh The characteristics of Shan Tuyet Na Hang tea are not only due to the impact of topographical altitude and climate, but also due to the specific soil characteristics and production methods in the locality. Specifically, Shan Tuyet tea varieties put into cultivation in the geographical area are tea plants selected by competent authorities from the top varieties. Soil grown in Na Hang district has lower content of macronutrients and intermediates than soil in Yen Son district, the same province of Tuyen Quang. The content of macronutrients and intermediates in tea soil is low partly because the climate is cool all year round, so the weathering process of the soil is slowed down and partly because people only use organic fertilizers, not chemical fertilizers. The low nutrient and medium content in the soil, the plants absorb less and this is one of the reasons for not increasing the ash content in Shan Tuyet Na Hang tea (the lower the ash, the better the tea). The geographical area for Shan Tuyet tea includes the communes: Sinh Long, Thuong Giap, Thuong Nong, Hong Thai, Khau Tinh, Son Phu in Na Hang district. A geographical indication is a sign that refers to a product originating in a particular region, locality, territory or country. It can be words, names, signs, symbols, images used to indicate that the product originates in a country, territory or locality that is characterized by quality, reputation. , the reputation or other characteristics of this good are due primarily to its geographical origin. Through a geographical indication, it is possible to identify a particular geographical area associated with the quality, reputation and unique characteristics of the product that are available only in that place. Geographical indication protection brings many benefits, from economic development, promoting products of a region to protecting the interests of consumers.