The Household of Mr. Phàng A Gàng – Preserving the Soul of Pà Cò Shan Tuyet Tea Amid the Clouds of Northwest Vietnam
Amid the layers of white clouds that blanket the high mountains of Pà Cò year-round, there is a Hmong man who quietly continues to preserve the traditional tea-making craft of his homeland every single day. He is Mr. Phàng A Gàng (born in 1973), a resident of Chà Đáy Village, Pà Cò Commune, Phú Thọ Province (formerly Mai Châu District, Hòa Bình Province).
While many traditional crafts have gradually faded over time, Mr. Gàng remains dedicated to the ancient Pà Cò Shan Tuyet Tea trees and the cast-iron pans heated by charcoal fires. For him, making tea is not merely a livelihood but also a responsibility to preserve his homeland’s precious tea varieties and the cultural values of the Hmong people living in the high mountains of Northwest Vietnam.
1. Preserving the Craft After the Company Ceased Operations
Since 2008, Mr. Phàng A Gàng has been involved in local tea production. By 2020, when the former tea purchasing and processing enterprise ceased operations, many people feared that the tea-making profession in Pà Cò would gradually be forgotten.
Instead of giving up, he decided to process tea manually at his own home. Without modern production lines or industrial machinery, everything is carried out using the experience he has accumulated through many years in the profession.
Each batch of tea is pan-fired in cast-iron pans heated by charcoal. The degree of roasting and aroma development are assessed entirely through the hands and senses of an experienced tea maker. This is also the method that generations of Hmong people in Pà Cò have followed for many years.
2. Chà Đáy – Home to 100–300-Year-Old Ancient Shan Tuyet Tea Trees
Mr. Gàng’s family is currently preserving and harvesting raw materials from ancient Pà Cò Shan Tuyet tea trees estimated to be between 100 and 300 years old in the Chà Đáy area.
These ancient tea trees grow scattered across mountain slopes at an elevation of approximately 1,200 meters above sea level. The trunks are large and stand 4–6 meters tall. Many trees require ladders or climbing in order to harvest the young tea buds that meet quality standards.
Unlike cultivated tea plantations, Shan Tuyet tea here grows almost naturally amid the forests and mountains. This allows the tea trees to absorb abundant nutrients from the native ecosystem and retain their rare and valuable characteristics.
- Tea trees aged from 100–300 years.
- Tree height ranging from 4–6 meters.
- Large buds rich in natural compounds.
- Fine white tea hairs covering the buds.
- Entirely hand-harvested.
3. The Pà Cò Tea Region – Tea Aroma Amid the Northwest Sea of Clouds
Following the merger of Phú Thọ, Vĩnh Phúc, and Hòa Bình provinces, Pà Cò Commune became part of the new Phú Thọ Province. Located along National Highway 6 connecting the lowlands with Northwest Vietnam, it is considered the gateway to the famous Hang Kia – Pà Cò highland region.
With an average elevation of approximately 1,000–1,500 meters, a cool climate year-round, dense fog, and significant temperature differences between day and night, the area provides ideal conditions for Shan Tuyet tea trees to thrive.
Even during summer, nights in Pà Cò remain cool and comfortable. Mineral-rich forest soil combined with pristine headwater sources allows the tea buds here to accumulate more beneficial compounds than those grown in lower-altitude regions.
These special conditions create the distinctive character of Pà Cò tea:
- Pure mountain-forest fragrance.
- Rich flavor without harshness.
- Long-lasting sweet aftertaste.
- Excellent endurance through multiple infusions.
- A refreshing and profound drinking experience.
4. Hmong Culture and Tea Trees in the Highlands of Pà Cò
Pà Cò is not only famous for Shan Tuyet tea but is also a land rich in the cultural identity of the Hmong ethnic community.
Besides tea production, local residents cultivate a variety of vegetables supplied to the lowlands, including chayote, cucumbers, mustard greens, and many other highland specialties.
Notably, many families still maintain the traditional linen-weaving craft. From flax plants grown on hillside fields, people extract fibers, spin thread, weave fabric, and then use beeswax to create patterns before dyeing the cloth with indigo.
The colorful traditional costumes of the Hmong people are not merely clothing but also repositories of patterns, symbols, and cultural stories passed down from one generation to the next.
Just like tea making, linen weaving plays an important role in preserving the identity of the local community.
5. The Gầu Tào Festival and a Cup of Tea for Guests
Every year, around late January to early February, approximately two weeks after the traditional Hmong New Year, the people of Pà Cò celebrate the Gầu Tào Festival.
This is one of the most important festivals of the Hmong people, symbolizing prayers for peace, health, abundant harvests, and harmonious living.
During the festival, villagers erect ceremonial poles, prepare traditional feasts, and participate in cultural performances, artistic activities, and folk games.
Visitors from afar are often invited to enjoy cups of hot Shan Tuyet tea. It is also an opportunity for local residents to introduce their regional specialties, including Pà Cò Shan Tuyet Tea.
6. Tea Varieties Currently Produced by Mr. Phàng A Gàng’s Family
The family currently maintains production of two main tea varieties: Shan Tuyet green tea and Shan Tuyet black tea, all harvested according to the one bud and two leaves standard.
Ancient Pà Cò Shan Tuyet Green Tea
- Made from 100–300-year-old Shan Tuyet tea trees.
- Average tree height of approximately 4–6 meters.
Pà Cò Shan Tuyet Green Tea
- Made from seed-grown tea trees planted around 1996.
- Approximately 30 years old.
- Average tree height of about 1.2 meters.
Ancient Pà Cò Shan Tuyet Black Tea
- Made from 100–300-year-old ancient Shan Tuyet tea trees.
- Average tree height of approximately 4–6 meters.
Both green tea varieties are directly produced by Mr. Phàng A Gàng. The Shan Tuyet black tea, meanwhile, is processed by Mr. Phàng A Trưởng (Mr. Gàng’s nephew).
7. Traditional Tea Making in the High Mountains
A distinctive feature of Mr. Gàng’s household is that all tea varieties are roasted using traditional charcoal-fired stoves.
For green tea, after harvesting, the tea buds are first aired on bamboo trays, then pan-fired to halt oxidation, rolled into shape, and repeatedly roasted until reaching the desired dryness. The final step involves roasting in cast-iron pans to enhance the tea’s aroma. Each batch typically requires 2–3 hours to complete.
For Shan Tuyet black tea, the raw material is withered for 12–24 hours, then rolled and fermented for 6–15 hours. Once the desired oxidation level is achieved, the tea is sun-dried or roasted in cast-iron pans until completely dry.
Without thermometers or modern measuring equipment, tea makers evaluate quality entirely through experience accumulated over many years. This gives each batch its own distinctive character while preserving the traditional artisanal spirit of the Pà Cò highlands.
Conclusion
Amid the cloud-covered peaks of Hang Kia – Pà Cò, the family of Mr. Phàng A Gàng continues to quietly preserve ancient tea trees, traditional processing methods, and a valuable part of Hmong cultural heritage.
Every cup of Pà Cò Shan Tuyet Tea carries not only the flavor of the Northwest mountains and forests but also a story of perseverance, dedication to preserving the craft, and love for the homeland. This is also the value that Việt Hoa Tâm Trà wishes to introduce to lovers of Vietnamese tea across the country.