Sung Do Mao Cha

Spring maocha made for the production of light Sheng Puerh from the Sung Do area of Yen Bai province in the central mountainous region of northern Vietnam. The hand-picked and sun-dried leaves come from the old and wild large-leaved tea tree (Camellia sinensis var. assamica), called Shan Tuyet in Vietnam meaning “mountain snow” and referring to the white fluff on the tea leaves.
Very long, unbroken, openly rolled leaves of grey-silver colour and intense herbal aroma. A golden orange infusion of smooth, nicely balanced sweet-spicy flavour with hints of mountain herbs and dried wood.
“Sung Do” means “Deep Stream” in the Hmong language. Sung Do is a commune in Van Chan District, Yen Bai Province, more than 250 km from Hanoi in northwestern Vietnam. It is one of the places where tea is still wild and the people are sincere and hospitable. The density of old wild tea trees here is the highest in the whole country.

Origin: Sung Do District, Yen Bai Province

Local tribe: H'Mong

Harvest: April 2025

Altitude 1400 - 1600 m

Tea tree: wild trees - large-leaved variety Shan Tuyet

How to brew Maocha

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: 5 g tea leaves per 150 ml of boiling water, infuse for 10 seconds and in the following infusions, you steep the leaves for 20, 20, and 30 seconds, respectively.