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Th 3, 13/12/2022 | 18:00 CH

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Geographical indication protection "Phinh Ho" for shan tea products

On November 9, 2021, the Director of the National Office of Intellectual Property issued Decision No. 5158/QD-SHTT on the granting of the Geographical Indication Registration Certificate No. 00112 for the shan tea product "Phinh Ho". The People's Committee of Tram Tau district, Yen Bai province is the organization that manages this Geographical Indication.

Shan tea area with the geographical indication "Phinh Ho" is considered one of the 10 best tea material regions in Vietnam. With more than 300,000 ancient tea trees that have lived for hundreds of years. Here, in all four seasons, the sky is covered by clouds, the climate is cool all year round, favorable for shan tea plants to grow naturally, creating an unusually pure and delicious tea.

The tea that bears the geographical indication “Phinh Ho” is a variety of shan tea grown in an area with an average altitude of 1,100 meters to 1,300 meters above sea level, as a result, this region has a different microclimate compared to other Shan tea regions. Studies on Shan tea have shown that at high altitudes, the diurnal temperature range is large, the geographical area has a day and night temperature range from 8°C to 10°C, low light, The day time here is short, the climate is humid and cloudy, so it has created a higher aromatic content in tea than in places with lower altitude. Therefore, products made from San Phinh Ho tea have a stronger aroma than products from other geographical areas. Shan tea "Phung Ho" is grown in terrain with a slope of over 25°, which is convenient for surface rainwater drainage. Moreover, the high mountainside receives the humid wind and blocks the afternoon sun from the west, so the radiation, temperature, and humidity regimes are suitable for shan tea to grow well. The soil in the area where shan tea is grown "Phinh Ho" is rich in kaolinite and iron, so raw shan tea has a high content of solutes and amino acids. Soil has a mechanical composition from light to heavy flesh, the effective soil layer thickness is greater than 30 cm, pHKCl is less than 5, and cation exchange is less than or equal to 16 me/100g of soil.

Thanks to such special natural conditions, green tea, red tea, white tea, and Pu’er tea bearing the geographical indication "Phung Ho" have the following characteristics:

The green tea has large, even, tightly curled tea wings, revealing snow. This type of tea has a distinctively strong aroma. When mixed, the watercolor is bright green and yellow. Green tea is acrid, slightly bitter, and has a clear sweet aftertaste. Soluble content from 51.2% to 54.4%, amino acid content from 2.85% to 4.62%, caffeine content 3.56% to 4.73%, total catechin content (mg/g) 148 mg/g to 173 mg/g, reducing sugar content 3.4% to 3.8%

Fresh shan Phinh Ho tea bud

Green tea

Black tea has large, curly, red-brown tea leaves, and a cool scent. When mixed with water, the color turns orange-red. The taste of pink tea is mild, sweet, and deep. Soluble content 47.3% to 50.6%, tannin content 15.4% to 17.8%.



Black tea

White tea has large, even, unbroken wings, silver wings exposed to the snow, dried tea leaves, and natural light aroma. When mixed with water, it is milky white and light yellow. The taste is sweet, light, and acrid. The reduced sugar content ranges from 2.9% to 3.4%.

Loose Pu’er tea has evenly curled tea wings, with snow, without crumbs. The tea cake is smooth, uniformly thickness pressed tightly. This tea has a characteristic woody aroma. When mixed with water, it turns bright yellow to dark yellow, reddish, or wine red. Mild, sweet aftertaste. The content is more than 38%, the tannin content is from 12.2% to 15%.

White tea

Pu’er tea

To have such a characteristic, in addition to suitable natural conditions, the experience of local people also contributes to the reputation of the shan tea here. In the production process, people do not use pesticides, or inorganic fertilizers and limit cutting and pruning, especially execive cutting, so the time to accumulate nutrients in the tree is long, creating quality tea buds. high. Tea is harvested completely by hand with the standard of 1 shrimp and 2 young leaves, only 3 to 4 times a year. To create the milky white color of white tea, the locals dry the tea very carefully, only drying it in the light until about 10 am and always maintaining a stable humidity at 12% to 13% for finished Pu’er tea.

Geographical area: Phinh Ho commune and Lang Nhi commune in Tram Tau district, Yen Bai province.

Center for Examining Geographical Indication and International Trademark