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Shan MộcShan Moc
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Origin & craft

The path from slope to cup. Few words. Much work.

misted northern Vietnamese mountains.

01

Mountain

Shan Tuyết lives around 1,000–2,000 metres, in cold mist for much of the year. Soil, wind, limestone and cloud shape the tea before any hand does.

ancient Shan Tuyết trunk.

02

Ancient tea tree

Ancient Shan trees stand for many years on the mountain. Thick trunks, deep roots. Young buds wear a white down like frost — hence the name.

picking tea buds on the mountain.

03

Harvest

Hand-picked to each tea’s standard. White: a single bud. Green: one bud and two leaves. No machines, no stripping of branches.

tea leaves withering on bamboo.

04

Withering

Leaves are spread thin on bamboo trays and wither in mountain air. Water leaves slowly; aroma opens with it.

rolling tea by hand.

05

Processing

Fired, rolled, or left still — according to the tea. Shan Mộc intervenes only enough to keep the leaf honest.

tea leaves oxidising.

06

Oxidation / fermentation

Black teas oxidise fully. Yellow teas rest. White and green barely oxidise. Each lot is tasted while it is being made.

drying tea over a low fire.

07

Drying

Slow drying to a stable moisture. Aroma is not scorched. Fire is a tool, not a flavour.

hand-sorting dry tea.

08

Sorting

Stems lifted out, leaves sorted by hand. Small lots stay separate by garden and pick date.

tasting tea in the workshop.

09

Tasting

Each lot is tasted across infusions — aroma, flavour, liquor, finish. What does not hold is not catalogued.

tea-maker’s hands over a bamboo tray.

10

Quality control

Moisture, sensory checks and packing, under a food safety system being built to ISO 22000:2018.

Food safety, traceability and community

Shan Mộc is building a food safety management system to ISO 22000:2018 (not yet certified). Garden files, pick dates and lot codes remain the house’s own notes — published when each lot can be stated.

  • Traceability

    When the house has a lot code, garden and pick date, it will be written. Garden maps and tree records follow when the file is complete.

  • Food safety

    A food safety system is being built to ISO 22000:2018 (not yet certified). Per-lot lab reports will be posted when the house publishes them.

  • Sustainability & community

    Old trees, hand picking, no forced yield. Work with Hmong, Dao and Tày tea communities will be documented in season, not as a slogan.