Snow Tea

Snow Tea雪茶 Lichen-based Plant from the Geotrichaceae Family is a plant from the Geotrichaceae family, typically growing 3-7 cm tall. The lichen body is thin and branched, usually white or grayish-white, sometimes with sparse branches. It tapers to a pointed end, often straight or slightly curved, resembling a hollow grass shoot. The plant is covered with sori and soredia on the sides.

Snow White Tea, also known as Earth Tea or Taibai Tea, is named after its resemblance to white chrysanthemum petals and its snow-white appearance, earning it the name Lijiang Snow Tea. It grows in the mossy plant zone of the snowy mountains above 4,000 meters in altitude on Jade Dragon Snow Mountain in Lijiang. Snow White Tea is a naturally wild plant that cannot be artificially cultivated. Historically, Snow White Tea was also referred to as “Snow Tea.” It was once produced in Tiger Hill, Suzhou. The “Kuaixuetang Records” mention, “The tea leaves from this mountain are slightly black and not very vibrant. When brewed, the tea’s color is white like jade, and it emits a cold, yellow fragrance. People in the Song Dynasty called it Snow White Tea. If it’s slightly green, it is considered Tianchi tea.”

In the “Supplement to Compendium of Materia Medica,” it is recorded: “Snow tea is not actually a type of tea; it is a naturally occurring herb. The locals harvest it, roast it, and use it as a tea substitute. When brewed, it warms the stomach, and its flavor is both bitter and aromatic.” Snow White Tea is harvested from snowy mountains above 4,000 meters in altitude. It has a fresh aroma with a slight bitterness and contains many beneficial components. It can be brewed alone with hot water or mixed with other teas.

Snow White Tea primarily grows in snowy mountain regions above 4,000 meters, and its quantity is quite scarce. It begins to sprout when it snows, and as the snow covers it, tender leaves emerge, which become Snow White Tea. It is considered an excellent choice for both home use and travel.

Morphological Characteristics

Snow White Tea, also known as Earth Tea or Taibai Tea (as referenced in “Shaanxi Chinese Herbal Medicine”), has a slightly gray color and is long and cylindrical. The entire plant is elongated and tubular, with individual branches or 2-3 branched segments. It is white, measuring 3-7 cm in length and 1-2 mm in diameter. The thicker ones are flat and band-shaped, with a fracture at the base. The tips are gradually tapered, with a fine and delicate surface, showing slight wrinkles and indentations. The cross-section is hollow. It is somewhat flexible in texture, odorless, and has a tea-like flavor. The best quality Snow White Tea is thick, white, and has a bitter taste. Its appearance resembles white chrysanthemum petals, and its snow-white color is the source of its name. It grows at altitudes between 3,000 to 5,000 meters on snowy mountains, grassy areas, and rocky surfaces. It has a fresh and sweet aftertaste with a slight bitterness and contains various components beneficial to health, including Thamnolie acid, Squamatic acid, Baeomycesic acid, along with D-arabitol and mannitol.

Characteristics

Snow Tea belongs to the incomplete lichen class of snow tea plants, growing above the snow line at altitudes over 4,000 meters on the Qinghai-Tibet Plateau. It often grows in perennial snow-covered meadows or mossy clusters on high mountain terrain, hence the name “Earth Snow Tea.” The harsh living environment has resulted in the tea’s small size, often growing in dense clusters. The individual branches are elongated and cylindrical, measuring 3-7 cm in length and 1-2 mm in diameter, with tapered, slightly curved tips. The cross-section is hollow, and the color ranges from white to grayish-white. The growth season of Snow Tea is very brief, with only 2-3 months in summer being its prime growing and reproducing season. Growth is extremely slow, and once snow covers the ground, the plant goes into hibernation under the thick snow, only resuming growth when the snow melts the following year. The best Snow Tea is white, thick, and bitter in taste.

Botanical History

Snow Tea was first documented in “Supplement to the Compendium of Materia Medica.” According to records: “Snow Tea is not a true tea but a naturally occurring grass bud. Local people harvest, dry, and roast it to brew as a tea substitute. When consumed, it warms the body, with a bitter yet pleasant taste.”

In Lijiang, the history of drinking Snow Tea dates back centuries. By the Ming Dynasty, Snow Tea had become a prized tribute from the Mu Clan Tusi to the imperial court. Lijiang Snow Tea holds a notable place in the Chinese Pharmacopoeia.

Morphological Characteristics

Snow Tea is a lichen-based plant from the Geotrichaceae family, characterized by its white or grayish-white, tubular lichen body. It is usually unbranched or sparsely branched, with slightly curved tips that resemble hollow grass shoots. The lichen is 30-70 mm long, 1-3 mm thick, very light in weight, and resembles white chrysanthemum petals, giving it the name “Snow Tea.”

The entire plant is thin and tubular, either single-branched or with 2-3 branches, measuring 3-7 cm in length and 1-2 mm in diameter. The thicker branches are flat and band-like, with a basal scar and a tapering pointed tip. The surface is delicate with slight wrinkles and depressions. The cross-section is hollow. It is slightly soft, odorless, and has a bitter tea-like taste. The best quality Snow Tea is stout, white, and bitter.

Major Varieties

Snow Tea, known as “Sharuan” or “Ganggeng” in the Tibetan language of Shangri-La, is a lichen-based plant found in the meadows and rocky surfaces within the Diqing region of Shangri-La at altitudes above 3,000 meters. From a distance, it looks like a layer of frost covering the ground. Snow Tea is categorized into White Snow Tea and Red Snow Tea based on its color.

White Snow Tea

Source: “Supplement to the Compendium of Materia Medica”
White Snow Tea originates from southern Yunnan and is initially white but turns slightly yellow over time. It has a refreshing fragrance and resembles a lotus heart in appearance, with a jade-like hue. According to records, Snow Tea grows in Yongshan County, Yunnan, where the mountains are snow-capped year-round. This tea is not a true tea but a naturally occurring grass bud. It is harvested, roasted, and dried by locals because it resembles tea. Since it is white, it is called Snow Tea. The tea fragments are tubular, similar to the petals of a honey chrysanthemum. This tea is known for warming the stomach and is particularly beneficial for those suffering from ailments like tuberculosis or excessive blood loss, where traditional tea is typically avoided. It is brewed and consumed to warm the stomach, with a bitter yet pleasant taste that is more robust than other teas.

Harvesting: Collected after snow melts, with the basal moss and weeds removed, and then sun-dried.
Habitat: Grows in alpine regions, mainly found in Yunnan and Sichuan.
Chemical Composition: Contains vermicularin, thamnolic acid, spuamatic acid, baeomycesic acid, along with D-arabiton and mannitol.
Properties: According to “Sichuan Herbal Medicine,” it is mildly bitter, cool, and non-toxic.

Red Snow Tea

Also known as Golden Thread Tea or Deer Heart Snow Tea, Red Snow Tea is slightly grayish and long, cylindrical. It is naturally wild, rare, and often found at altitudes above 4,000 meters in the snow-covered mossy regions of larch and fir forests. When brewed, it has a red-bright color, similar to red wine, and the leaf body unfurls like coral with a slight shade fragrance. Tibetan medicine has used it for centuries. Modern medical research shows that Red Snow Tea is rich in essential trace elements and has benefits such as lowering blood lipids, cholesterol, and enhancing heart health. It is effective for conditions like hypertension, coronary heart disease, obesity, and nervous exhaustion. It is a naturally wild product that cannot be cultivated artificially.

Growth Environment

Snow Tea typically grows in clusters at altitudes above 3,000 meters in alpine regions, thriving in moist, rocky, coarse sand or virgin soil environments. All varieties are wild.

Distribution Range

In China, Snow Tea is found in Yunnan, Sichuan, Shaanxi, and Guizhou provinces.

Primary Uses

Medicinal Value: According to the “Supplement to the Compendium of Materia Medica,” Snow Tea can “treat stomach pain and dysentery.” It also contains chemical compounds like vermicularin, thamnolic acid, spuamatic acid, and baeomycesic acid, and is used clinically to treat conditions such as pneumonia, chronic cough, bone-steaming fever, epilepsy, neurasthenia, insomnia, heatstroke, and hypertension.

Culinary Value: Snow Tea can be consumed fresh as a vegetable, used in cold dishes, stews, or stir-fried with beef or lamb. It has a bitter, cooling taste that helps reduce grease.

Health Benefits: During the Ming Dynasty, Snow Tea was a tribute from the Mu Clan Tusi in Lijiang to the imperial court, becoming a rare health beverage in the palace.

Habitat

Temperature: White Snow Tea grows on snowy mountains, grasslands, and rocky surfaces at altitudes ranging from 3,000 to 5,000 meters. The average annual temperature is around 15°C, with elevations above 300 meters experiencing temperatures below 14°C. The average temperature in July is 28.2°C, while in January, it is 2.1°C. The climate in spring and autumn is cool and mild, with average temperatures of 15.4°C in April and 16.7°C in October. The frost-free period lasts for 210-220 days on average, with the first frost occurring around November 5th and the last frost on March 29th. The stable period with temperatures above 10°C begins around April 15th and ends between November 4th and 9th. The cumulative temperature above 0°C is 5085-5500°C, and the cumulative temperature above 10°C is 4384-4750°C.

Sunlight: The annual total solar radiation is 506.18 kJ/cm², with 369.69 kJ/cm² occurring during periods when the daily average temperature is ≥0°C, accounting for 73% of the total annual radiation. The annual sunshine duration is 2000-2230 hours, with a sunshine percentage of around 50%, indicating abundant solar energy resources.

Precipitation: The average annual precipitation ranges between 1200-1400 millimeters. According to statistics, the average annual precipitation over 25 years shows that spring accounts for 28.9%, summer for 41.1%, autumn for 19.4%, and winter for 10.6% of the total. The average number of rainy days per year is 125.6, with a constant relative humidity of 80%, and a dryness index below 0.8, indicating a humid climate.

Soil: The soil types are quite varied. The middle mountain area (inner mountainous area) primarily consists of yellow-brown soil, specifically ordinary yellow-brown soil and mountain yellow-brown soil, with granite, granite gneiss, and hornblende gneiss as the main parent materials. These soils are high in organic matter, with good fertility and permeability, and a pH of 4.8-5.5. The outer hilly area (outer mountainous area) is mainly composed of yellow-brown soil formed from the Xiashu loess system as the parent material. Although the soil layers are thick, the cultivation layer is shallow, with a heavy texture and often an impermeable claypan layer at the bottom, resulting in lower fertility and permeability, with a pH of 5-6.5. Additionally, a small portion of the soil along riverbanks and valleys consists of alluvial soil, specifically sandy loam (black sand soil), which is deep, highly fertile, and well-draining, making it suitable for high-yield tea gardens.

Harvesting and Processing Techniques

Harvesting of White Snow Tea: The harvesting and processing techniques for White Snow Tea differ from those of other renowned teas. Spring tea is harvested after the Grain Rain season when the new shoots have opened up, with the standard being two or three leaves and a bud, or three leaves and a bud. After picking, the fresh leaves are immediately spread out, and the tender leaves (unopened) are separated from the old leaves (opened) for processing. The tender buds and stems are used to make “needle sticks,” a by-product, while the older leaves are processed into White Snow Tea flakes. The processing includes five steps: raw pan frying, cooked pan frying, rough fire, and final fire.

Raw Pan Frying and Cooked Pan Frying: The frying pan has a diameter of about 70 cm and is tilted at a 30-degree angle, with two adjacent pans, one raw and one cooked. The raw pan temperature is around 100°C, slightly higher than the cooked pan. About 100 grams of leaves are added at a time, with adjustments made depending on the tenderness of the leaves. The fresh leaves are stir-fried with a bamboo or reed broom for 1-2 minutes to deactivate enzymes. Once the leaves soften, they are transferred to the cooked pan, where they are shaped by continuous stirring and patting, turning the leaves into flakes. The strength used varies with the leaf tenderness; tender leaves are handled gently to preserve color and shape, while older leaves are pressed firmly into shape. When the leaves are about 30% dry, they are removed from the pan and immediately placed in an oven.

Rough Fire: The leaves are baked over charcoal fire, with about 1.5 kg per oven. The temperature is around 100°C, and they are baked until 80-90% dry. Afterward, yellow leaves, floating leaves, red veins, and old leaves are removed, and the tender and old flakes are mixed evenly.

Low Fire: This step is carried out the day after rough fire, using 2.5-3 kg of leaves per oven. The temperature should not be too high, and the leaves are baked until almost fully dry.

Final Fire: Also known as “Pulling the Final Fire,” this is the last baking step and is crucial for developing the tea’s unique color, aroma, taste, and shape. The fire must be strong and intense. Charcoal is tightly packed, burning brightly and evenly, with flames leaping high. About 3-4 kg of leaves are placed in the oven, with two people lifting the oven up and down over the fire for 2-3 seconds each time, flipping the leaves frequently. To fully utilize the charcoal fire, 2-3 ovens can be used in rotation. The leaves are flipped and baked over 50-60 times until they turn greenish with a frosty appearance. The finished tea is immediately packed into iron containers, pressed down layer by layer, sealed with a lid, and stored.

White Snow Tea has an appearance resembling white chrysanthemum petals, white as snow, with a natural, flat, slightly curled edge. The color is emerald green, with uniform size, free of buds and stems. It has a high, refreshing fragrance, a fresh and sweet taste, and a clear, bright soup color, with bright green, tender leaves at the bottom. In the past, based on the harvest season, it was classified into three grades: the “Tip Flake,” harvested before the Grain Rain, being the highest quality; the “Lijiang Snow Tea,” the main product harvested afterward; and the “Snow Flake,” harvested during the rainy season when the fresh leaves are coarser and of lower quality. “Lijiang Snow Tea” is graded into 1-3 classes.

White Snow Tea stands out among China’s famous teas, with unique harvesting, spreading, frying, and baking techniques, and its quality is unparalleled. Although its production history is less than a hundred years, its production scale and technical sophistication are unmatched by many renowned teas. To fully utilize the fresh leaves after spreading, Lijiang tea workers have recently developed a new famous tea, “White Snow Tea,” using the tender tips for “needle sticks.” In 1989, it was rated as a famous and excellent tea at the National Famous and Excellent Tea Appraisal held by the Ministry of Agriculture in Yunnan.

People have summarized four unique aspects of the traditional White Snow Tea processing technique:

1. Harvesting is done when the shoots have “opened up,” meaning when the new shoots have grown to three or four leaves, which are fully mature, rich in nutrients, and have a high fragrance.
2. The fresh leaves are spread out and hand-separated, a process unique in China’s tea primary processing technique, where the leaves and tender buds are separated from the branches and stems, with the buds fried into “silver needles” and the stems into “needle sticks,” while the leaves are processed into “Snow Tea.”
3. The leaves are fried separately, with raw and cooked pans. Each time, 50-100 grams of fresh leaves are fried at high temperatures in the raw pan for enzyme deactivation and shaped at lower temperatures in the cooked pan.
4. Charcoal fire is used for the final drying. The fried tea undergoes rough fire, low fire, mixing, and sorting before the final drying, known as “Pulling the Final Fire,” which is key to forming the tea’s shape, frostiness, and aroma, a process praised as “one of a kind.” The final drying uses charcoal, quick roasting, with two people lifting the oven over the fire for 2-3 seconds, flipping the leaves 70-80 times until completed. Some describe it as “flames soaring, heat waves rolling, lifting up and down, attacking the tea with fire,” creating a mesmerizing scene.