• Where it grows: Snow shan tea grows in high mountains with special soil and climate. Common tea trees grow in the midlands and plains.
• Appearance: Snow shan tea buds are larger, the older the tree, the larger the buds. The color of most of the tea petals can still be seen as snow white. The bottom of the tea leaves is covered with a layer of fine white fluff, so it is called snow tea. Freshly pressed fermented tea has a yellowish color; the longer it is left, the yellow color will gradually darken.
• Internal substances: The internal substances and nutrients in snow shan tea are much greater than in regular tea, many of them are good for health like amino acids, vitamins and minerals, etc.
• Tea soup color: Snow shan tea has a greenish yellow color, not as clear green as regular tea due to the lower amount of tannin in shan tea.
• Fragrance: The scent is light and similar to the scent of natural forest flowers.
• Taste: Snow shan tea has a mild acrid taste at first, very smooth and sweet taste at the end.

If you drink tea and have insomnia, it is because your body is very sensitive to caffeine, so you should avoid drinking yeast-killing tea (green tea), or if you want to drink it, you can drink in the early morning. You should switch to using Ripe Tea, Black Tea, Herbal Red Tea... because these teas help metabolize food quickly, making the body feel relaxed and refreshed, easier to fall asleep. If you still have trouble sleeping after using the above teas, you should only drink tea in the morning or afternoon, avoid drinking it in the evening. You should make more diluted tea until you only taste sweet and not astringent. People with insomnia are often very tired. Snow shan tea has a large nutritional content, helping to improve health. If taken properly, it will help the body significantly improve fatigue.

Pressed Tea Cake (Ancient Tea Cake) is essentially loose tea that has been naturally fermented at a certain fermentation rate (from 30% to 70%) and then pressed into a cake. Depending on the purpose of creating the type of tea cake, the tea manufacturer processes the ingredients before pressing the cake to make Raw Tea Cake or Ripe Tea Cake.

After preliminary processing, the tea is lightly fermented (about 30%), after at least 3 months, the tea is pressed into cakes so that the fermentation process mainly takes place after the cakes are pressed. Depending on the manufacturer's techniques and preservation process, it can take from 10 to several decades for a Raw Tea Cake to fully ferment. The quality of Raw Tea Cake will improve over time.

After preliminary processing, the tea is deeply fermented (about 70%-80%) for about 6 months to quickly reduce the astringency, then pressed into Ripe Tea Cake. The fermentation level is high so basically the quality of the Ripe Tea Cake does not change much over time.