The Most Popular Tea Varieties in Vietnam

With the history of planting tea for over 2000 years, Vietnam is one of the largest and oldest tea-producing countries in the world. Although the history of Vietnamese tea has not been well recorded as that of the Chinese or Japanese, tea drinking occupies an essential role in Vietnamese culture, both in the past and in the present. With a wide range of varieties, tea in Vietnam can be separated into three main categories: green tea, plain black tea, and scented tea. Join us on a trip to the prolific world of traditional Vietnam tea.

Green tea

Green tea must always be the first to be mentioned whenever one talks about Vietnamese tea. From the middle of the 20th century, green tea has been planted extensively throughout the North and the Middle of Vietnam, gradually becoming a symbol of Vietnamese’ everyday life, of the peaceful countryside regions.

Vietnam has been always an agricultural country, since people in rural area earn a living mainly from farming. It is the keeping-cool characteristic that makes green tea a perfect beverage for hot summer days in the tropical land. Besides blowing out the heat from the inside, green tea also helps improving the body’s resistance to infection.

 

Plain Black tea

 

Different from the green tea mentioned above, the variety of tea used for making plain black tea is planted into bush with nearly one meter height at full mature, in the lowland or complex terrain areas like Thai Nguyen, Tuyen Quang, Phu Tho; or highland regions in Lam Dong, Gia Lai, Kon Tum.

Scented tea

Like many other tea producing regions, Vietnamese have discovered an exceptional method to make “trà mạn” more aromatic: mix it with flower and herb.Vietnam scented tea is very simple and yet unique, combining the flavour of mostly earthy and native plant.

The tea buds and leaves will be kept in earthen jar, covered with banana leaves and stored in nearly two years to make the taste less bitter and increase the fragrant-absorbed ability of the tea leaves. In order to have one kilogram of lotus tea 800-1000 lotus flowers, which are picked before dawn are needed. Tea is mixed five to six consecutive times until all the tea leaves are thoroughly soaked up with the purely clean scent of lotus.

 

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