Tea News

Vietnam Local Specialities Fair is an annual event to boost local brands, introduce specialties – the pride of Vietnam’s high-quality goods – from 63 cities and provinces to citizens. The Fair also aims to facilitate local firms reaching out to international markets.

This year, Vietnam Local Specialities Fair took place in Royal City, Hanoi from November 20th to 24th, 2019, gathered more than 200 booths with hundreds of selected products.

Future Generation Co. Ltd. is honored to attend and contribute to the success of the event.

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Predict the trend of tea drinking in 2020

Tea News

1. Milk tea “dominates”, cheese is still power

Milk tea in 2019 is still the C-position in drinks. With the scale of the beverage industry, focusing on gross profit has become a guide. This year, there is no new category of big waves in tea. Instead, it is a vertical iteration of classic models or an extension on basic milk tea.

After all, regardless of the innovative and diversified drinks, a basic cup of milk tea is the standard for testing the basic skills of a drink shop.

Several brands in the head have returned to milk tea to make a fuss, either adding the bottom material or adding the top material. They silently make changes and micro-innovations.

In addition to the diversification of additives, milk tea has also been innovative in terms of “milk”. Many tea shops have begun to use plant milk to make milk tea. For example, Starbucks has launched a soy milk series of beverages. Pacific Coffee cooperates with Swedish oat milk brands. , Hi tea and Lele tea also launched milk tea without milk.

Cheeses and fruits are still attracting attention. In terms of product presentation, the boundaries of fruits, milk caps and milk tea products are gradually blurring.

Among the fruits, “peach” has become the new favorite this year, and strawberries, lemons, and mangoes are still strong.

2. Can everything be made into small materials?

‘ No pearls, no milk tea ‘ is actually not only the public’s love for pearls, but also the highlight of the importance of a small tea drink. There is nothing in the tea to chew, just like there is no soul; today’s consumers not only want to drink, but also want to get inspiration and fun from the mouth experience.

The same cup of milk tea, everyone tastes different, but the taste can reach a consensus.

Each new tea brand is launching its own small ingredients, which may become a new point of growth and innovation . In addition to the well-known pearls, coconut fruit, aloe, and small materials such as frozen jelly, coconut flakes, etc., the sense of quality has been upgraded and the sense of exclusiveness is outstanding.

3. The tea base is becoming more and more diverse

In the past two years, the tea base of beverages has become more and more abundant, and famous tea bases such as Dahongpao and Fenghuang Dancong have become more and more popular. Traditional black teas such as Ceylon black tea and Assam black tea have also continued to innovate.

Although the tea base is becoming more and more diverse, most people’s attention to tea is still on the surface, and has not become the core driving force.

With the fading of hot tea drinking, good quality innovation is the way to long-term development. In the tea beverage market, technical barriers are relatively low, and homogenization is inevitable. To form barriers on products, the tea supply chain is particularly important.

4. Breaking categories-creating new products

In 2019, tea drinks cross the border in an endless stream. The combination of tea and coffee, tea and ice cream, and tea and beer will bring consumers a fresh sensory experience.

At the same time, many popular products are inspired by traditional snacks, such as poplar nectar, roasted fairy grass, and soy milk tea. Behind are dozens or hundreds of brands that use it as the main brand, and even forming a small category.

In particular, the element of soy beans has entered milk tea, which has attracted more attention from people in the industry.

But the market sees no matter how good the product, there is room for continued innovation and optimization. We should find cracks in it, try to do the better application of raw materials, and tap and transform based on our own brand concept. Give users better products, rather than blindly grafting. Otherwise, it is easy for consumers to distort brand perception, and it is difficult to have sustainability.

– J. TRAN –

 Source: https://zhuanlan.zhihu.com/

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Tea News

Future Generation Co. Ltd. has attended and contributed to the success of The 15th Meeting of ANFPWG on Coffee and The 14th Meeting of ANFPWG on Tea.

ANFPWG (ASEAN National Focal Point Working Group) on Coffee and Tea is one of the forum coordination of ASEAN member countries in order to improve the potential of the Coffee and Tea industry in area through exchange of information on technology, research and development to trade.

The 15th Meeting of ANFPWG on Coffee and The 14th Meeting of ANFPWG on Tea were held in Vietnam from Oct. 2nd to 4th, 2019. The meeting was attended by more than 70 participants, consisting of the Deligation of Vietnam, Thailand, Indonesia, Lao PDR, Malaysia…

This year, inspection tour for tea took place at Future Generation Co. Ltd factory in Phu Tho province.

The delegation visited FGC’s organic jasmine flower and tea garden.

New Matcha processing line was introduced to the Deligation.

Future Generation Co. Ltd. is honored to welcome the representatives from ASEAN countries and contributed to the success of the Meeting.

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Tea News


Jasmine tea is tea scented with the aroma of jasmine blossoms. Typically, jasmine tea has green tea as the tea base. However, white tea, black tea, or Oolong tea are also used in some areas. The scented tea has subtly sweet and highly flower fragrant.

Jasmine flowers are picked early in the morning or late afternoon when the small petals are tightly closed, then kept cool until nightfall.

(Jasmine flower garden at Future Generation Phu Tho Co. Ltd. factory)

During the night, jasmine flowers open, releasing their fragrance. This is when the tea scenting takes place. There are two main methods used to scent the tea with the jasmine. In one method the tea and flowers are placed in alternating layers. On the other, the tea is blended with jasmine flowers and stored overnight. It takes 4-6 hours for the tea to absorb the fragrance and flavor of the jasmine blossoms. The scenting process may be repeated up to seven times for top grades tea. The flowers are then removed and the leaves are left to cool or dry to be ready for packaging.

In order to have the best quality  of Jasmine tea, Future Generation Co. Ltd. invested pilot jasmine flower garden with total area of 2 hectares.

This season, the flowers are blooming, ready for fresh lot of Jasmine Tea.

You can enjoy subtly sweet aroma and taste of Jasmine tea with a cup of Cozy Jasmine tea.

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Tea News

Tea with the scent of flowers is a unique feature of Vietnamese tea culture. Vietnamese people enjoy varieties of tea with flowers. Among them, lotus tea (In Vietnamesetrà senchè sen, or chè ướp hoa sen)  is considered as Tea for the King.

Lotus is the symbolism of the Vietnam national flower. The flowers bloom from early May through June. Lotus grow in all of the country’s rural areas but Hue and Hanoi are well known for the best lotus to make lotus tea.  

In the past, lotus tea was only served to the Kings in Hue. During Nguyen Dynasty, tea scented by lotus flowers grown in Tinh Tam Lake was said to have more aromatic than from elsewhere. Imperial maids used to row to Tinh Tam Lake to place tea leaves inside the flowers opened at midnight then harvested in the early morning and collect dewdrops from lotus leaves to brew the tea.

Nowadays, Lotus tea from Hanoi West Lake is considered as the most precious lotus tea with sophisticated, precise and stylish way of making and enjoying.

There are also several methods to make Lotus tea:

  • Stuffing green tea leaves into the flower and leaving them overnight.
  • Pulling the entire stamen from the flower or just their anthers, then either jar them overnight with the tea leaves or bake the tea leaves with them.

These steps can be repeated multiple times to increase the floral scent in the tea leaves. For higher quality tea, one thousand lotus flowers per kilogram of tea are needed to complete this ancient process.

The result is the long curled green tea leaf with a slightly sharp flavor. Lotus tea is typically best brewed for under 2 minutes using cooler brewing temperatures (160 °F/70 °C). It brews a pale green liquor, leaving one’s palate with the floral sweetness of aromatic lotus blossoms. Some fanciers will brew 3-4 times from one set of leaves.

You can taste the Tea served to the Kings with Cozy Lotus Tea




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