Tea aficionados, get ready to embark on a journey through the vibrant and diverse world of Vietnamese tea! From the peaceful countryside to bustling cities, Vietnam offers a delightful variety of teas that will captivate your senses. Let’s explore the three most popular tea varieties in Vietnam: green tea, “trà mạn” (plain black tea), and scented tea – “trà ướp hương”.
Green Tea – Trà xanh
When it comes to Vietnamese tea, green tea stands tall as the undisputed champion. Since the mid-20th century, green tea has flourished in the Northern and Central regions of Vietnam, becoming an integral part of everyday life and a symbol of the idyllic countryside.
Green tea thrives in Vietnam’s soil and climate, making it widely available in both lowland and highland areas. With larger leaves and a higher trunk compared to other tea plants, green tea offers a refreshing taste that can be enjoyed immediately after picking the leaves from the tree. Simply steep the tea leaves in hot water, wait for fifteen minutes, and voila! Your cup of green tea is ready to be savored.
In a country where agriculture plays a significant role, green tea provides a perfect respite from the tropical heat. Not only does it cool you down from the inside, but it also enhances your body’s resistance to infection.
Green tea has become an indispensable part of Vietnamese farmers’ lives. Whether it’s a break during a long day of farming or a moment of relaxation on a sunny patio, you’ll often find people gathered around, happily chatting, and sipping green tea from porcelain bowls. This heartwarming scene truly encapsulates the countryside lifestyle in Vietnam.
If you’re feeling adventurous, you can even try “nước vối,” a unique drink made from a plant found in Northern Vietnam. After drying the buds and leaves of the “voi” tree, they are served similar to green tea leaves, providing a fascinating alternative.
Recognizing the Vietnamese people’s love for green tea and its health benefits, some innovative producers have transformed this traditional beverage into canned drinks, bringing its refreshing taste even closer to urban dwellers and foreign visitors.
Plain Black Tea – Trà Mạn
To truly understand Vietnam’s Trà Mạn, one must dive deep into the world of plain dried tea leaves. It’s all about the journey of creating the perfect cup of “trà mạn” from fresh tea leaves and mastering the art of preparation.
Unlike the green tea we discussed earlier, Trà Mạn is made from tea plants that grow into bushes almost one meter in height, primarily in lowland areas like Thai Nguyen, Tuyen Quang, Phu Tho, and highland regions such as Lam Dong, Gia Lai, and Kon Tum.
After the careful picking of fresh tea buds and leaves, they undergo a natural drying process before wilting. The next step involves skillfully roasting the buds and leaves in a pan at a specific temperature until they curl up and turn into a beautiful black color. This seemingly simple process is, in fact, quite complex, requiring the workers’ expertise to ensure exceptional quality. The buds must retain their original shape, with no imperfections, and the fragrance should linger delightfully.
Trà Mạn can also be made from Shan tea, a special variety found only in remote provinces of Northern Vietnam, especially Ha Giang. The ancient wild tea plants in this region can reach impressive heights of nearly 15 meters and boast diameters of two meters. In the past, trained monkeys were even used to collect tea leaves from inaccessible places. Shan tea’s buds and young leaves are covered in a delicate layer of snowy hair, giving it the name “Trà Shan Tuyet” or Snowy Shan Tea. Due to its organic cultivation and natural harvesting methods, Shan tea is highly prized for its exceptional characteristics.
Although not as prevalent as green tea, Trà Mạn is served with sophistication by tea artisans. Each cup is prepared with specific skills, using a suitable teapot that can enhance the flavor of the tea water. When enjoying Trà Mạn, take a moment to quiet your mind and immerse yourself in the serene experience.
Scented Tea – Trà ướp hương
Like many other tea-producing regions, Vietnam has brought a unique twist to plain black tea by infusing it with flowers and herbs. While Earl Grey and Chai have gained international acclaim, Vietnamese scented tea stands out with its simplicity yet distinctiveness, combining native plants for an earthy and captivating flavor.
The harmonious blend of fragrant flowers and the subtly bitter taste of tea creates a cup of scented tea or “Trà hương” that is unmatched in flavor, texture, and color. Each type of Trà Mạn is carefully paired with a specific flower: chrysanthemum with tea leaves, Sói flower with tea buds, and the favorites, jasmine, and lotus with high-quality Trà Mạn.
Lotus fragrant tea, also known as “trà sen,” is a shining example of Vietnam’s tea culture. Preparing “trà sen” is a meticulous and time-consuming process, embodying the grace, respect, and philosophical beliefs of the Vietnamese people.
The tea leaves used to make “trà sen” are not completely dried after roasting. Instead, they are stored in earthen jars, covered with banana leaves, and left to mature for nearly two years. This aging process reduces bitterness and enhances the tea leaves’ ability to absorb the pure and clean scent of lotus. To produce one kilogram of “trà sen,” approximately 800-1000 lotus flowers are needed. These flowers are carefully picked before dawn, and the tea is mixed several times to ensure that every leaf is imbued with the captivating aroma of lotus.
So, whether you’re indulging in the refreshing taste of green tea, savoring the complexities of Trà Mạn, or experiencing the delightful aromas of scented tea, Vietnam’s tea varieties have something to offer every tea enthusiast.
Ready to dive deeper into the world of Vietnamese tea? Discover more about the rich history, unique brewing methods, and cultural significance by checking out our comprehensive Travel Guide to Tea in Vietnam!