Tea holds a special place in Vietnamese culture, where different varieties have carved their own niche. Let’s take a delightful journey into the world of traditional Vietnamese tea, exploring the three most popular categories: green tea, plain black tea (Trà mạn), and scented tea (Trà ướp hương).
Green Tea – Trà xanh
Green tea is the heart and soul of Vietnamese tea. Since the mid-20th century, it has flourished throughout the North and Central regions of Vietnam, becoming an emblem of everyday life and the serene countryside.
Vietnam’s soil and climate perfectly accommodate green tea, making it prevalent in both lowland and highland areas. Its taller trunk and larger leaves distinguish it from other tea plants. The beauty of green tea lies in its freshness, as it can be enjoyed immediately after plucking without the need for withering or oxidation. Simply steep or boil the leaves in hot water, and after fifteen minutes, your refreshing cup of green tea is ready.
As an agricultural nation, Vietnam’s farmers rely on tea as a cooling and invigorating beverage, especially during the hot summer months. Besides its thirst-quenching properties, green tea also enhances the body’s resistance to infections.
Unsurprisingly, green tea has become an essential part of rural Vietnamese life. Whether it’s a leisurely break during the farming day under the shade of trees or a relaxing moment on a patio after hours of hard work, green tea brings people together. Picture the joyous gathering of locals, sipping green tea from porcelain bowls at a small stall near the village gate. It perfectly encapsulates the countryside lifestyle.
In some cases, Vietnamese substitute green tea with “nước vối,” a drink made from a plant found in Northern Vietnam. After drying the desiccated buds and leaves of the “voi” tree in open air, they are served just like green tea.
With its popularity and health benefits, green tea has made its way into urban areas and even gained the attention of shrewd producers who now offer it in canned form. This transformation has brought green tea closer to both city dwellers and curious foreigners.
Plain Black Tea – Trà Mạn
In order to truly comprehend Vietnam’s Trà Mạn, one must understand the careful process of producing plain dried tea leaves without any additives. From the cultivation of fresh tea leaves to brewing a high-quality cup of Trà Mạn, it demands time, effort, and expertise.
Unlike green tea, Trà Mạn comes from tea plants that grow into bushes of nearly one meter in height. These plants thrive in lowland areas like Thai Nguyen, Tuyen Quang, Phu Tho, as well as highland regions such as Lam Dong, Gia Lai, and Kon Tum.
Once the freshly picked buds and leaves are naturally dried and withered, they undergo roasting in a pan at a precise temperature. This sophisticated process transforms the tea from vibrant green to deep black. It may sound simple, but it requires exceptional skill to maintain the buds’ original shape, prevent any impurities, and preserve the fragrance.
Trà Mạn can also be made from Shan tea, a rare species found exclusively in remote Northern Vietnamese provinces like Ha Giang. These ancient wild tea plants can reach towering heights of almost 15 meters, with diameters of two meters. Harvesting the buds requires climbing trees, and in the past, trained monkeys were even used to collect leaves from inaccessible spots. The buds and young leaves of Shan tea are covered in a delicate layer of snowy hair, hence its enchanting name “Trà Shan Tuyet” or Snowy Shan Tea. Due to its organic cultivation and natural harvesting, Shan tea commands a high price for its exceptional quality.
While not as common as green tea, Trà Mạn is served with exceptional care and attention by tea artisans. Each type of ceramic teapot imparts a unique flavor to the tea water, ensuring a truly elevated experience that caters to the senses and the soul.
Scented Tea – Trà ướp hương
To add a delightful aroma to Trà Mạn, Vietnamese tea enthusiasts have ingeniously introduced flowers and herbs into the brewing process. While globally renowned teas like Earl Grey and Chai have made their mark, Vietnamese scented tea offers a simple yet distinctive twist blending earthy flavors and native plants.
The harmonious combination of floral scents and the sweetly bitter taste of tea creates scented tea or “Trà hương” with a unique flavor profile, texture, and color. Each type of Trà Mạn is paired with a specific flower: chrysanthemum, Sói flower, and notably, jasmine and lotus, which bring out the best qualities of the tea.
Lotus fragrant tea, known as “trà sen,” stands out as a remarkable achievement in Vietnamese tea culture. Preparing “trà sen” is not only time-consuming but also highly intricate, representing the values of graciousness, respect, and philosophical beliefs deeply ingrained in Vietnamese society.
To create “trà sen,” the dried tea buds and leaves are stored in an earthen jar covered with banana leaves for nearly two years. This process reduces the bitterness and enhances the tea’s ability to absorb the pure, clean scent of the lotus. For every kilogram of “trà sen,” around 800 to 1000 lotus flowers—harvested before dawn—are required. The tea is then meticulously mixed and infused multiple times, allowing every leaf to fully absorb the gentle fragrance of the lotus.
Join us in savoring the delightful world of Vietnamese tea. With its rich variety and centuries-old traditions, it’s no wonder that tea holds a special place in the hearts of Vietnamese people. Whether it’s the calming allure of green tea, the refined elegance of Trà Mạn, or the aromatic charm of scented tea, each sip offers a taste of Vietnam’s vibrant culture and warm hospitality.
For more information about Rừng Cúc Phương, a prominent brand focusing on Vietnamese tea, visit their website Rừng Cúc Phương.
