Vietnamese Tea, Varieties and Brewing Art

Vietnamese Tea

Tea is one of the most popular drinks in the world and everyone drinks it daily. Vietnam is famous for its varieties of tea, let us study some of them.

Tea- It is one of the most popular drinks in the whole world. Everyone drinks it almost every day. Vietnam surprises with a variety of teas. Let us get acquainted with some of them.

In Vietnam you can buy:

1. Green tea “snow” 2. Green oolong ginseng tea 3. Green oolong tea 4. Kuding tea 5. Red tea 6. Green Lotus Tea 7. Black Puer Tea

Locals have been consuming this drink for three millennia. This is where the culture of growing and creating teas began to spread.

The traditional drink is green tea. It is no longer a component of a pleasant meal, but a true national tradition. Real Vietnamese tea has a tart taste and a strength. Russians call it “chifir”, and all because of its density and excessive bitterness.

Vietnam is one of the main suppliers of tea. Over 120 thousand hectares of land belong to tea plantations. About half a million workers work on them.

Green Snow Tea

The drink gets its name from the place where it grows. It is grown high in the mountains, where snowy peaks can be seen.

The leaves are from the earliest tea harvest and have a bluish hue. If you keep it for a few months longer, you get regular green tea. Snow tea is useful for sore throats. It is also drunk during prophylaxis by those who like to smoke.

Ginseng Oolong Green Tea

This type of green tea is shaped like small green lumps, strongly resembling small pebbles.

It is infused several times to fully reveal the flavor and aroma of ginseng-ulun. It is an energizing, concentrating, and mentally and physically stimulating drink.

It is often consumed to stimulate sexual function.

Green Oolong Tea

Oolong has a great effect on the human body. It is rich in calcium, iron, iodine, phosphorus, and other beneficial minerals. In addition, green tea contains B vitamins.

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The consumption of oolong helps women gain a beautiful figure, strengthens the vascular walls and improves the condition of the skin.

Kudin Tea

This is one of the most bitter teas. It is shaped like a thin tube. Kudin tea is also called curative tea. It helps with all kinds of illnesses and is also used for prevention.

Tea has beneficial effects on cardiac function, has antipyretic, diuretic and anti-inflammatory effect. During colds, it gets rid of coughs and phlegm, as well as increases the tone.

To ensure that kudin does not lose its qualities, it is brewed according to special instructions. First, the kettle is scalded with boiling water, then they put the brew and pour a little cooled liquid. Afterwards, it is poured out, and the brewed tea is refilled with a new portion of boiling water.

Red tea

Its name implies that this kind of tea has a pleasant red color, sometimes turning brown.

Before being packed, the tea leaves are placed in a lotus flower, which infuses the tea with its aroma. Sometimes dried lotus flowers are also added to red tea.

Black Tea

In addition to green tea, Vietnam produces a lot of black tea. However, the locals hardly ever drink it. To seem modern, many restaurants serve the famous Lipton tea in bags. Interestingly, the price for it can go up to one and a half dollars, while real black tea costs pennies.

When ordering, you should always specify what kind of drink you want to see on your table, otherwise you will be served bagged Lipton.

1. You should not drink green tea on an empty stomach. 2. Tea should be consumed after it has cooled a bit, so as not to injure your throat and esophagus. 3. You should not drink green tea that is cold. It has already lost most of its qualities. 4. Tea should not be brewed for a long time. 5. Tea leaves can be brewed up to five times. 6. Do not drink tea with medicines. They can react with the tannins in the tea leaves and do not dissolve well in the body.

What to Try in Vietnam Food and Drink

Vietnamese Tea

Vietnamese tea is an excellent refreshing drink and includes a wide variety of varieties and species. Vietnam is the fifth largest tea exporting country in the world. It exports its raw tea in large quantities to countries such as Turkey, Ukraine, Russia, Pakistan and others. Vietnamese tea has a distinctive feature which makes it easy to distinguish from other teas: it has a very tart, overly strong and bitter taste.

Vietnamese Tea Plantation

Useful Information

For Vietnamese tea has been the national drink for about 2000 years. The main plantations are located in the northern part of the country. The area is endowed with mountainous terrain (altitude from 600 to 1000 meters) with moderate humidity, stable temperature and fertile soil. These are ideal conditions for tea plants. Although some varieties are also grown successfully in the southern part of Vietnam.

The most popular tea in the country is green tea, which is a traditional drink of the inhabitants of the country. It is present at all events, business meetings, it is necessarily drunk on holidays and weddings. The owner of the house must offer green tea to his guests, and refusal is a sign of disrespect. In a public place and at any tea plantation you can drink the drink absolutely free. Green tea in Vietnam is usually served in small cups without handles. The drink is not finished, and a small amount of it must be left at the bottom. Tea occupies a special place for the Vietnamese people, maybe because of this reason the life expectancy is high in Vietnam.

The main types of Vietnamese tea

There are more than 100 varieties of Vietnamese tea, each of which is cultivated, harvested and produced according to strict requirements. When a particular tea species is brewed, a completely unique drink is obtained. All varieties of Vietnamese tea not only differ in taste, smell and color but also have different effects on the body. The most common types of tea in Vietnam are: green tea, black tea, Kuding, artichoke tea, lotus tea and ginger tea.

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Popular tea in Vietnam

Green Vietnamese tea

A drink with a rich and sweet taste, the infusion when brewed turns from golden to light green in color. It has medicinal properties and contains a lot of polyphenols, antioxidants, amino acids, minerals and vitamins. In ancient times, it was used to treat many diseases. Vietnamese green tea boosts immunity, tones up, eliminates inflammation, prevents the occurrence of cancer and cardiovascular diseases. This drink also has its own varieties:

  • Snow” tea – grows on the slopes of mountains with snow on the tops. It is harvested from a young tea leaf with a bluish hue. It is said to be beneficial in the treatment of respiratory and oral diseases. It has a mild aroma, pungent and bitter taste with a slightly sweet aftertaste. When brewed, it takes on a dark brown color.
  • Milk oolong has a strong caramel flavor and delicate milk aroma. Such characteristics are due to the cultivation technology which includes processing tea bushes with a special solution. It has a positive effect on the heart and blood vessels, improves the condition of the skin, and helps to lose weight.
  • Ginseng Oolong – a green tea with ginseng root. When brewed, it has an amber color and a sweet aroma, and a fruity, slightly astringent taste. It is good for toning, improves brain activity and concentration.

Black Tea

The second most produced and exported tea in Vietnam, although it is hardly consumed by locals. The raw material is harvested at high altitude plantations. Unlike green tea, it goes through a long fermentation process – about a month. This drink boosts the immune system, stabilizes blood pressure, and has a restorative effect. But this drink should not be consumed strong and in large quantities, it can cause a severe headache. The color of the infusion is dark, the taste is bitter and tart.


A drink consisting of the roots, leaves and stems of artichoke. The plants are grown on separate special plantations. In taste, the tea is similar to a sweet compote, although it contains far fewer calories. Tea is good for health, it helps to speed up the metabolism and excretion of toxins, cleanses the liver, reduces cholesterol. It has anti-inflammatory and antimicrobial effects, and is often used as a diuretic.

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To produce Kudin use leaves of holly broadleaf. Mostly small and young leaves are harvested. When brewed, the infusion is translucent with a greenish or bright yellow hue. Its aroma has a distinct herbal bitterness and a bitter and tart taste with a sweetish aftertaste. It has medicinal properties, reduces inflammation, lowers the temperature, has a diuretic and expectorant action.


Includes green tea and dried bits of ginger. Consumption of such tea can prevent colds and viral diseases, tones the body well, strengthens the immune system and accelerates metabolic processes. It has an amber color, mild pleasant aroma, spicy and slightly spicy flavor.


In Vietnam, it is considered an elite tea. It is distinguished by a special production method. Green tea leaves are combined with lotus petals and left to infuse for several days. The green tea leaves and petals are left to infuse for a few days, then left to infuse for a few days. This procedure is repeated several times. This drink strengthens the immune system, removes harmful substances, calms the nervous system, and speeds up the metabolism. When brewed has a golden hue, a bitter taste and a pronounced floral aroma.

Tea leaf drying


Most of the tea production in Vietnam is green tea (60%) and black tea (35%) with other types making up 5% of the production. Harvesting is done by hand or by special tea harvesters. Only young leaves are harvested.

Black Tea

During production, black tea undergoes four basic stages: withering, twisting, fermentation, and drying. After the leaves have been harvested, they are lightly cured in special chambers or outdoors in the sun. This is necessary to remove excess moisture from the leaves. The leaves are then rolled up and placed in special rollers with scrolling discs, at this point the tea juice is released and the oxidation process begins. The fermentation of Vietnamese black tea takes a long time, about one month. During this time, the leaves turn red-brown. The leaves are then dried in special sections at high temperatures and then screened and packed.

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Green tea

The production of Vietnamese green tea includes steaming, rolling, drying, and roasting. After harvesting, the leaves are steamed for 1-2 minutes under high pressure. This is necessary to eliminate the smell of the greens and the destruction of harmful substances. Then the leaf is dried in the open sun for an hour and perform twisting. The process is done by hand or with the help of rollers. The more twisted the leaves, the more extractive they will be. Finally the leaves are roasted for about two hours in special vats, and in some factories the leaves are passed through a stream of hot air instead of being roasted. The result is leaves with an olive-green color. The tea is sorted and sent for packaging.

Harvested tea

How to brew and drink tea from Vietnam

There is one general recommendation for brewing all types of Vietnamese tea. To prepare it, take 10 grams of brew and pour 250 ml of water at 80-90 degrees, wait 30 seconds and drain. Pour the brew back into 250 ml of hot water. It is recommended to steep for 2-3 minutes. Because of the strength of Vietnamese tea, brewed tea is poured in half of the cup, and the rest is diluted with hot water.

It is not recommended to drink the drink on an empty stomach, it may negatively affect its mucous membrane. The drink is a good tonic, so it is better not to drink it before going to bed. In Vietnam, as a rule, they do not add sugar to tea, which can distort its real taste.

Tea utensils


As for any other kind of tea, Vietnamese tea should be kept in tightly covered containers, away from sunlight, pungent smells and high humidity. It also needs to be protected from sharp temperature fluctuations.

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