The truth behind Vietnamese Tea: What you didn't know!

Around the world, millions of people begin their day with a hot, stimulating beverage like coffee or tea. While coffee is the global favorite, in Vietnam, it is tea that holds a deeper connection to daily life. Locally known as "trà" or "chè," Vietnamese tea is more than just a morning drink - it is woven into the fabric of the country’s traditions, especially in the northern provinces. Here, the tea is often prepared with green leafy varieties, producing a distinctive bitter taste.

Written by Trang Nguyen (Local Expert) Updated on 06-12-2024

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What is "trà"?

In Vietnam, "trà" (tea) is not merely consumed to start the day, but is an essential part of socializing. It is common to see lively conversations - ranging from neighborhood gossip to political debates - take place over multiple cups of tea. Tea is ubiquitous, found in homes, workplaces, and street-side tea stalls, where it serves as both a refreshing beverage and a symbol of hospitality.

Despite its widespread consumption, the history of Vietnamese tea is relatively unknown outside the country. From the tea plantations in the northern highlands to the art of tea tasting, the story of "trà" is a rich and intriguing one.

The origins and history of Vietnamese tea

Vietnam’s love for tea traces back to when the country was under Chinese rule for nearly a millennium, starting around the 2nd century BCE. Tea was discovered by the Chinese Emperor who, upon noticing leaves falling into a pot of boiling water, found the resulting liquid to be both refreshing and soothing. This drink soon became a central part of Chinese culture, which influenced the Vietnamese during their period of occupation.

Tea drinking in Vietnam has evolved over time, but its roots in Chinese tradition remain strong. As Vietnam regained its independence, tea became more than just a drink; it became an art. It was seen as a symbol of meditation, self-control, serenity, and hospitality.

Vietnamese tea culture has a long history, with traditional green tea brewed in large pots, and over time, the smaller "ấm tích" (small teapots) replaced them. In the past, copper teapots were commonly used for serving green tea, which was poured into small cups, allowing the tea to steep fully. Since the Lý dynasty, teapots for brewing tea have been in use, and even today, wealthy families still use small teapots for brewing fresh tea.

Vietnamese teapots, made from simple clay, are often red or yellow and celebrated for their craftsmanship, especially in regions like Quảng Ninh, known for its ceramic production. The "gan gà" (chicken liver) teapot, crafted from fine clay, has a smooth, slightly shiny surface and features intricate designs, including long spouts and distinctive lids.

Unlike Chinese tea culture, which doesn't prioritize communal drinking, Vietnamese tea culture emphasizes sharing a cup and engaging in conversation. The tea set typically includes a "chén tống" (a larger cup used to hold tea before pouring it into individual cups), a feature unique to Vietnam.

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Historically, scholars drank tea while reading to find peace of mind in their busy lives. Over time, tea drinking became more widespread, moving from the elite to the general public.

Today, Vietnam is one of the top tea producers and exporters, ranking 5th and 7th globally for production and export.

Vietnamese tea in modern culture - a marker of Vietnamese identity

In Vietnam, tea is much more than just a beverage; it is a social ritual that brings people together. The act of sharing a cup of tea is a way to connect with others, whether in family gatherings, community meetings, or casual encounters with friends. When Vietnamese people invite you to share a cup of tea, it is a warm invitation to engage in conversation and foster a sense of belonging.

In fact, one of the most beloved expressions in Vietnam is "trà đá vỉa hè," which translates to "drinking tea on the sidewalks." This refers to the countless small street-side tea stalls where locals gather to sip tea, share gossip, and enjoy the simple pleasures of life. These tea stalls - often run by vendors known as "quán cóc" - are ubiquitous across the country, from bustling urban centers to quiet rural areas.

When analyzing its components, it is found that green tea and some other types of tea are rich in antioxidants. This group of substances plays a crucial role in preventing aging factors and protecting the cardiovascular system.

In addition, drinking tea regularly every day is a way to help control weight and reduce the accumulation of excess fat.

From the land to the cup

Vietnam is a country where tea culture absolutely pulsates, with several regions dedicated to its growth. A great contrast is displayed between the northern provinces like Thái Nguyên, known for its high-quality green tea, and the cooler highlands of Dalat, the City of a Thousand Flowers, famous for its premium oolong and herbal teas.

Other notable regions include Tay Bac, with its ancient Shan Tuyết tea trees, and Bảo Lộc, Lâm Đồng, which produces aromatic teas like jasmine and artichoke. These regions, each with unique climates and cultivation methods, contribute to Vietnam's rich and diverse tea culture.

Tea plants grow in various terrains in this region and go dormant under seasonal influence: periods of growth alternate with periods of dormancy.

While the general harvesting period extends from April to October, the tea plant does have a varying amount of leaves for each harvesting season, according to the one in bloom. Spring has the small and tender ones, summer caters to the bigger and more mature leaves, and there is a thing about autumn and winter.

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It is said that the best harvesting time is somewhere between 9 am to 3 pm to allow the sun to dry any dew from the morning so that the leaves will be at their best.

April is often referred to as the most desirable harvest time. As the plant comes out of its winter slumber, dormant buds sprout new branches and tenderest, juiciest green leaves. This freshness gives April tea its characteristic touch and quality mark. 

How many types of Vietnamese tea are there?

• Green Tea (Trà Xanh)

Green tea, made from the leaves of the tea plant that have not undergone the withering and oxidation process, is the most widely consumed tea in Vietnam, known for its refreshing taste and vibrant green color. Originating in China, its production process has spread across many countries in Asia.

Green tea comes in many varieties, with significant differences due to the diversity of tea plants used, growing conditions, cultivation methods, cultivation processes, and harvest times. It offers a range of flavors, from grassy and vegetal to subtly sweet.

Trà Nõn Tôm from Tan Cuong, Thai Nguyen is one of Vietnam's most famous green teas. Known for its rich flavor and unique aroma, it is made using a single "tom" bud per leaf and traditional hand-roasting methods. Harvested early in the morning, it features small, twisted leaves, a greenish-yellow brew, and a smooth, sweet aftertaste, reflecting the craftsmanship of skilled artisans.

• Lotus Tea (Trà Sen)

Lotus tea is a famous Vietnamese tea noted for its delicate floral aroma and subtle sweetness. The tea leaves are scented with lotus flowers in layers with fresh blossoms; then, the tea absorbs the fragrance overnight. This happens repeatedly until the fragrance is to the desired degree. With the lotus being emblematic of purity, enlightenment, and resilience, its use in tea is culturally and spiritually significant in Vietnam, hence permitting it to symbolize grace and elegance. (For more information about lotus, please read: Lotus Flowers in Vietnam)

Tay Ho lotus tea is revered as the "immortal first tea," a title that honors the ancient art of flower-infused tea and the cultural values passed down through generations.

• Tay Bac Snow Shan Tea (Shan Tuyết Tây Bắc tea)

It is made with tender buds from ancient tea trees located mainly in the Northwest, which is why it is considered to be of the highest quality and flavor. Wherein soft, white fuzz covers the fresh leaves. Smooth and bright leaves are carefully and uniformly twisted in shape.

This brew will give a luminosity ingold; it has a refined taste, with a rich mountain fragrance and a sweet aftertaste. Because of its scarcity and hard work put in by the tea makers, authentic Shan Tuyết tea is often expensive, giving an intricately delicate, memorable flavor that any long-time drinker would enjoy; that is, a flavor for connoisseurs.

Do you know? 

These tea plants are also known for their size, as they are up to 15 meters high with trunks that can have diameters of 2 meters.

At harvest time, the tea growers have to climb the tree to pick the buds, which makes this "shan tuyêt" even less commonplace.

• Oolong Tea (Trà Oolong)

Oolong tea is known for its deep flavor, long aftertaste, and thick brew. It goes through a semi-oxidation process with 16 stages; after which it is rolled, roasted, and sifted. A good oolong tea should be round, firm, with green tea balls, and an amber-yellow clear liquor.

It has the aroma of sweet flowers and a touch of cinnamon, with mild bitterness and a creamy, sweet afterward. The process of oxidation softens the regular bitterness and leaves a waiting sweetness. 

• Black Tea (Trà Đen)

Hồng trà, or black tea, is a beloved variety known for its bold, robust flavor and higher caffeine content compared to teas like green tea. The name "hồng trà" (red tea) comes from the rich, reddish hue of the brewed tea, and it's cherished across East Asia and beyond (though there is another "red tea" made from Rooibos).

What makes black tea truly special is its ability to be stored for years without losing its flavor, unlike green tea, which fades after 12 to 18 months. Its long shelf life and stronger caffeine make it a favorite in the West, but its deep, comforting taste touches the hearts of tea lovers worldwide.

Ha Giang Black Tea, known as a precious gem or "wine" of the tea world, stands out for its meticulous, handcrafted production process.

• Artichoke Tea (Trà Atiso)

Primarily grown in the Central Highlands of Vietnam, artichoke tea (Trà Atiso) is known for its slightly bitter taste and earthy aroma. It is a popular beverage in the region, valued for its refreshing qualities and as a traditional remedy.

Artichoke tea is believed to support liver function, aid digestion, and promote detoxification, making it a popular choice for improving digestive health and overall well-being.

• Jasmine Tea (Trà Nhài)

This fragrant tea combines the beautiful aroma of jasmine flowers with the refreshing taste of green tea. Jasmine petals are layered onto green tea leaves so the tea can absorb the floral aroma, perfectly balancing aroma and flavor.

In Vietnamese tea culture, jasmine is treasured for its elegance and enchanting scent. The incorporation of jasmine into tea brings an air of refinement along with a representation of purity and grace. 

• Pandan Tea (Trà Sâm Dứa)

Pandan tea, known for its unique, addictive flavor, combines high-quality green tea with health-promoting herbs like pandan. The infusion process mellows the tea's bitterness, resulting in a subtly sweet taste with refreshing herbal notes. Good pandan tea features evenly curled leaves, a deep yellow, clear liquor, a pandan and grain aroma, and a mildly bitter, sweet flavor with a lasting aftertaste.

In Vietnam, pandan tea is particularly popular in Da Nang, where the blend of fresh pandan leaves with premium green tea creates a distinct local specialty cherished for its fragrant aroma and soothing qualities.

• Cinnamon Tea (Trà Quế)

The traditional cinnamon tea is a unique drink that combines the warm spices of the bark of the cinnamon plant with a green or black tea plant base, in an exquisite aromatic infusion, invitingly sweet with a slight spiciness. The sweet spiciness of this tea, with its nice combination of warmth and sweetness and the spices of cinnamon playing off the inherent flavor of the tea, is delicious especially on cool days, as it serves the purpose of comforting.

In traditional Vietnamese medicine, cinnamon is known for its anti-inflammatory, antioxidant, and warming properties; it is said to have aided digestion, circulation, and blood sugar regulation.

• Herbal Tea (Trà Thảo Mộc)

Herbal teas in Vietnam are blended quite diversely with flavors and health benefits all their own. They often include combinations of lemongrass, ginger, chrysanthemum, and ginseng. These include lemongrass tea with its citrusy zest and refreshing kick, spicy ginger tea, and mint tea, well known for its cooling and invigorating properties. 

The art of Vietnamese tea tasting

Vietnamese tea ceremonies retain the grace of ancient tradition, though they are less formal than those in China or Japan. While there are no rigid protocols, certain customs guide the preparation and enjoyment of tea.

Each step, from warming the pot and cups to rinsing the leaves, ensures the perfect brew. The "chén tống" cups, cradled in warmed hands, await the fragrant infusion. In the past, tea masters would measure the leaves by sight, steeping them in elegant "bình tỳ bà" (oval-shaped jar) or the prized "bình tỏi" (garlic-shaped pot) of the wealthy.

The ingenious "gan gà" teapot, with its dual-layered design, kept tea warm even in the hottest weather. Rainwater, believed to be purer, was often used to brew tea, though water from the lowlands, rich in iron, could make the tea bitter. Jasmine flowers were commonly used to scent the tea, particularly in the early morning, and gardens in the central plains grew plants like betel palms and myrtle for tea infusions, with lotus-scented tea being the most elaborate.

Today, the preparation begins with placing dried leaves in the teapot, which is then filled with boiling water for a brief rinse, discarding the liquid after ten seconds to awaken the flavors. The tea is then infused for three minutes, with a lid keeping the temperature constant. The tea is poured slowly into small cups, emptied several times, with each sip taken at a steady pace.

Conclusion

Whether you're sipping tea with locals on a humble red plastic stool at a street stall or in a more refined setting, we hope you'll soon discover the rich, immersive experience of Vietnamese tea. It's not just a drink – it’s a liquid reflection of Vietnam’s vibrant history, diverse culture, and time-honored traditions in every cup. Let each sip transport you, and perhaps inspire you to explore even more of the country’s must-try local drinks and dishes!

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