Vietnamese Tea

The tea tradition is as rooted in Vietnam as in other Asian countries. More than 3000 years old, it embodies the Vietnamese art of living. Known as Che or Tra, Vietnamese tea is an unfermented tea. The most consumed locally is green tea even if Vietnam also produces white tea. Prepared only with the youngest shoots of the tea plant, it is a sweet tea with vegetal notes that is mainly mixed with flowers: jasmine, lotus or chrysanthemum.

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Vietnamese tea, a rare and surprisingly fresh product

Most Vietnamese tea plantations are located in the DàLat region. Located in the south of the country, this mountainous region benefits from a mild climate particularly suitable for growing Camelia Sinensis. With very low temperature variations and a temperate climate, the area is ideal for tea plants to flourish. The productions, often small, offer varied teas with delicate and original flavors. The tea leaves are picked by hand and rolled delicately in order to preserve their vegetal flavor perfectly. If Vietnamese green tea is the most widespread, Vietnam also produces some white teas that are real rarities. Vietnamese tea is distinguished by its high quality and unique flavors. It develops sweet and fresh aromas that will delight tea lovers while remaining very accessible.

What is the best Vietnamese tea?

Vietnam is famous for its floral scented teas. Although the country also produces natural tea, Vietnamese people show a particular attachment to flower teas. The delicate green tea leaves are impregnated with lotus or jasmine according to a traditional method that requires nearly a month of work. It takes 1400 stamens to prepare 1 kilo of jasmine tea, which also explains its high price.