Vietnamese tea

Vietnamese green tea

Type:	Green
Other names:	NA
Origin:	Vietnam
Quick description:	Similar to Keemun and Yunnan, but more sweet.

Traditionally, Vietnamese tea drinking is considered a hobby of the older, more learned members in households and in the society in general. Tea drinking would accompany aristocratic activities such as composing poems, tending flowers, or simply appreciating nature. Vietnamese people generally favor lighter teas with flower fragrance, which is green tea or white tea infused with flowers.

Vietnamese teas are produced in many areas that have been known for tea-house "retreats". For example some are, located amidst immense tea forests of the Lamdong highlands, where there is a community of ancient Ruong houses built at the end of the 18th century.

Vietnamese green teas have been largely unknown outside of mainland Asia until the present day. Recent free-enterprise initiatives are introducing these green teas to outside countries through new export activities.

Types

• Lotus tea (trà sen) is a specialty product of the Vietnamese tea industry. Generally, high-quality green tea leaves are placed within lotus flowers for a day to acquire the scent, then the tea leaves are removed and packaged. A higher grade of lotus tea is made with lotus petals mixed in with high quality green tea leaves. Green tea style of Vietnam is to roll the leaves gently into crescents, and minimal handling. Vietnamese green teas are typically very potent. They are best brewed for most tastes for under 2 minutes using water temperature of 160 degrees. Beyond this time the tea will acquire a bitter taste that is nevertheless fancied by many tea lovers, as it reflects the potency of the tea leaves. Some fanciers will brew 3-4 times from one set of leaves, preferring the narrower flavor range of the later brewings.

• Jasmine tea (trà nhài) is produced in two grades similar to lotus tea. Jasmine tea has a more profound aroma than lotus tea, and lotus tea has a sweeter taste. Traditionally, both tea While lotus tea is considered a specialty and is reserved for events or special meals, Jasmine tea is popular as a "chaser" for Vietnamese iced coffee, and is poured into the glass after the coffee is consumed, allowed to chill, and then enjoyed as a follow-up to the iced coffee in coffee shop cafes, particularly in the night life of major cities, where coffee shops are a popular social rendezvous on hot evenings.

• Artichoke Tea (trà atiso) this is a herbal tea made from the leaves, root, stalk, and flower of the artichoke plant. The tea is a specialty of the Lam-Dong highland region, where an abundance of artichokes is grown.

Other common types of Vietnamese flower-infused tea are chrysanthemum tea (trà cúc), aglaia tea (trà ngâu, tea infused with the flower from the Aglaia duperreana plant), and trà sói, tea infused with the flower from the Chloranthaceae family.