Tea, possibly the world’s most popular beverage other than water, has a long and illustrious history in every region where it is grown. You’ve probably heard of the intricate tea religions practised by the Chinese and Japanese. But did you know that Vietnam has its own tea traditions? How to make green tea in the Vietnamese way? We’ll take you on a quest to discover it in this article.
Tea culture in Vietnam
When China invaded northern Vietnam in the 10th century, they brought with them the tea culture, which has affected Vietnamese culture ever since. Vietnam earned freedom after 1000 years of being ruled, but many customs including, of course, a fondness for tea persisted. Tea was thought to reflect philosophical principles by the Vietnamese from the 13th to the 15th centuries. As a result, many Vietnamese scholars used reading books and drinking tea to escape from their hectic lives. However, it was not until the 1880s that French colonists in the area of Phu Tho, a province near Hanoi, developed the first Vietnamese tea growing zone.
At present, Vietnam is the seventh-largest global producer of tea with more than 100,000 tons imported each year.
Kinds of tea in Vietnam
Many different types of tea are grown in Vietnam, including che Tuyet, che Moc cau, che man, che chi… Che man with chrysanthemum, che bup with hoa soi flowers, and high-grade che man and che bup with lotus, narcissus, or jasmine. Some tea enthusiasts may even row out into the center of a pond to pour little amounts of tea inside lotus blossoms to perfume them. Cum tea, for example, is farmed by the Tay ethnic community. Cum tea plants are let to grow until the buds are fully grown, after which they are harvested and roasted in a pan till the buds curl up. To keep the tea aromatic, it is wrapped in palm leaves.
To make tea more aromatic, the Vietnamese like to blend it with flowers. For Vietnamese people, lotus tea is extremely valuable. Previously, only the Kings were allowed to drink this type of tea. When the lotus blossoms in the afternoon, the predecessors insert a sachet of tea in the pistil and then tighten it with lotus sheets, according to legend. They take the dew that has remained on the sheets and mixed with the tea sachet in the teapot the next morning. The delicate and fresh odor of lotus pervades the entire room after it has been poured into the cup.
For millennia, tea culture has been ingrained in the lives and hearts of Vietnamese people. And the tea flavor makes them more off-hand and closer to one another when they sip it in small mouthfuls. This has shaped the neighbourhood’s culture as well as neighbourly affection.
Prepare to make green tea in the Vietnamese way
How to choose the water
Tea drinkers who are well-versed in the art of tea consider that “first comes the water, then comes the tea.” That is why water is so important to them. Tea drinkers frequently catch dew on lotus leaves or from natural springs around morning.
How to pick the right tea leaves
Tea enthusiasts have devised a five-step process for selecting good tea: sc (shape) – thanh (color) – khi (timing) – v (taste) – thn (smell). Above all, the tea leaves with the shape of a fishhook are the most valuable.
How to select a tea set
The ”tam bôi”, ”tứ bình” rule guides Vietnamese tea selection. A teapot, four little cups for drinking, and one jar carrying the tea are all required. A jackfruit seed should be about the size of a little cup. Furthermore, the size of the jar must be determined by the number of guests attending the tea party.
How to make green tea in the Vietnamese way
Tea brewing instructions
To begin, fill the teapot and cups halfway with hot water. Then, pour the dried tea into the saucepan using a bamboo or wooden cup. Then, for the first time, add water and drain quickly. This is to remove any dust from the dried tea leaves and dampen them. Pour enough water to overflow the pot’s mouth on the second pour. After that, cover the lit and pour boiling water over it to keep the teapot at a high temperature. Enjoy the rich, sensuous tea flavor after a minute or so.
How to select the most appropriate tea time
Tea is often drunk first thing in the morning by a discerning tea drinker (around 5 AM). This is when yin and yang are in balance, and night gives way to daybreak, according to the Vietnamese. Tea will enhance a person’s health as well as their soul during this time.
Of course, most people, including the Vietnamese, are unable to drink tea at such an hour. 30 minutes after breakfast and lunch is the most common and best time to drink tea.
How to pick the best tea space
Vietnamese tea drinkers prefer a large space to completely appreciate the essence of the tea. The atmosphere is typically similar to that of a meditation — pure, elegant, and at ease. People would choose to visit a location with a lovely, peaceful natural landscape. They can also use photographs, calligraphy, literature, or a chessboard to beautify the place.
Green tea benefits
Antioxidant properties
Antioxidants are abundant in all genuine teas. Antioxidants prevent cell damage and the development of many diseases by lowering oxidative stress and combating free radicals. EGCg is abundant in green tea, while rubins and theaflavins are found in black tea.
Anti-inflammatory properties
Both black and green tea have anti-inflammatory properties. Inflammation can cause a variety of health issues. Tea use has been shown to aid persons with type 2 diabetes, coronary heart disease, arthritis, and other conditions.
Aiding weight loss
Green tea has been shown in studies to aid weight loss. They may aid fat burning and prevent the formation of new fat cells. Wild tea is also mainly organic, as it is grown without the use of pesticides. Some of those teas may be very ancient and high in altitude, having grown in the wild for decades.