Tea Culture in Vietnam
In 1880, tea production began in Vietnam when French colonial rulers established the first plantation. In just 50 years, Vietnam became an important exporter of tea to Europe and Africa. Unfortunately, production was affected during the Vietnam War, but in the 1980s, it resumed with new enthusiasm.
Today, Vietnam is the 5th largest producer of tea in the world, with both large plantations using modern technology and small tea gardens. Approximately 60% of production consists of black CTC tea, 35% is green tea, and 5% are specialties such as jasmine tea (trà lài) or the unique local variety of flower tea, lotus tea (trà sen), where green tea is blended with and flavored by lotus flowers. Vietnam also has a special tea called Shan Tuyet, which comes from rare local trees.
Vietnamese people themselves have a preference for green tea, flower tea, and herbal teas like artichoke tea, while white tea is rarely consumed in the country. In Hanoi, it was primarily the elderly and those engaged in noble pursuits such as poetry and floristry who drank tea. But today, tea drinking is widespread among all inhabitants. Many prefer a strong green tea and therefore brew it for a longer time and use a relatively large number of tea leaves.
Vietnam is also known as a major producer of coffee. At cafes, a cup of tea (Chè or trà) is always served alongside the coffee to cleanse the palate. Some people even mix tea into their coffee. In the summer, their iced tea (tra da) is popular.