Primary production of the tea leaves is for green, oolong and white teas, and occasionally black, with green tea being the most popular variety enjoyed by the Vietnamese.
Tea is grown in over a half of Vietnam’s provinces but most productively in Lam Dong (in the Central Highlands), Thai Nguyen, Phu Tho, Tuyen Quang, Ha Giang (all in the Northeast), and Yen Bai (in the Northwest, where this tea originates), provinces. As the majority of Vietnam tea is produced in a relatively small area, comprising the most northerly provinces, there is nothing approaching the range of variety and styles of teas that are found in China.
Even so, differences in soil, terrain, elevation and processing practices still provide plenty of choice despite the absence of dramatic regional differences. The Central Highlands are known for their oolongs with Taiwanese production influences, whilst the Northwest is known for their
wild tea plants that have been left to return to their natural growth state, the leaves of which are used to make green, black, white and dark teas. Green tea is typically produced in the Northeast provinces.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 5-7 minutes.