A relative new comer to the international tea world, Vietnam Black holds up to its name brewing up as a deep, dark mahogany color and bold and robust on the palate. Flavor profile is woodsy with bright citrus notes and lingering malt qualities for a sweet, smooth finish. A solid, black tea that is quite enjoyable on its own but takes milk and sugar quite well. This tea may give Assam tea new competition for space on your counter!
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 44260 minutes.
- Organic FBOP black tea from Nam Lanh, Vietnam