Vietnamese Black Tea
Vietnamese manufacturers have carefully analysed demand in various countries and intend to increase exports of black tea. Vietnamese black tea is represented by various large-leaved varieties. CTC (tea granules) are also manufactured in Vietnam. Vietnamese black tea is equal in terms of quality to that produced in Northern India.
While black tea takes first place in terms of the volume of consumption all around the world, Vietnamese manufacturers seek to improve its quality and flavour, to expand the variety of black teas available and to package it in a more attractive way.
Manufacture of Vietnamese black tea
In terms of the area given over to tea plantations, Vietnam takes fifth place globally.
Black tea is grown mostly in the northern provinces, close to China. In the south of the country, the most famous tea-growing areas are two villages in Lam Dong province: Bao Loc and Bao Lam. Here the brilliant B’Lao variety is grown.
What does Vietnamese black tea taste like?
To make a classic black tea, the Vietnamese use large tea leaves but not the tips of the leaves, which is why the tea flavour is strong and saturated. It has the classic taste characteristics of black tea: medium tart with some bitterness.
The flavour of Vietnamese black tea combines perfectly with toppings such as honey, cinnamon and several herbs.
How to brew traditional Vietnamese black tea?
Every tea is different and can be brewed in a variety of ways. The most desirable temperature for the water is 200°F (93°C). The steeping time may vary based on personal taste or on how many infusions have already been drawn. Tea leaves are usually infused between one and three times.
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