Vietnamese tea is often divided into 3 main groups: fresh tea, seasoned tea and flavored tea. Flavored teas such as lotus tea and jasmine tea are often marinated with floral scent to enhance the scent… Fresh tea is brewed directly from fresh tea leaves, these leaves do not go through the process of being dried or dried. Mandarin tea is a type of tea made from processed, dried leaves, with a natural, rustic aroma, without added floral scent.
Tranh tea is very popular in Vietnamese tea culture and is the hook-shaped gray-black green tea that most families have. People often brew tea to enjoy every day or to invite guests to visit. On each occasion of worshiping, a cup of tea often appears along with many other offerings on the altar.
Tea farms in our country are increasingly developing, bringing a variety of tea products to the market. school. The characteristic of long tea is still the wave-like yellow-green color of the water, the impressively astringent yet mellow taste, leaving an unforgettable sweet aftertaste after each sip of tea.
Good tea leaves will largely determine our decisions. Can you make a delicious cup of tea? In addition, there are many other factors that affect the taste of tea such as tea kettle, water temperature, steeping time…
To ensure the quality of the tea used is of good quality from the region. high tea. Since ancient times, brewing a pot of tea early in the morning or after every meal to sip and enjoy has become a rustic habit of Vietnamese people. The simple, rustic taste of tea has been associated with the lives of Vietnamese people for a long time.
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