Tea of Vietnam

Vietnam is the world's 7th largest producer of tea, afterIndonesia, producing a quantity roughly comparable to the amount made by Japan. Vietnam is bordered by China'sYunnan province to the northwest, and Guangxi province to the northeast, both important tea producing regions.

The climate in Vietnam ranges from subtropical in the north, with wet summers and dry winters, like most of Southeast Asia, to a fully tropical climate in the south, but still with the same seasonal precipitation pattern.

Vietnam produces a number of high-quality teas that are well-known within Asia but virtually unknown in the rest of the world. Vietnam produces black, green, white, and oolong teas, but is better known for green tea.

The black tea from Vietnam has a reputation as being lower-quality, and is mostly produced in large monocultures and exported, but this generalization is not universally true, as there are artisan black teas from this region as well. Most of the tea that is consumed in Vietnam is green tea.

The region of Suối Giàng in Yen Bai province in northern Vietnam is home to an ancient tea forest like in much of the nearby Yunnan province of China, with over 85,000 trees, many of which are hundreds of years old. The trees are fertilized with local manure, and the teas are produced by traditional methods, and taste similar to raw (sheng) Pu-erh teas.

Vietnam is the region of origin of some styles of tea, such as lotus tea, scented with lotus blossoms, and some varieties of white tea. It also produces styles of tea that originated in other regions, such as sencha.




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