Discover The Century-Old Teas

Green tea

Harvesting: Tea leaves are picked from young tea plants, usually tea buds and two young leaves near the buds.

Wilting: Tea leaves are dried in the sun or in the shade to slightly wilt, helping to reduce moisture and soften the leaves.

Drying: Tea leaves are dried by stirring continuously in a hot pan to prevent oxidation.

Crushing: After drying, the tea leaves are gently crushed to shape and help release the natural aroma.

Drying: Tea leaves are completely dried for long-term preservation.

Black tea

Harvesting: Similar to green tea, tea leaves are harvested when young.

Withering: Tea leaves are dried in the sun or in the shade until soft.

Crushing: Tea leaves are vigorously crushed to break down cell structure and stimulate oxidation.

Oxidation: Tea leaves are spread evenly and left at a certain temperature and humidity to completely oxidize, creating a black color and characteristic flavor.

Drying: Tea leaves are dried to stop the oxidation process and preserve the tea.

Oolong Tea

Harvesting: Tea leaves are harvested when fully developed, usually the tea bud and three leaves near the bud.

Wilting: Tea leaves are exposed to light sunlight to wilt and reduce moisture.

Shaking: Tea leaves are gently shaken to damage the leaf edges, stimulating slight oxidation.

Oxidation: Tea leaves are left at controlled temperature and humidity to partially oxidize, creating complex flavors.

Dry stars: Tea leaves are dried to stop the oxidation process.

Drying: Tea leaves are completely dried for preservation.

Shan Tuyet Tea

Harvesting: Tea leaves are harvested from ancient tea trees, usually early in the morning when dew is still on the leaves.

Wilting: Tea leaves are exposed to light sunlight to wilt and reduce moisture.

Drying: Tea leaves are dried manually, stirring continuously on a hot pan.

Crushing: The tea leaves are lightly crushed to shape and help release their natural aroma.

Drying: Tea leaves are completely dried for preservation.

Tea with flowers (Thé parfumé)

Choose ingredients: Use green tea or black tea as the base and fresh flowers such as jasmine, lotus, and daffodils to marinate.

Marinate flowers: Fresh flowers are mixed with tea and left overnight so that the fragrance of the flowers penetrates into the tea.

Drying: After marinating the flowers, the tea is dried to retain the aroma and preserve the tea.

Pu-erh tea

Harvesting: Tea leaves are collected from tea plants growing wild in high mountains.

Wilting: Tea leaves are dried in the sun or in the shade to slightly wilt.

Drying: Tea leaves are dried manually, stirring continuously on a hot pan.

Crushing: The tea leaves are lightly crushed to shape and help release their natural aroma.

Drying: Tea leaves are completely dried for long-term preservation.

Each type of tea has its own processing process, creating its own flavor and characteristics. This not only reflects sophisticated processing techniques but also shows the richness and diversity of Vietnamese tea culture.