Vietnamese Tea Appreciation Art – Five Important Principles

To truly experience the culture of tea ceremony and appreciate the art of Vietnamese tea tasting, you need to learn the “secret techniques” of tea brewing from esteemed tea masters. Five of the most important principles are “Nhất thủy – nhị trà – tam pha – tứ ấm – ngũ quần anh” (First water – second tea – third brew – fourth teapot – fifth gathering of friends). Let’s explore these principles in depth through the following article.

The Meaning of Tea Appreciation Art in Vietnam

Tea is a familiar beverage for most Vietnamese people. The culture of tea appreciation in Vietnam has developed over thousands of years and is deeply ingrained in the minds of many generations. A fragrant cup of tea can bring a sense of spiritual uplift, improve positive emotions, and enhance the physical health of the drinker.

Enjoying tea is not merely about drinking it all at once; it requires knowledge and sensitivity to the aroma, aftertaste, and accompanying emotions. To truly grasp the core values of Vietnamese tea culture, sometimes people need to slow down, be calm and subtle, thus reaching the peak of the pure soul’s beauty.

Today, Vietnamese tea drinking styles are more diverse and rich compared to the past. They don’t follow rigid standards or strict ceremonies, which creates opportunities for tea lovers to approach modern tea culture more easily and helps Vietnamese tea culture spread more widely in the community.

The Art of “Nhất thủy – nhị trà – tam pha – tứ ấm – ngũ quần anh”

“Nhất thủy – nhị trà – tam pha – tứ ấm – ngũ quần anh” has become an undeniable principle in the world of tea ceremony. Each meticulous step in tea brewing reflects the unique culture and traditions of our nation. When people understand and successfully apply this principle, they create a wonderful, subtle, and sophisticated beverage.

First, the water for brewing:
According to the tea brewing tradition passed down from our ancestors, to make fragrant and perfectly flavored tea, one must use pure water from a pristine source. More delicately, people even use dew water collected on lotus leaves early in the morning, then boil it in an earthenware kettle on a stove. The water should not be too hot — just about 85 to 90 degrees Celsius is ideal. This helps the tea leaves to unfurl just right without burning and becoming too bitter.

Second, selecting the tea:
Choosing the right tea is crucial to deciding whether the cup of tea is flavorful and rich. The finest teas on the market today include Long Nham tea, Khiết Nhi tea, An Tước tea, and Thanh Hiên Oolong tea, all carefully harvested and processed by experienced tea artisans. These are premium teas, often regarded as “elixirs” beneficial to both physical and spiritual health.

There are two common types of tea: fresh tea and dried tea. Fresh green tea has a slightly bitter taste with a hint of sweetness on the tongue, with clear green color and aroma. Dried tea is easier to preserve and scent, and can produce a stronger, unforgettable flavor. Depending on personal preference, one can choose fresh or dried tea, but the selected tea must meet quality criteria, preserve original aroma, and be stored properly.

Third, brewing method and fourth, choosing the teapot:
The art of brewing tea lies not only in selecting tea and water but also in the brewer’s skill and choice of teapot. Quality tea utensils are made from Hong Sa clay, Zi Sha clay, or clay from the Hoang Lien Son mountain range. These materials help retain the tea’s aroma longer and represent the long-standing cultural values of Vietnamese tea appreciation.

Before brewing, the teapot, brewing vessel, and cups should be rinsed with boiling water, usually done on a tea tray using bamboo tongs for hygiene. This cleans and warms the utensils, ensuring the brewed tea has the right flavor.

When placing tea leaves into the pot, use an appropriate amount to avoid waste. Pour hot water just enough to cover the leaves, then quickly pour out this first infusion to “wash” the tea. The actual first brew begins after this rinsing step.

After each brew, pour the tea into a fairness pitcher before serving evenly into cups, so the flavor is consistent and not too strong or weak in any cup. Usually, the strongest, most flavorful brew happens on the third or fourth infusion, when the tea has fully released its aroma and taste.

Fifth, the company you share tea with:
In the old view, a tea companion is a close friend with whom one can share all joys and worries of life. When pouring tea, the eldest person is served first, followed by younger guests. This shows the Vietnamese value of “respecting elders” and fits the unique cultural traits of our people. Tea should be enjoyed while hot, never left to cool. During conversation, keep an eye on the level in each cup and refill at the right moment to avoid interrupting the enjoyment of the tea and the flow of conversation.

Vietnamese tea culture may not be as elaborate or strict as the tea ceremonies of neighboring countries, but it still requires adherence to certain principles and standards. To enjoy a good cup of tea, people often carefully select the water, tea leaves, brewing method, and utensils. This special art of tea appreciation has been preserved for thousands of years and continues to hold deep value in modern life. It is a traditional beauty of our culture and an art form that deserves to be preserved and developed in the future.