Explore Vietnamese tea with Chính Long Vietnamese Tea.

“Thai Tea from Tuyen” has become a common saying among Vietnamese people when asked about Vietnamese tea, sometimes causing the misconception that only Thai Nguyen grows tea and that the best tea is only found there. In reality, when Chính Long researched tea, it was clear that Vietnam has many different types of tea, each with its own unique characteristics. In this article, Chính Long Vietnamese Tea will accompany tea enthusiasts on a journey through the tea regions to explore tea in Vietnam.

For Vietnamese tea varieties, we can currently divide them into six types: green tea, oolong tea, yellow tea, black tea, white tea, and Pu-erh tea. To distinguish these types, people often rely on the color of the tea liquor, flavor, tea-growing regions, and more.

1. Understanding Green Tea (Lục trà)

Green tea, also called lục trà, is arguably the most commonly enjoyed tea in Vietnam today. Many confuse green tea with fresh tea leaves, but in fact, green tea refers to dried, unfermented tea. When processed, green tea does not undergo oxidation. Tea makers “kill the enzymes” in the fresh leaves immediately after harvesting — typically by pan-firing or steaming at high temperatures to deactivate the enzymes.

Green tea is recognizable by its dry leaves, which are gray-green, dark green, or light yellowish-green. When brewed, green tea liquor exhibits a bright green or yellow-green color. It is characterized by a strong and slightly astringent taste, similar to the flavor of fresh tea leaves.

The fresh tea leaves of Thai Nguyen after harvest.

When exploring tea, it is important to know the tea-growing region. The most famous green tea-growing area in Vietnam is Thai Nguyen, known for varieties such as Bac tea, Bac Thai tea, Moc Cau tea, and Non Tom tea. In addition, notable green teas include ancient Shan Tuyet teas and scented green teas like Tay Ho lotus tea, jasmine tea, and pomelo tea, contributing to the uniqueness and diversity of the Vietnamese tea market. Chính Long created the An Tước tea product with carefully selected “one bud two leaves” picked by tea artisans in Tan Cuong, Thai Nguyen, and An Khiết tea, which carries the flavor of the Northwest mountainous forests with centuries-old Shan Tuyet tea leaves.

2. Understanding Oolong Tea

Oolong tea originates from China and has a long history. During the Song Dynasty, oolong tea was used as tribute, and it was invented in the Yongzheng era. When introduced to Vietnam, oolong tea became one of the country’s famous teas. It is popular for its diverse and easily enjoyable flavors. Compared to green tea, oolong is milder with a soft astringency. Some oolong teas are known to have notes of wood, honey, chestnut, and more.

Oolong tea is often described as a tea between green and black tea. This is because oolong leaves are partially oxidized, unlike green tea (not oxidized) and black tea (fully oxidized). This oxidation process, called “bruising,” is what makes oolong unique. During this step, leaves are gently shaken, rolled, or compressed until their edges bruise. These bruises damage the cells and allow oxidation to proceed gradually. Depending on the desired result, this process is repeated several times. After partial oxidation, the leaves are pan-fired to stop oxidation, shaped, and finally dried.

Oolong tea leaves after processing.

Currently, oolong tea is successfully cultivated in Lam Dong province and some northern mountainous provinces. The variety mainly comes from the Cao Son oolong tea breed originally from Taiwan. Chính Long also offers tea lovers an exclusive organic oolong tea cared for in the special organic tea region of Moc Chau called Oolong Thanh Hiên.

3. Understanding Yellow Tea

Yellow tea is processed similarly to green tea but with an extra step: after enzyme killing, the leaves are lightly steamed. This causes chlorophyll molecules to degrade gradually, revealing the yellow pigments called xanthophylls. As a result, the dry leaves and brewed tea liquor have a bright golden-yellow color.

The golden-yellow color of yellow tea leaves and liquor.

4. Understanding Black Tea

Regarding Vietnamese tea, Chính Long notes that black tea (also called red tea) is still relatively uncommon in Vietnam. Black tea originated in the late 16th century in Wuyi Mountains (China), known as Zhengshan Xiaozhong. China later traded it widely along the Silk Road, and it gradually reached Vietnam.

Among teas, black tea is the only type that does not undergo enzyme killing and is fully oxidized. During complete oxidation, compounds like theaflavins and thearubigins develop, giving the tea liquor a red color and the dry leaves a black appearance. When brewed, black tea liquor is reddish-brown, resembling champagne in color, with a stronger, richer taste.

To provide tea lovers with a fresh, refreshing black tea, Chính Long produces a special black tea called Hồng Lộ. This tea is made from centuries-old Shan Tuyet tea bushes grown naturally in the high mountains of Tay Con Linh, Ha Giang.

5. Understanding White Tea

White tea, or bạch trà, is one of Vietnam’s famous teas today. White tea is only made from buds grown at high altitudes with low temperatures. It is called white tea because the processed leaves have a pure white color, covered in fine hair due to the cool climate conditions. After harvesting, the buds undergo minimal processing: withering and drying, preserving their white appearance. When brewed, white tea liquor is pale yellow, clear, with delicate flavor and aroma.

White tea leaves covered with fine hairs.

The pale yellow color of brewed white tea.

In the Northwest mountains of Vietnam, many areas harvest ancient tea leaves and produce this pure white tea. Chính Long’s white tea, named Long Nham, is made from the buds of ancient Shan Tuyet tea trees hundreds to thousands of years old, growing naturally on Tay Con Linh mountain range. Infused with the essence of nature and crafted by skilled tea artisans, Long Nham is a rare, high-quality white tea for connoisseurs.

6. Understanding Pu-erh Tea

Pu-erh tea also originates from China. The name “Pu-erh” comes from a town in China known for tea trade. Pu-erh tea is typically pressed into cakes or bricks from leaves harvested from ancient tea trees in high, cool regions. The brewed tea liquor is reddish or dark brown with woody and smoky aromas.

Pu-erh tea has two main types: raw (sheng) and ripe (shu). Raw Pu-erh is processed simply by rolling the leaves, sun-drying, and pressing into cakes. It does not undergo enzyme killing, so the tea continues to oxidize during storage. Like Western champagne, it improves and becomes more valuable with age, usually best after about 10 years. Ripe Pu-erh undergoes a fermentation process after drying, where the tea is piled, moistened, and fermented for 30-50 days before pressing. Ripe Pu-erh is best enjoyed after 3 years and has a sweet aftertaste.

Pu-erh tea is a valuable and prized tea.

Kiet Nhi by Chính Long is a type of Pu-erh tea, handcrafted by Dao ethnic tea artisans using their unique traditional methods. This tea absorbs the mountain forest fragrance as well as the gentle aroma of bamboo containers, making it a heartfelt product.

After learning about these teas, their unique characteristics in origin, liquor color, and flavor, we can see the diversity and richness of the Vietnamese tea market today. Alongside the growth of tea culture, tea lovers increasingly demand higher-quality products that still preserve the natural flavors of tea leaves. Understanding this, Chính Long Vietnamese Tea aims to bring quality teas to tea lovers while maintaining the traditional culture of Vietnamese tea.