Thai Nguyen Tea
For the purist, unscented green tea from the mountains of Thai Nguyen is considered the best choice for savoring the intricacies of Vietnamese tea.
The soil and climate of this region are ideal for producing a flavorful, aromatic brew.
Similar to China and Japan, Vietnam has a long developed tea aesthetic with social and spiritual connotations. The occasion, the guests and the setting determine which tea is prepared and how it is served.
Gardens, poetry and ornamental tea pots are also an important part of Vietnam’s tea tradition.
Made exclusively for us by selecting newly sprouted tea leaves, Vert du Vietnam green tea has been carefully crafted using a particular combination of pan-firing, rolling and oven roasting to maintain a rich, jade-green color and a distinctive, slender, beautifully twisted leaf.
Water Temp: 170°F (77°C)
Quality of Water: Best with spring water
Quantity of Leaf: 2 tsp per 8oz water
Steep Time: 3 minutes
Large-leaf green teas are known for their full flavor and smoothness. To attain this balance and avoid too much bitterness or astringency, we recommend using slightly cooler water.
If the water is too hot, the leaf will stew, creating a bitter, spinachy cup. Moderately hot water, 160 to 180 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.
Another common method would be to enjoy the tea “Chinese style.”
Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple of minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top.
When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.