Vietnam Fermented Tea Heritage

In the treasure trove of Vietnamese tea culture, a special type of tea is gradually being revived and asserting its value – Vietnamese fermented tea. This is not only a drink, but also a testament to the intersection between folk knowledge, special soil, and sophisticated processing techniques with a meditative and natural understanding direction .

The concept of fermented tea

Fermented tea is a type of tea that is processed by a controlled microbial fermentation or oxidation process, which helps to transform the enzymes and organic compounds in the tea leaves. In Vietnam, the most prominent fermented tea is ancient Shan Tuyet tea, which is naturally fermented by sunlight, humidity and time , retaining its high nutritional content and deep, profound flavor.

Raw materials – Treasure from the jungle

The main ingredient for making fermented tea is ancient Shan Tuyet tea leaves - growing at an altitude of 1,200-2,000m in mountainous areas such as Ha Giang, Tuyen Quang, Yen Bai, Lai Chau... Tea trees that are hundreds of years old, growing in the fog, without chemical fertilizers, without pesticides - are the "living heritage" bestowed by nature.

Traditional fermentation techniques

Unlike the industrial fermentation method using microorganisms, Vietnamese fermented tea is based on the process of sun-drying - humidification - preservation in natural conditions , usually lasting from several months to several years. Some establishments apply closed fermentation methods, basement fermentation or fermentation in ceramic jars, earthenware jars to create a stable microbial environment, producing a ripe aroma, sweet aftertaste, and dark amber tea water .

Taste and value

Fragrance : agarwood, wood, herbs, a hint of light smoke reminiscent of distant mountains and forests.

Taste : rich, sweet aftertaste, not harsh. The longer you leave it, the deeper the flavor.

Effects : helps digestion, warms the body, reduces cholesterol, calms the mind, suitable for the elderly and meditators.

Intersection of tradition and modernity

Nowadays, Vietnamese fermented tea is not only popular domestically but also exported to demanding markets such as Japan, Taiwan, and Europe . Many domestic brands are also upgrading the brewing process, combining ancient tea varieties and modern technology to create high-end fermented tea lines to serve the elite tea connoisseurs.