Tea has long become familiar beverages, Vietnamese from North to South, from the countryside to the cities, where the first cup of tea is to open the story.
If you have the opportunity to return to the countryside north you will see the old man in no time to do what with the kettle boiling, brake green tea you drink. Or in the city, when the first cup of tea is indispensable. Tea has become a habit, gesture ancient culture of the Vietnamese people.
Vietnam has a lot of different types of tea from green tea, dried tea, lotus tea until the tea is innovating and improving social needs such as ginger tea, artichoke tea, chrysanthemum tea, lingzhi tea ... But popular and widely used in daily life of the Vietnamese people are still teas below:
Green tea (green tea)
Green tea is also known as green tea has long been popular in all regions of Vietnam.Everywhere people also find green tea is present , the water that everyone can use, just for refreshment, cooling, anti-cancer as well.
Tea Leaf Green
In the countryside (most common in the North) before usually every home or have a tea in the bottom of the garden, to pick a function of drinking water daily.
Warm of green tea braking
Green tea picking down, rinse, pat (shredded) in a warm area (made of clay), magnet braking boiling water for about 30 minutes can be used. Want to green water and good light fragrant tea when you have to hand, just make the tea leaf borders, not crushed, and when braking brewed tea warm for nine of the area is covered with towels or straw dunes.
Dry tea
Dry tea is also another form of green tea, dried tea is made from young leaves (two or three) two high tea on the hill, and then dried in the sun or dryer are new.
Tea picking in the hills
Vietnam is famous for dried Thai Nguyen tea, because tea is grown and developed in a mountainous environment, absorb the water on the upland so delicious.
On cold winter days, hot cup of tea is an indispensable friend of the family of the North. Many people crushed dried tea, drink throughout the year during the month ... Especially when the spring festival, almost every house has dry braking teapot invitations next disk ginger jam or nuts.
Lotus tea
Lotus tea is a tea representatives of Vietnamese tea culture, tea pickers from young leaves (leaf 1 to 2) marinated with shower. Marinated lotus tea is a subtle art to reach its fragrance as desired.
For every 1 kg of dry tea, need 800-1000 lotus. Days in Hanoi is famous for Lotus in the crowd Tri, Quang Ba Village, West Lake lotus because here both aromatic and large, a lotus with 50 - 80 petals. To fragrant lotus, often people will be picked in the early morning, when it was not yet frozen lotus lotus incense and absorb the morning dew ... picking the cup portion of rice. How chilled tea is extremely elaborate, just a layer of lotus tea sprayed a layer of rice. Finally covered with paper (paper used for wrapped incense posts) or leaf rolls together. After 3 - 4 days ready (instrument made of bamboo) extract of dried tea then marinated again continuously as it ranges from 5 - 6 times as in lotus incense density that people want.
Lotus used to preserve rice with tea
Days before there is no hair people usually do it manually each time drying tea by boiling water in the bottle sealed, placed in a basket and then for tea around applied to the water heater.How to tea lotus flavor left in each field longer.
Maybe so, but when lotus tea enjoy a sense of sweet tea but cool, ethereal fragrance gently. A warm shower can take many weeks tea aroma that is still remaining thousand fragrant aroma.
