I just went to Vietnam (Ha Noi and surrounding, the North) and of course tried some teas. I liked Vietnam and the teas so much I'll have to ramble and show pictures a bit more than usual.
A stunning country (nice even if one doesn't like tea).
Green teas: the typical experience
What to say about the green teas? My first reaction was amazement at how fresh the different teas taste. The one I had today starts off with a really fresh vegetal kale-like taste, which softens a bit to different flavors as you keep brewing it. The predominant flavor might be the mineral nature, along with the vegetal character that's never exactly grassy, different vegetable notes with a wood undertone.
One odd tendency of the teas I've tried is they just keep brewing consistently good tea, hanging in there infusion after infusion like decent Chinese or Taiwanese lighter oolongs.
|beautiful bluish green tea, tastes like it looks: intense|
The first time I ordered a tea in a restaurant they brought it steeping in boiling water, which of course will bring out the bitterness in any green tea.
The first taste was really nice anyway, fresh and light, but it occurred to me that continuing to steep green tea for a long time in boiling water wasn't going to end well. I asked for extra glasses to halt the brewing process but it was too late (pictured here); that wonderful fresh character turned extra-bitter.
Of course I was still intrigued, ready to keep on tasting teas. This was my second visit to Vietnam but since my tea obsession really ramped up after my last visit (when I was happy to check out tea and herb blends from there that were new to me). This time I was going much deeper for sure.
Later the same sort of thing happened at a tea shop, of all places; they were brewing green tea at boiling temperature, and not taking the leaves out of the tea, they let is keep on brewing. They were doing it on purpose!
Actually I was still in denial about that until a forum discussion after the trip absolutely confirmed it. Aside from that being odd, preferring bitterness, it seemed a shame to drown out the range of other amazing flavors these teas were capable of.
At a shop near our hotel they sold a number of different teas (and coffees) from larger bins, offering the tea by sampling smells.
Only one was a pure green tea (Thai Nguyen Tea--a province name reference), and one other black, and all those others tea flavored or blended with different flowers, and one rice tea.
It would've been sensible to buy them all given that pricing and those smells (that "green tea" bin says 60,000 dong for 100 grams; about $3--almost criminal to not buy the tea). Tea purist that I am, and given my wife was about to go crazy over all the tea I would buy anyway, I just bought the black and green. If I'd tasted that black tea instead of just smelling it 100 grams wouldn't have been nearly enough.
Vietnamese black tea
The herb and flower teas are a different story I won't be telling, but that one rice tea showed a lot of promise (the smell did), and one lotus tea I tried there was quite nice. So maybe some explaining is in order, since I skipped so much: it wasn't really a tea theme vacation.
|trying bia hoi, fresh beer (me, not him)|
It seems likely I never did stumble across the best of what Vietnamese tea has to offer, perhaps not even trying one from the main growing region--Tan Cuong--in that Thai Nguyen province (review of one such here). I'll be back.