Overview
Vietnam is the world's seventh-largest tea producer, with an annual output of about 180,000 tonnes of dried tea leaves. A wide variety of teas are produced, including green tea, black tea, oolong tea, and lotus tea, with a cultivation area of about 130,000 hectares. The history of Vietnamese tea goes back more than 1,000 years, and in the northern mountain regions in particular there are ancient tea trees several hundred years old.
Growing regions and areas
Thai Nguyen province is Vietnam's most famous tea producing area, known as a producer of high-quality green tea. Phu Tho province is also a traditional tea producing area. In the south, Lam Dong province(the Da Lat highlands) produces oolong tea and artichoke tea, making use of the cool climate. Shan Tuyet tea made from the ancient tea trees of Ha Giang and Yen Bai provinces is also drawing attention.
Cultivation methods and harvest season
The tea harvest runs from April to October, with spring tea (April to May) considered the highest in quality. Five to six harvests a year are possible, carried out by both hand-picking and machine-picking. The green tea of Thai Nguyen Province is processed using a distinctive pan-firing method. In recent years, the acquisition of GAP certification and the shift to organic cultivation are advancing.
Exports and market trends
The annual export value of Vietnamese tea is about US$250 million. The main destinations are Pakistan, Taiwan, Russia, and China. About 60% of export volume is black tea, with the remainder green tea and other teas. The branding of high-quality specialty tea is a challenge, with efforts to raise added value by establishing regional brands.
Connections with Japan
Japan imports a limited volume of Vietnamese tea, but lotus tea and jasmine tea are popular among Japanese tea lovers. Projects to transfer Japanese green tea cultivation technology to Vietnam are also being carried out, and trial cultivation of tencha for matcha is taking place in Lam Dong Province.
