Vietnamese tea is a variant of classic black tea, which is very different from those we know from Asia and the British Isles. The flavor of the Vietnamese tea is dominated by a note of sweetness which is a consequence of roasted malt with a characteristic - silk aftertaste. Harmonious taste and intense aroma together with golden coloring make the Vietnamese tea one of a kind.
Health benefits: A cup of infusion after a meal will help the secretion of gastric juices, and thus facilitate the digestion of food. Tea prevents tooth decay and gum disease. It works favorably on the circulatory system, helps maintain normal sugar and cholesterol levels.
How to make a Vietnamese Tea?Put 1 teaspoon of Vietnamese Tea into 200 ml of hot water (85-90 degrees Celsius), cover and leave for 1-3 minutes. You can add some sugar or honey.
Vietnamese tea is the most popular export product, but few people know that Vietnam is also famous for the production of high quality tea species Gunpowder, OPA, Oolong and Sencha.