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Pu-Erh: The aged treasure from Vietnam

Pu-erh tea, also known as Trà Phổ Nhĩ in Vietnam, is a unique type of tea characterized by its special production and maturation. This tea is particularly popular because of its unique flavor profile and health benefits.

Making pu-erh in Vietnam begins with carefully selecting tea leaves from ancient tea trees that commonly grow in the mountainous regions of northern Vietnam such as Ha Giang, Lai Chau, Yen Bai and Dien Bien. These trees mostly belong to the variety Camellia sinensis var. assamica, which is known for its large leaves.

There are two main types of Pu-Erh tea: raw (green) Pu-Erh and aged (black) Pu-Erh. The raw Pu-Erh is not fermented. After drying, the leaves are pressed directly into tea cakes and air-dried, resulting in a slow, natural fermentation over time. The aged Pu-Erh, on the other hand, undergoes an accelerated fermentation process in which the tea leaves are piled up, moistened and covered to speed up fermentation. This process can take between 45 and 60 days.

The preparation of Pu-Erh in Vietnam is a traditional craft that is characterized by small, sustainable cultivation methods. Production is often closely linked to local communities and their cultural practices. Tea plays an important role in the social life of ethnic minorities in tea-growing regions, where it is often offered as a sign of hospitality and respect.

Compared to Chinese pu-erh, which tends to be strong and complex in flavor, Vietnamese pu-erh is often described as milder and smoother, with a subtle sweetness and nutty aroma. This difference in flavor profile is due to the terroir and specific tea processing techniques in Vietnam.

In addition to being an enjoyable drink, Vietnamese Pu-erh is also valued for its health benefits. It is traditionally used to treat digestive problems, high blood pressure and cholesterol and has detoxifying properties.

For more information about Pu-erh tea in Vietnam, you can visit the following sources:

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