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The Journey of Vietnamese Tea: From Fields to Cup

The journey of Vietnamese tea from the fields to the cup is a fascinating process that is deeply rooted in Vietnam's culture and history. The history of Vietnamese tea cultivation dates back over a thousand years, with commercial production originating from the period of French occupation in the late 19th century. During this time, the first cultivated tea plantations were established in Pho Tho.

Growing and harvesting tea in Vietnam is often an endeavor dominated by small farms, although there are also some large multinational companies involved. Most wild tea bushes grow in mixed forest environments and are managed by ethnic groups, particularly the H'Mong and Dao minorities. The tea is processed either in small artisan businesses or in larger factories. Processing methods vary from simple, artisanal techniques, such as drying in wood-fired drum kilns, to more modern methods in large factories.

The process of making tea involves various steps, including withering, rolling, oxidizing and drying the leaves, depending on the type of tea being produced. A variety of teas are produced in Vietnam, including green tea, black tea, oolong, white tea and special flavored teas such as jasmine, lotus and cinnamon green tea.

Vietnamese tea culture has evolved and modernized over time while maintaining its traditional roots. Today, Vietnamese tea culture includes both traditional tea ceremonies and modern creations such as bubble tea. This cultural wealth is also reflected in the increasing importance of sustainability and ethical farming methods in Vietnam's tea industry.

In summary, the journey of Vietnamese tea from fields to cup is a reflection of Vietnam's rich cultural and historical landscape, combining tradition, innovation and a commitment to sustainability.

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