The Art of Tea Enjoyment: The Secret to Enjoying the Essence of Vietnamese Tea

An old Vietnamese saying reminds every host to greet a guest with tea, a sign of how closely the tea cup is woven into daily life. Yet drinking tea and savoring tea are two different things. Drinking can be hurried; savoring means taking the time to look at, smell, taste and listen to your tea. Here are a few simple secrets to get you started.

1. Choosing tea: start with what you love

There are no strict rules for choosing tea. Green tea is light and clean, black tea is rich and warming, and oolong offers layered aromas. Take a close look at the dry leaves: evenly shaped, crisp leaves with a natural fragrance and no off odors are signs of tea that has been carefully processed and stored. Keep your tea in an airtight container, away from sunlight, moisture and strong smells.

2. Water: "first the water, then the tea"

Vietnamese tea lovers have long ranked water ahead of the tea itself, since water makes up most of what is in the cup. Use clean, soft water without any smell of chlorine. Bring it just to the boil, then let it cool to suit the tea: around 75–85°C for green tea, 85–95°C for oolong, and close to boiling for black tea.

3. Tea ware: cups and pots matter

The traditional saying "nhat thuy, nhi tra, tam boi, tu binh, ngu quan anh" (first the water, second the tea, third the cups, fourth the pot, fifth the companions) is a reminder that cups and teapots play an important role too. Clay and stoneware pots hold heat well and suit black tea and oolong, while white porcelain preserves aroma and shows off the color of green tea. Small cups with light interiors make it easier to admire the liquor.

Bat Trang ceramic tea sets are a familiar choice for many Vietnamese tea lovers, practical for everyday use and carrying the imprint of a traditional craft village. At the tea ware showroom of the 1927 Tea Factory, visitors can admire many Bat Trang sets alongside other tea ware.

4. Brewing: slow and steady

1. Warm the pot and cups with hot water so the tea stays hot.
2. Add the leaves in an amount suited to the size of the pot and your taste.
3. Wake up the tea: pour in a little hot water and discard it quickly to open up the leaves and rinse away any dust.
4. Steep briefly, taste, then adjust the timing for the following rounds.
5. Pour evenly into a pitcher, or move around the cups in turn so that every cup tastes the same.

5. Savoring with all five senses

Tea is fully enjoyed when every sense takes part:

• Sight: admire the clear, bright liquor and the leaves slowly unfurling in the pot.
• Smell: gently breathe in the aroma from the lid and from the cup.
• Taste: take a small sip and let it spread across your palate, noticing the soft astringency and lingering sweetness.
• Touch: feel the warmth of the cup in your palm.
• Hearing: the sound of boiling water, the pour and the unhurried conversation around the table.

6. The space and the company

The "ngu quan anh" in the old saying refers to the friends who gather around the teapot. A quiet room, soft light and good company can make any cup taste far better. You can find that feeling in the "Ngu Thuc Viet Tra" tea space at the 1927 Tea Factory, where guests are invited to slow down and enjoy tea the Vietnamese way.

Perhaps the greatest secret of the art of tea is attention. When we are truly present with our cup, every sip becomes memorable.