Tea blog
Guides to Vietnamese tea for importers, blenders and wholesalers: tea grades and specifications, processing, packing and brewing.

Vietnam orthodox black tea from Goo Farm: how it is made, 12 grades from OPA and OP to fannings and dust, tons per 40HC container, packing and how to buy.

Vietnam CTC black tea from Goo Farm: how it is made, how the BOP, BP, PF and PD grades differ, tons per 40HC container, packing options and how to buy.

OP, OPA, Pekoe, BPS, fannings and dust: how Vietnamese green tea grades differ in leaf, liquor and taste, and which grade suits loose tea or tea bags.

Black tea vs green tea from leaf to cup: oxidation vs kill-green, grades, taste, caffeine and antioxidants, and what to check when buying from Vietnam.

Vietnamese vs Chinese tea culture compared: history, green tea vs six tea categories, small pots vs gongfu, rituals, and what it means for buyers.

How to brew oolong tea: water temperature, leaf ratio and steep times for gongfu, mug, iced and cold brew, plus milk tea batches and storage.

Hanoi iced tea (trà đá): strong green tea over ice for 4,000–5,000 dong a glass. How sidewalk stalls work, when locals drink it and how to try it.

Vietnamese tea culture: green tea for guests, fresh-leaf tea, lotus and jasmine tea, street iced tea, Tết rituals, and why black tea is mostly exported.

Vietnam spring tea in 2025: official data show the crop grew despite a dry winter. What happened, how prices moved, 2026 so far and how buyers can plan.
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