When the aroma of tea infuses into a dish

Thai Nguyen tea, once a familiar offering to guests, is now incorporated into meals as a new way of telling stories about the land and its people. From vibrant green tea leaves, through the hands of skilled chefs, the tea's aroma is refined and nurtured, transforming into exquisite dishes. The "Spring Tea Cuisine" meal – which won first prize at the 2025 "Experience the Cuisine of the Tea Region - Rich in Identity" culinary competition organized by May Plaza Hotel – is a vivid testament to this journey.

The tea-based dishes are arranged delicately, with the dominant green color evoking the aroma and flavor of spring tea.

In today's fast-paced life, tea remains present but has found a new space: the dining table. From this concept, tea- based cuisine is no longer a novel experiment, but has become a new approach to showcasing local culture. The "Spring Tea Cuisine" meal is built upon the very lives of the people of the tea-growing region.

According to chef Tran Van Son, who directly created the menu: Tea was chosen as the key ingredient, combined with familiar ingredients from the midland region such as free-range chicken, local pork, Dinh Hoa Bao Thai rice noodles, Phu Binh shiitake mushrooms… Each dish is carefully planned to preserve its natural flavor while subtly highlighting the tea aroma.

The initial impression came from the presentation. The meal was harmoniously arranged, elegant, and close to nature. The dominant green color of the tea, accented with warm yellow, evoked images of tea plantations in early spring, when dew still clung to the leaves and young shoots had just emerged.

The culinary journey begins gently with "Camellia Flower Soup with Green Grass" and "Taro and Green Tea Salad". The broth, extracted from young tea leaves, is blended with eggs and vegetables, resulting in a light sweetness, a hint of tea aroma, and a subtle bitterness.

Taro salad offers a refreshing sensation: crispy, creamy fried taro, combined with tea sauce and vegetables, is easy to eat and memorable. The main course begins with "Green Tea Chicken Rolls." Free-range chicken is marinated in green tea and local spices, neatly rolled, and cooked to perfection. When enjoyed, the meat is tender, the skin is golden, and the subtle tea flavor lingers on the tongue, creating a harmonious taste.

Next, "Green Tea Rolled Pork" offers a richer flavor. The pork is marinated in green tea for hours before steaming, resulting in tender meat that retains its aroma and sweetness for a deeper, more lasting taste. The slices of meat are arranged in a circular pattern like blooming flower petals, simple yet captivating.

The highlight of the meal was the "Lotus Tea Rice Rolls." The rice rolls, infused with lotus tea, were thinly spread like silk, shimmering with a pale green hue. The filling, made from shredded salmon, was perfectly seasoned. When eaten, the rolls were soft and chewy, with a subtle tea aroma, creating an elegant sensation.

Mr. Tran Ngoc Vu, a tourist from Phu Tho , shared: "While in Thai Nguyen, I happened to enjoy this meal. The dishes were all unique but not difficult to eat, but the lotus tea rice rolls left the strongest impression on me. The color of the rolls was both beautiful and unusual, like typical Japanese dishes."

The highlight of the meal lies in the "Dissolving Tea Flavor" dish. Japanese tofu is deep-fried in oil and then drizzled with hot tea sauce. When brought to the mouth, the slightly crispy outer layer crumbles, the soft tofu melts away, and the tea aroma spreads and settles quickly, leaving an unexpected aftertaste.

The dish is "Local-style pork rolls wrapped in green tea".

It's a moment that makes diners slow down, appreciating more deeply the subtlety in the combination of ingredients. In addition, "Spring Tea Cuisine" also features dishes such as "Green Tea Noodles with Ginseng Sauce Kung Pao," "Stir-fried Cauliflower with Shiitake Mushrooms," etc. The meal concludes with a light and refreshing "Flower Tea Soup," which helps balance the palate. Dessert is "Green Tea Panna Cotta" and a cup of Thai tea, providing a refreshing and pleasant feeling.

Reportedly, in addition to the "Spring Tea Cuisine" menu, May Plaza currently offers 120 tea-related dishes. Responding to customer demand, May Plaza has recently added a service to promote and sell tea-related dishes through social media and its online store.

According to Ms. Tran Nu Ngoc Anh, General Director of May Plaza Hotel and Vice President of the Thai Nguyen Provincial Tourism Association, tea-based cuisine is opening up a new direction for local tourism. Through meals like "Spring Tea Cuisine," tea is not only enjoyed but also tells stories about tea growers and the land that has nurtured generations...

Source: https://baothainguyen.vn/van-hoa/202602/khi-huong-tra-vao-mon-an-e23501d/