Fragrant spring tea

In March, with gentle breezes, the spring tea hills in the region renowned for its premium tea are sprouting new leaves. Viewed from afar, these spring tea hills resemble vibrant, lush green carpets. For tea growers in Thai Nguyen, it's rare to see such a bountiful and high-yielding spring tea crop as this year.

After harvesting, the tea leaves are packed into large sacks by the villagers to be taken home for processing.

Clean on the hill

Walking around Tan Cuong commune, we encountered hardworking farmers everywhere, their hands nimbly picking the glossy spring tea buds. During the first harvest, Ms. Pham Anh Nguyet, who has been involved with tea cultivation in Guoc hamlet for over 20 years, happily shared: "My family has over 8 sao (approximately 0.8 hectares) of tea plants. Usually, we only harvest one crop per year, but this year we're sure to harvest two crops of spring tea. This season, my family can harvest nearly 170 kg of tea, which will sell for 300,000 VND/kg."

Not only in Tan Cang, but the spring breeze has awakened the tea-growing regions of Thai Nguyen after many days of winter dormancy. From tea bushes that had been pruned and left a grayish color, the tea buds are now turning green. Although the yield is only half that of the main harvest, the aroma of spring tea is eagerly awaited by tea lovers. With its subtly sweet aftertaste and a hint of mild bitterness and richness, the flavor of the first tea harvest of the year is likened to love at its beginning.

Mr. Tran Van Thang, from Hong Thai 2 hamlet, Tan Cuong commune, explained: Spring tea is the most anticipated tea of ​​the year because after the winter dormancy, the tea plants accumulate many nutrients. When spring arrives, the first tea buds sprout, full of vitality. The young shoots contain less catechin, so they are usually less bitter, have a sweeter aftertaste, and are richer in flavor compared to tea from other seasons.

The cool spring weather and moderate rainfall are ideal, allowing tea leaves to absorb the essence of the earth and sky, resulting in a naturally delicious and gentle flavor, just like spring itself. Therefore, spring tea has a delicate aroma, a refreshing taste, a sweet aftertaste, and a long-lasting finish. Other seasons may produce stronger or more astringent teas, but they can hardly achieve the lightness and clarity of spring tea.

The land and sky bestow a unique flavor upon the spring tea, and human kindness brings a special feeling to consumers. Mr. Hoang Tuan, from Phu Tho hamlet, Vo Tranh commune, shared: "The people of this tea-growing region are increasingly actively applying VietGAP and organic farming practices to tea production in general, and spring tea production in particular. We tea growers have become conscious of producing 'clean' tea right from the hills by saying no to banned pesticides; we only use organic and microbial fertilizers to cultivate the tea. In many places without ponds, lakes, rivers, or streams, people use cool, clear well water to irrigate their tea plantations…"

A vivid testament to Mr. Hoang Tuan's claims is the fact that nearly 18,000 hectares out of a total of nearly 24,000 hectares of tea in Thai Nguyen are being produced according to VietGAP and organic standards, ensuring "clean" raw materials right from the hills. Of this, more than 6,400 hectares meet VietGAP standards, and 125 hectares meet organic standards.

Fragrance in the house

To ensure that spring tea exudes its fragrance, farmers not only cultivate "clean" tea buds on the hills but also dedicate much effort to the processing stage.

The tea processing areas of households in Thai Nguyen are always clean and ensure food safety and hygiene.

Ms. Ngo Thi Huong, who has over 30 years of experience in growing and processing tea in Hong Thai 2 hamlet, Tan Cuong commune, said: "When we bring the tea buds from the hills back home, we have to dry them naturally (for about 1 to 2 hours) to help the tea release all the hot and humid air during transportation, and to dry any dew drops still clinging to each bud. Instead of drying them on the ground like in the early 2000s, now every family is conscious of drying tea on trays, baskets, or in clean areas, ensuring food safety and hygiene."

After the wilting process is complete, the tea leaves are placed in a hot tin pan and rotated at 100°C to cook them, reducing bitterness and astringency (about 2kg per batch). Tea makers call this the enzyme inactivation process. Although it only takes 7 to 8 minutes, this step is very important, helping to bring out the fragrant aroma of spring tea. Rolling the tea leaves is the next step to transform the tender green tea buds into fragrant cups of tea. This is considered a crucial step, determining the beauty and longevity of the tea leaves.

Ms. Ngo Thi Huong said: "Before we had machinery to help, we tea makers had a hard time because we had to knead the tea leaves by hand, which was very time-consuming. Now, we only need to knead by hand for about 2 to 3 minutes, then put it into the machine to knead again until it meets the requirements, then take it out, shake it loose, dry it, and then add flavoring and mold."

In tea processing in general, and spring tea processing in particular, aroma extraction is a crucial step that determines the quality of the tea. Therefore, tea makers are extremely meticulous when performing this step. Aroma extraction is carried out for 30 to 35 minutes at a temperature of about 70 degrees Celsius, which helps break down the tannin and ester bonds in the tea, resulting in a tea with a mild astringency, no bitterness, a sweet aftertaste, and a refreshing, fragrant aroma reminiscent of roasted rice in every cup.

From the end of March to the beginning of April, the spring tea plants continue to sprout buds, yielding a second harvest. Throughout the entire process, from harvesting to processing the spring tea, the tea makers of Thai Nguyen are dedicated and meticulous. Perhaps it is the land and people of the Thai Nguyen tea-growing region that give each cup of spring tea such a fragrant aroma.

Source: https://baothainguyen.vn/kinh-te/202603/thom-ngat-che-xuan-c7227a1/