Tea, the second most popular drink in the world, after water. Tea leaves are precious medicinal herbs, used to make drinking water, beneficial for health.
Few foods are as enjoyable as tea. Just look at the starting place of the original tea tree, called the ancient Shan Tuyet, which is the mountains of the East – Northwest, with the average height of the tea area from 1,000m or more above sea level, where The great tea trees are thousands of years old, two or three people hug, enough to see the intense and different vitality of the tea tree favored by nature for humans.
Tea cup of spring crop 2021 from Lang Sang raw material area, Hang Dong commune, Bac Yen district, Son La When tea is bred, propagated, brought to the midlands and plains, planted where families, or planned into regions, forming an industrial tea, mass production, still retains its inherent value. , resonating the special connection factor between people. It seems that among many nutritious drinks, tea has the most special connection when the culture, people, and regions are reflected in tea. 
H’mong girl and tea cake in the heritage tea area Giang Pang, Sung Do, Yen Bai In Vietnam, whenever it comes to drinking tea, it is easy to think of drinking water that must be green, with a strong acrid taste, after being sweet, and drinking at the wrong time, easily leads to dizzying and dizzying because of drunkenness. That’s the old habit of drinking tea. A drink rich in vitamins and minerals like tea, but only because the brewing method is too long, too thick, making the bitterness of the tea overwhelm, eliminating the potential attractive flavors in tea (especially green tea). ) such as new nuggets, dried leaves, chlorophyll, sunshine… 
The ancient Shan tea trees in the Giang Pang tea area during the spring tea season The technique of making Vietnamese tea in the past was also simple, most of them only produced green tea, some production lines made black tea like Cau Dat tea factory from the 1930s, later there were Phu Tho, then Moc Chau… Later, new techniques were received by Vietnamese tea makers, improved their skills, and now it can be affirmed that the Vietnamese tea industry is not inferior to the world. Yeast-killing teas such as green tea, fermented tea such as white tea, red tea, yellow tea, black tea, pressed cake, etc. are all masterfully made by Vietnamese tea makers. 
Vietnam is the country that owns the largest ancient Shan tea material area in the world, with more than 20,000 hectares In the past, only middle-aged and elderly people had the pleasure of drinking tea, now, tea has even young fans. Vietnamese tea, gradually getting rid of prejudices and habits like drinking old-fashioned tea with toothpicks, tea users now know how to choose their favorite tea lines that are suitable for health. Elderly people can start a new day with a pot of green tea, raw tea (squeezing cake), or white tea to regain their spirit and comfort their mind. Women and children can choose a type of fermented tea such as red tea, oriental beauty, white tea rattan, ripe tea (squeezed cake) for daily use. If you like to drink tea with acrid, after-sweet taste, new nuggets flavor, green tea is the ideal choice, because tea immediately after picking, kills yeast immediately by boiling, or stir-frying, causing enzymes in the tea. Inactivated, stopped working, browning in tea leaves is minimally controlled, so tea leaves when finished, still give a fresh green color, the amount of catechins accounts for 30-40% in fresh tea leaves. are kept intact, helping to preserve the original flavor of the tea. 
One shrimp two-leaf tea bud, where the highest content of polyphenols is found in tea leaves Some tea products are fermented but are pressed cake (raw tea) in Ta Xua, Sung Do areas in the latest tea crop, due to tight cake pressing, tea has no conditions to be exposed to air, fermented very slowly, still kept Fresh green, acrid substance, deep aftertaste, with a slight flavor of nuggets, has a very interesting taste (fat in tea). Of course, this is a fermented tea line, so over the years, the green color of the tea will gradually brown. The more this line of tea is left over time, the more special the transformation of the inner substance in the tea becomes. Previously, only Yunnan could produce this pressed tea with the name Pu Er, now Vietnam has confidently made pressed cake tea, with outstanding quality and class, because of its long-standing tea areas. year, rare and extremely clean, safety and hygiene guaranteed. If you are a lover of discovering other hidden attractions in tea, choose fermented tea. Fermented tea, ie when finished picking, is cooled by nature or blown for a few hours, even days, weeks… to help wither the tea leaves. This process causes the activities of the enzymes polyphenol oxidase and peroxidase to break down the cell walls, exposing the polyphenols to air, this is called oxidation, which causes the tea leaves to brown. Over time, depending on the material area, soil, climate where the tea tree lives, the tea’s quality when oxidized has changes that even the tea makers themselves cannot foresee. This is one of the interesting elements that tea connoisseurs look forward to in aged fermented tea products. 
Fermented tea, pressed cake, using one shrimp ingredient in Sung Do tea area The process of letting tea oxidize, creates sweetness thanks to the carbohydrates available in tea, thanks to photosynthesis in the form of starch and sugar. Oxidized tea also produces floral aromas (thanks to geraniol and phenylacetaldehyde compounds), fresh fruity aromas (thanks to active ingredients nerolidol, benzaldehyde, methyl salicylate and phenyl ethanol), other substances such as trans-2-hexenal, n-hexanal, cis-3-hexenol and b-ionone help the tea retain its rich aftertaste. Depending on the type of tea, depending on the raw material area will bring different attractive properties. For example, tea fermented in Ta Xua and Son La areas will give off the scent of ripe plums and lemon peel. Fermented tea in Hoang Su Phi region, sweet honey flavor, orchid flavor will be outstanding highlights. Fermented tea of Sung Do or Tua Chua has a rich aftertaste, suitable for the style of people who have been used to Vietnamese tea for a long time because of its strong acrid, deep, long aftertaste… 
Raw material is a Shan tea shrimp, which is considered the “green gold” of the Northwest mountains Tea and drinks can be used at any time of the day, any season of the year. During the COVID epidemic season, using tea is also a way to protect health, because in tea up to 28 mineral elements were found, much higher than other plants, in which prominent substances: fluorine, manganese , arsenic, nickel, selenium, iodine, aluminum and potassium… Another factor to consider when choosing tea products to use is to know the origin, raw material area, manufacturer, and traceability of the tea. Do not use tea for belief, nor buy tea by ear, at market inflated prices. Tea is the second most popular drink in the world, just after water, so the revenue from tea is also an ideal number, thereby generating unsatisfactory and poor quality tea products, especially those that are pesticide residues, high levels of plant protection drugs, for the purpose of making quick profits, but forgetting about the quality of tea. That’s why for the World Tea Day 2021, initiated by the Food and Agriculture Organization of the United Nations (FAO), the theme was chosen: “Tea – Resilient, Sustainable, Healthy, from the raw material area to the destination. teacup”. The Vietnamese tea-loving community also actively responded to World Tea Day, urging everyone to stay at home to drink tea to prevent COVID-19 with the slogan: “For the health of my beloved family”.
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