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Home»Teas »Vietnam »Thai Ngyuen

Vietnamese Jasmine
Vietnamese Scented and Green Teas
Thai Nguyen, Vietnam
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Flavor Profile:A delicious, full-flavored green tea infused with the calming, captivating fragrance of jasmine. Subtle hints of chestnut, toasted barley and pineapple.Ingredients:Green Tea Leaves, Jasmine Flowers.
Tea has been growing in northern Vietnam for over 2000 years. The hilly terrain and climate are home to some of the oldest varietals in existence. Teas made from these plants have a character all their own and are as distinctive and elegant as Vietnamese culture itself.

The Poetry of Tea
In Vietnam, the treasured arts of tea and poetry go hand in hand. Poets gather with friends to drink tea and recite lines from famous poems and new works. Prized tea sets are often graced with poems and imagery from celebrated poets adding to their aesthetic appeal.

Jasmine Scenting
Traditional Jasmine scenting is an artisanal process. Fragrant summer jasmine blossoms are harvested during the day and stored in a cool place. In the evening, the flowers are layered with renowned Thai Nguyen green tea and spread out in a special scenting room. The tea absorbs essential oils directly from the night-blooming blossoms. In the morning, most of the flowers are carefully removed leaving an exquisite green tea infused with the luscious aroma of jasmine reminiscent of fragrant, warm summer evenings in the hills of northern Vietnam.
Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
170°F (77°C)Best with Spring water233
Large-leaf green teas are known for their full flavor and smoothness. To attain this balance and avoid too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will "stew", creating a bitter, "spinachy" cup.

Moderately hot water, 160 to 180 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.

Another common method would be to enjoy the tea "Chinese style". Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple of minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.