Vietnam Tan Cuong Hoangbinh Loose Leaf Green Tea

The Tan Cuong commune in Thailand Nguyen province, north of Hanoi, is where Vietnam's finest green tea has been grown for generations. Thai Nguyen loose leaf green tea holds Protected Geographical Indication status — one of only two Vietnamese teas to do so — and Tan Cuong sits at the heart of that protected territory, nestled in the eastern foothills of the Tam Dao mountain range at around 500 metres altitude. The surrounding peaks shelter the gardens from the harshest summer sun and the coldest winter winds, creating a remarkably stable microclimate, with average temperatures of 22 to 23°C year-round, that allows the tea plants to develop with quiet intensity.

This particular tea comes from Hoang Binh, one of the most respected producers in the Tan Cuong area, working in the tradition that families here have maintained and refined across many generations. The leaves are harvested from the native Trung Du cultivar and processed using the characteristic Vietnamese method: hand-picked, pan-fired to halt oxidation, then carefully rolled into the slightly twisted, curved shapes that Tan Cuong tea is known for. It is a considered and unhurried craft, and the result in the cup reflects that care.

What makes Tan Cuong green tea so distinctive is its flavour journey. There is an initial briskness — a clean, grassy note with a mild bitterness that arrives at the front of the palate — and then, as the tea passes the throat, something quite different unfolds: a deep, naturally sweet finish that lingers long after each sip. Notes of young rice, light brown sugar, and a faint nuttiness complete a profile that is at once refreshing and satisfying. The liquor is pale and luminous, and the aroma alone is worth pausing for.

Since 2008, High Teas London has been sourcing and sharing exceptional teas from the world's finest growing regions. With one of the largest collections in the country — over 350 teas and infusions — we have long believed that some of the most rewarding cups come not from the most famous origins, but from the places where a particular combination of soil, climate, and craft has been refined across lifetimes. This Vietnamese green tea is a fine example of exactly that.

Ingredients: Green tea (Tan Cuong, Thai Nguyen, Vietnam).

Brewing Note: Tan Cuong green tea is best treated gently, but it can also handle a little more boldness than many green teas — this is how Vietnamese tea drinkers traditionally enjoy it. Use water at around 75 to 80°C and steep for 30 to 60 seconds for a first infusion; if you prefer a stronger, more characterful cup, steep for up to 2 minutes. A brief rinse of the leaves before the first pour — pouring water over them and discarding after around 10 seconds — is worth trying, as it opens the rolled leaf and brings the natural sweetness forward more cleanly. The leaves will give two or three good infusions; each one slightly softer and sweeter than the last.