Vietnam boasts one of the oldest tea cultures in Asia, yet it has only gained significant recognition in the European market since the early 1980s, initially in the bulk tea sector and more recently for specialty teas.

In northern Vietnam, particularly in highland regions at elevations of up to 1,500 meters, green tea has been cultivated for over 2,000 years. In contrast, southern Vietnam, especially in the lowlands around Lam Dong and Thai Nguyen, is known for producing orthodox black tea, locally known as “trà man”.

The northern regions still largely operate under traditional farming structures. Smallholder farms, typically family-run plantations with their own tea fields, harvest fresh leaves and deliver them to nearby factories. Payment is based on the quality and quantity of the leaves delivered.

In central and southern Vietnam, however, tea plantations and processing factories are typically owned by the same entity, following the model of large-scale tea production found in countries like India and Sri Lanka.