B-VN-047

Vietnamese Black

Trà đen Phú Thọ

Orthodox black, from Phu Tho, Vietnam.

Black tea

Vietnamese Black is strongest on bitterness, astringency and body. Typical tasting words: malt, dry wood, toast crust, cocoa powder, molasses. Phu Tho is home to some of Vietnam's oldest experimental tea research stations, initiated under French colonial governance. While Vietnam domestically favours green tea, its lowland black tea production forms a major part of global blending trade.

Also known as Phu Tho Black and Vietnam Orthodox Black.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency3umami0brightness2body3smoothness3aroma intensity2finish length2

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty1toasty3malty3honey1spicy1woody3earthy2smoky0creamy0citrus0stone fruit0tropical0cocoa2caramel1

Facts

Origin: Phu Tho, Vietnam
Plant: Camellia sinensis var. assamica
Harvest: spring through autumn, April to October
Elevation: low
Oxidation: 85 to 95%
Roast: unroasted
Leaf: broken
Price band: budget
Availability: fairly common
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then drying, then sorting.

Caffeine

A cup of Vietnamese Black carries a typical estimate of 55 mg of caffeine, within a range of 40 to 70 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	3 min, 4 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
breakfast
morning

Pairs with breakfast_dishes and pastry. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.