Tan Cuong Thai Nguyen
🇻🇳 Vietnam

Tan Cuong Thai Nguyen

太原新疆

pan-fired

Tan Cuong is the flagship green tea of Thai Nguyen province — one of only two Vietnamese teas to receive Protected Geographical Indication (PGI) status. Production traces to the local Vietnamese pioneer Vu Van Hiet (1883–1945), who brought tea seedlings from Phu Tho and shared cultivation methods with Tan Cuong farmers. The plantation today spans ~400 hectares around the village; the cup carries a distinctive "young rice" aroma alongside fresh-cut grass and brown-sugar sweetness — the regional signature that distinguishes Vietnamese pan-fired greens from the Chinese equivalents on which the technique was originally based.

Quick facts

Origin
Vietnam
Region
Thai Nguyen
Harvest year
2025
Harvest season
spring

Brewing

Leaf
3.5 g / 100 ml
Water
80°C
Rinse
no
Gongfu steeps (s)
25, 35, 50, 75
Western (min)
2.0

Tolerates 80 °C — a bit higher than Japanese sencha but lower than Chinese pan-fired. The "young rice" aroma is the regional descriptor; if the cup smells of seaweed/marine, it's not Tan Cuong.

Calculate leaf weight for this tea

Tasting notes

Aroma
young rice, fresh-cut grass, toasted nut
Flavor
vegetal, sweet, brown sugar, nutty
Mouthfeel
silky
Finish
long, sweet

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