Braised pork with black tea is rich and tender.

In Vietnamese culinary culture, tea leaves have long been used as a natural seasoning. Their mild astringency helps remove the fishy smell of seafood while enhancing the flavor of dishes. For coastal communities, adding a few dried tea leaves to the pot when boiling squid is a familiar tip that helps keep the squid firmer and more fragrant. In Duong Hoa, however, the combination of tea and cuisine has developed into a distinctive culinary feature, which has been introduced at the Duong Hoa Tea Culture and Tourism Festival and other local tea-tea festival in recent years.

On the lush green tea hills owned by the family of Ha Ngoc Quynh in Duong Hoa commune, fresh tea buds are not only brewed into drinks but also used as ingredients in a variety of creative dishes. One example is crispy fried tea buds, where tender green leaves are coated in golden batter and deep-fried until crunchy. Another highlight is oolong tea rib soup, featuring slow-simmered pork ribs with a delicate aroma of tea.

Tea-infused sticky rice is soft and fragrant.

Tea also appears in many other dishes, sometimes in subtle yet distinctive ways. Braised pork with black tea is rich and tender, while tea-infused sticky rice is soft and fragrant. Other specialties include crispy black tea fried squid, tea-grilled chicken, and steamed fish with black tea and soy sauce, glass-noodle soup made from tea powder and arrowroot. Tea even finds its way into beverages and desserts, such as tea wine and refreshing tea-flavored cakes.

Steamed fish with black tea and soy sauce.

Each dish uses tea in a different way. Some recipes incorporate fresh tea leaves, while others use brewed tea, tea powder, or even distilled tea extracts. What makes Duong Hoa’s tea cuisine special is that the tea flavor is gentle rather than strongly bitter. Many dishes use oolong tea—known for its delicate aroma and naturally sweet aftertaste which helps balance flavors and offers diners a refined culinary experience.

Tea-inspired cuisine has become a highlight for visitors exploring the tea-growing region of Duong Hoa. Pham Thi Thanh Huong, CEO of Viet Tu Investment, Construction and Trading Co., Ltd., has introduced the area’s premium tea products to international markets, including China and Japan. In the coming years, more spaces dedicated to tea appreciation and tea-based cuisine experiences are expected to be developed, offering visitors new ways to experience the culture of Duong Hoa tea. These initiatives aim to bring the distinctive flavors of Duong Hoa to a wider audience while promoting the richness of Vietnamese culinary culture to the world.

By Ngoc Mai