History and Production Vietnam’s tea cultivation dates back to the 1880s during French colonial rule. The French introduced tea plantations in the northern regions, leveraging the favorable climate and fertile soil. Over time, tea production expanded to other parts of the country, including the central highlands and southern regions. Black tea, in particular, undergoes a full oxidation process, which involves withering, rolling, fermenting, and drying the tea leaves. This process gives black tea its characteristic dark color and robust flavor. Key Growing...