From Forest to Teacup: Experiencing Vietnam’s Wild Teas at La.Kao Teahouse in Hội An

Saturday - 21/06/2025 06:22

A tea guide’s journey from HuyEco’s Oolong factory to La.Kao Teahouse in Hội An—where wild Vietnamese teas, forest traditions, and sustainable farming unfold through a ten-tea tasting experience.

From Forest to Teacup: Experiencing Vietnam’s Wild Teas at La.Kao Teahouse in Hội An

Bài tiếng Việt đã được dịch (Vietnamese Version) tại đây: La.Kao & HuyEco – Trà Rừng, Văn Hóa Bản Địa & Hành Trình Bền Vững | HuyEco.vn

This morning, I guided two guests on a half-day HuyEco tour through our Arabica coffee garden and Oolong tea facility. At the factory, we explored the post-harvest processing of Oolong tea—from withering to rolling, oxidizing, and drying. The air was filled with a warm, floral aroma, and the guests were instantly captivated.

Captured at Oolong tea factory – this ‘shaking’ step activates natural fermentation by gently tossing the leaves, enhancing the tea’s signature floral fragrance. It’s one of the essential stages in post-harvest tea processing, often featured in our half-day tours.

As the conversation deepened, they began asking about authentic Vietnamese tea flavors, especially wild teas grown in remote forests without chemical input—teas connected to sustainability and indigenous cultures.

Their questions reminded me of a special visit I made a few months ago to La.Kao Teahouse in Hội An—a quiet space that offered not just exquisite tea, but insight into natural farming, preservation, and the soulful side of tea in Vietnam. That experience stayed with me, and I’d like to share it here.

Display of nearly ten wild Vietnamese tea varieties served at La.Kao Teahouse in Hội An, featuring dried tea leaves and handwritten notes describing their forest origins, flavors, and natural cultivation methods. — A curated selection of rare Vietnamese forest teas at La.Kao Teahouse in Hội An—each sourced from ancient tea trees and crafted using traditional, chemical-free methods. These specialty teas reflect the biodiversity and cultural heritage of Vietnam’s highland regions.

A Small Space with a Big Story

La.Kao doesn’t stand out at first glance. There are no flashing signs or crowds lining up outside. It sits quietly on a small alley just off Phan Châu Trinh street. A half-open wooden door, a few lush pots of greenery at the entrance. Inside, the noise of the old town fades, replaced by soft light, gentle music, and a calm welcome from the owner.
📍 La.Kao Teahouse
34, Alley 71 Phan Châu Trinh, Hội An, Vietnam
Open daily from 12:00 to 7:00 PM
www.lakao.vn

Tea from the Forest – and a Quiet Journey of Preservation

The owner—a calm, introspective man with deep knowledge of tea—sat with me and shared stories behind each tea on the menu. What struck me wasn’t just the flavor (though every tea was exquisite), but the origin and purpose behind each leaf.

He spoke of his treks into remote northern forests of Vietnam, where wild, ancient tea trees still grow. Instead of mass harvesting, he chooses to pick modestly, buy directly from local ethnic communities, and never use chemical intervention.

“Tea is more than a drink. It's a way to keep the forests, the people, and the culture alive,” he said.

Miwa holding a book about wild tea varieties from northern Vietnam, featuring forest-grown teas and traditional cultivation methods — Miwa holding a book that documents rare tea varieties from the forests of northern Vietnam—highlighting indigenous knowledge, natural farming practices, and the cultural heritage behind Vietnam’s wild teas.

A bundle of wild forest tea purchased as a keepsake—harvested by local ethnic communities deep in the northern Vietnamese mountains, tied together for easier transport on long journeys. — A tea bundle brought home from the forest—harvested by local ethnic people in remote mountain regions of northern Vietnam. To ease long treks through the forest, they gather tea leaves into compact bundles. We brought one back not just as a souvenir, but as a reminder of the care, tradition, and resilience behind every leaf.

Tea Tasting as a Ritual of Slowness

I chose a tasting set featuring three varieties: a high-elevation Oolong, a wild-grown Shan Tuyết green tea, and a chilled salted apricot tea called Hoi An Summer—La.Kao’s house specialty. Each tea was steeped three times. Every pour offered a different character. The owner patiently guided me through the nuances of each one: where it was grown, how it was processed, and what made it unique.

I sat there for nearly an hour—no phone, no distractions. Just tea, conversation, and a quiet appreciation for being right there, in that moment.

Tasting Hojicha tea in Vân Hồ, Sơn La—capturing a moment of enjoying roasted green tea in Vietnam’s northern highlands. — Enjoying a cup of Hojicha in Vân Hồ, Sơn La—a roasted green tea known for its earthy aroma and low caffeine. This Japanese-origin tea is now embraced in Vietnam’s cool mountain regions, offering a warm, grounding experience amid the misty hills.

Tea and Coffee – Two Paths, One Philosophy

As someone who works in sustainable coffee farming, I realized that tea and coffee may differ in flavor, but they share a common soul. Both can serve as bridges between people and nature, when grown and shared with care.

La.Kao isn’t just a teahouse. It’s a micro-ecosystem where tea is respected like a living being, and guests are invited into a quiet story of protection and purpose.

Tasting Vietnamese tea and writing flavor notes on a tea cupping sheet—capturing a sensory experience similar to coffee cupping, focused on aroma, body, and aftertaste — Documenting a tea tasting session using a cupping-style flavor sheet—exploring the nuances of Vietnamese forest-grown teas through aroma, mouthfeel, and finish. A mindful ritual that blends the precision of coffee cupping with the soul of traditional tea.

Closing Thoughts – A Cup, A Perspective

I left La.Kao as the sky began to dim. My heart felt light, as if rinsed clean by the aroma of tea and the honesty of that space.

If you ever find yourself in Hội An, and you’re someone who values not just what’s in your cup, but the path it took to get there—I believe you’ll find something memorable at La.Kao.

“Tea doesn’t have to be fancy. Just honest.”
— A line from that quiet afternoon I’ll never forget.

Miwa and I posing for a keepsake photo at La.Kao Teahouse in Hội An after tasting ten different Vietnamese forest teas — A joyful moment captured at La.Kao Teahouse in Hội An—Miwa and I after completing a ten-tea tasting journey featuring rare, forest-grown Vietnamese teas. A shared experience of flavor, culture, and quiet connection.

🔗 Internal Links (on HuyEco.vn)

Half-Day Coffee & Tea Tour at HuyEco
👉 https://huyeco.vn/en/page/eco-coffee-tour.html
→ Learn about HuyEco’s immersive half-day tour, including Arabica coffee farming and Oolong tea processing.
Blog: A Sustainable Farm-to-Cup Experience in Da Lat
👉 https://huyeco.vn/en/blog/sefwe-48.html
→ A detailed look at the full HuyEco tour experience, from coffee cultivation to tea tasting.
HuyEco Homepage
👉 https://huyeco.vn/
→ Explore HuyEco’s mission, products, and sustainable farming practices.

🌍 External Links (for context on Vietnamese tea & sustainability)

Agroecological Tea Practices in Vietnam – Springer Journal
👉 https://link.springer.com/article/10.1007/s42398-021-00182-w
→ A scientific review of sustainable tea farming methods and challenges in Vietnam.
Vietnamese Tea Culture & Heritage – VietFAS
👉 https://vietfas.vn/en/tra-viet-nam-tinh-hoa-van-hoa-huong-vi-dat-troi/
→ An overview of Vietnam’s tea history, cultural significance, and economic role.
Solutions for Vietnamese Tea Sustainability – VBCSD
👉 https://vbcsd.vn/en/detail.asp?id=575
→ Insights from a national conference on improving tea quality and sustainable development.

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In case you want to use the materials for non-profit community purposes, please contact the author at email address: huyeco1125@gmail.com
Sincerely