From the space of tea culture
Ms. Tran Hao Nhien - Production Manager of Long Dinh Tea Joint Stock Company said: Long Dinh Tea Museum was born with the mission of bringing a journey of tea experience in the largest tea cultural space in Vietnam, to listen to stories about the more than 100-year-old tea land of Cau Dat - the land chosen by the French to grow tea, the origin of the tea industry on the Lang Biang plateau.
Cultural space - Long Dinh Tea Museum is located in Cau Dat area, where in 1927, the French first brought tea trees to Vietnam for experimental planting here. Thanks to the suitable soil of the plateau more than 1,600 m above sea level, many precious tea varieties grow well, so tea plantations developed on this land, bringing with them the production technology, tea culture unique to Vietnam, with the absorption of the quintessence of tea culture from China, Japan, Arabia, Europe and Vietnam.
In particular, in 1988, Oolong tea seedlings were imported from Taiwan (China) to this land and then spread to many localities of Lam Dong province, because this precious tea variety grows well in land with cold weather, suitable rainfall and humidity.
Long Dinh Tea Museum is currently storing and displaying hundreds of antiques, paintings, photos, and statues that are scientifically displayed to introduce the history of the tea industry. Starting with the statue of Shennong, which is solemnly placed right at the main entrance to the museum, he is considered the father of agriculture , and also the first person to discover the tea tree.
Besides, there are statues and photos of people who have contributed to the tea industry around the world ; an area displaying ancient maps of world tea, the history of Vietnamese tea; an area displaying primitive tools and implements of the past such as rice bags, tea baskets, conical hats, winnowing baskets, water scoops, carts, tea pots, tea storage chests, tea men's raincoats, and ancient tea making tools...
“In the midst of the hustle and bustle of life, sometimes we just want to find a peaceful place to calm our souls. There is a place where the fragrant aroma of tea spreads, and historical stories are whispered through each artifact.”
Ms. Tran Hao Nhien, Production Manager, Long Dinh Tea Joint Stock Company
To the culinary flavor of tea
As one of the pioneers in bringing tea into the kitchen, Ms. Tran Phuong Uyen - Deputy Director of Long Dinh Tea Joint Stock Company has created delicious dishes from tea. From the high-quality Oolong tea gardens, Ms. Uyen has developed a rich menu, opening a new direction for Vietnamese tea cuisine.
Coming to the Long Dinh Tea Museum cultural space, besides enjoying the fragrant aroma of tea, diners can enjoy surprising dishes such as tea rice, tea-cooked eggs, tea tempura, tea-braised meat, tea jelly, even green tea sticky rice cake... Each dish is an elaborate work, requiring carefully selected tea ingredients, picked at dawn to ensure flavor and nutritional value.
The culinary journey begins with tea rice. More than just rice, tea rice is the dish that begins the journey to discover the taste of tea in every grain of rice. The water used to cook the rice is fermented Oolong tea or matcha green tea powder. The cooked rice has a mild aroma, a pleasing green color and a characteristic softness. The mild aroma of ripe fruit from black tea or the pure green color from matcha creates a rice dish that is both beautiful and fragrant, leaving a light tea aftertaste after each bite.
In addition, diners can also enjoy tea-boiled eggs. Hidden behind its seemingly simple appearance, tea-boiled eggs are a symbol of patience and balance in preparation. The eggs are boiled for 8-13 hours in tea water mixed with herbs such as star anise, cinnamon, and rehmannia. The eggshells are gently cracked to absorb the tea flavor, creating a shimmering brown layer and a rustic aroma, reminiscent of the gentle taste of traditional Chinese medicine.
Not stopping at traditional dishes, the black tea beef noodles are a blend of modern and classic flavors. The black tea broth combined with soft stewed beef creates an impressive sweet taste. The noodles are handmade with tea powder, have a light golden brown color, are soft but not mushy. This is a dish that both surprises and delights diners with the harmonious blend of herbs and protein.
Finally, visitors will end the meal with tea jelly, green tea dessert, matcha ice cream, or black tea pudding - each dish retains the original tea flavor but is expressed with many new ingredients.
Source: https://baolamdong.vn/doc-dao-khong-gian-van-hoa-am-thuc-tra-382999.html
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