Nestled on 3/2 Street in District 11, a newly opened clay-pot brewed milk tea shop is causing a stir among locals. Owned by 35-year-old Bui Thi Phuong Thanh, the establishment, open for just a week, has already become a sensation, consistently drawing an enthusiastic crowd.
The unique concept of clay-pot brewed milk tea originated from China’s Yunnan Province and gained popularity in Taiwan. Having experienced this delightful beverage during a trip to Taiwan, Thanh was inspired to introduce it to Saigon. With her family being of Hoa descent, part of the Chinese community in Saigon, she effortlessly sourced authentic ingredients for the drink.
“The drink is trending on social networks and attracts many young people; my shop is always crowded. It’s not even 9 p.m., but it’s sold out. I sell about 200 cups a day,” shared Thanh.
What distinguishes this milk tea is its preparation in a clay pot. Thanh imported over 40 clay pots from China, each contributing to the unique flavor profile of the tea. The counter proudly displays an array of meticulously chosen ingredients.
“While other stoves like gas, electric, or charcoal can be used for cooking, the crucial element is the use of a clay pot. This choice enhances the aroma of the tea and ingredients during the roasting process, providing a distinctive flavor. Additionally, the clay pot helps to keep the tea warm for longer,” explained Thanh.
A cup of this special milk tea comprises 15 ingredients cooked with 500 milliliters of milk. The clay pot, equipped with a built-in filter, ensures that flower petals or herbs do not mix with the poured tea, maintaining its clarity and purity.
Customers have the option to savor the tea directly from the clay pot or, if preferred, pour it into plastic cups for takeaway.
The ingredient list reads like a botanical garden, featuring goji berries, dried jujubes, chrysanthemums, rosebuds, jasmine, oranges, mulberries, sweet osmanthus, butterfly pea, longan, and cordyceps. After a brief roasting process to intensify the flavor, the ingredients are added and stirred before introducing water and fresh milk.
While the entire process takes around 15 minutes, customers willingly exercise patience, especially during colder evenings. Nguyen Tuan Manh, a 20-year-old from Tan Phu District, expressed his delight, willing to wait over half an hour to relish this trendy milk tea. He was captivated by the unique cooking method using a clay pot and the diverse mix of ingredients.
Manh praised the tea’s characteristic aroma, balanced sweetness, and intriguing edible herbs, making the experience truly one-of-a-kind. The clay-pot brewed milk tea is not just a beverage; it’s an immersive journey into a world of flavors and traditions.
