Tea-harvesting season takes place in the province of Yen Bai, part of the Vietbac tea region in northern Vietnam at the end of March and beginning of April.
During this timeframe, the Snow Shan tea, a famous speciality of Yen Bai, enters its prime harvest season.
The tea-harvesting season begins in Yen Bai every spring, with many farmers heading out into the fields to collect leaves for the perfect hot drink.
The Vietnamese people divide tea into six categories based on processing techniques: green tea, black tea, oolong tea, white tea, dark tea and yellow tea.
Depending on the type of tea, the crops will then go through a variety of treatment, including steaming, withering, heating, rolling, oxidation and drying.
All of these steps are still done by human hands, which will make sure the final products carry the best flavour.
Vietnam is known as one of the first countries in the world to cultivate and drink tea leaves.
People from northern Vietnam started enjoying the brew as early as 1122BC, according to historic records.
The Snow Shan tea leaf is robust and can be brewed up to seven times before it loses its flavour.
