Vietnam's tropical climate and rich biodiversity provide an ideal environment for growing fruit flower tea and other medicinal flora. However, the local industry has long struggled with inconsistent drying methods and humidity-induced contamination, leading to a gap between raw harvest quality and pharmaceutical-grade finished products.
The consumer demand in Vietnam is shifting rapidly toward health-conscious consumption. There is a growing preference for chrysanthemum tea that is processed without sulfur or chemical additives, pushing local manufacturers to upgrade from artisanal workshops to standardized processing facilities.
Currently, the market faces a challenge in stabilizing the active compounds during the processing of mum tea. The lack of precise temperature control in traditional ovens often results in the loss of volatile oils and a decrease in the characteristic aroma that Vietnamese consumers value.
