Deep in the heart of Northwest Vietnam, nestled among the lush mountains of Lao Cai, we cultivate what is known both locally and globally as some of the finest cinnamon in the world — Lao Cai Vietnam cinnamon. As a young farmer in Phu Son Village, I am proud to continue a legacy that has been thriving for nearly 200 years. The story of our cinnamon is not just one of agriculture, but of tradition, community, and the land we cherish.
The Birthplace of Vietnamese Cinnamon
The Xuan Ai Commune, formerly known as the Vien Son area, holds the honor of being the birthplace of cinnamon farming in Vietnam. Our commune alone boasts over 6,000 hectares of cinnamon forest, with 2,000 hectares certified organic according to both EU and US standards. Here, the Dao ethnic people first planted the seeds of what would become a thriving industry. With nearly two centuries of history, Lao Cai Vietnam cinnamon is deeply rooted in our culture and economy.
The Lifecycle of a Cinnamon Tree
Our cinnamon trees, often referred to as ‘cay vang xanh’ (green gold tree) and ‘cay hanh phuc’ (happiness tree), follow a meticulous and rewarding lifecycle. From the planting of seedlings to the nurturing phase, the first five years involve careful attention to ensure healthy growth. By the third year, we begin harvesting leaves and small branches for essential oil distillation, providing early income for our families.
The sixth and seventh years are marked by the thinning of forests and selective bark peeling on the strongest trees. As we patiently wait until the eighth year, we test the bark by peeling a small section. If it comes off cleanly, it is a sign that our trees are ready for the harvest that begins at eight years and continues beyond.
Harvesting Techniques and Quality Assurance
Our harvest methods are as much an art as they are a science. We use two primary techniques: a full harvest, where the tree is felled and all bark is stripped, and a selective harvest, which involves peeling sections over several years on older, more valuable trees. The bark reaches its peak quality between 15 to 25 years, boasting an essential oil content of 3-5%.
Every part of the cinnamon tree finds a purpose. Premium sticks come from the trunk bark, while branches yield split bark. Even the scraps are transformed into powder, and the leaves and twigs become essential oil. The wood serves as furniture or firewood, and stumps and roots are used for oil or handicrafts. Nothing goes to waste in this sustainable cycle.
Seasons of Cinnamon: Spring and Autumn Harvests
Our cinnamon harvests occur twice a year: in spring (‘que xuan’) from February to March and in autumn (‘que thu’) from late July to early August. Interestingly, the autumn harvest is particularly prized for its higher oil content. Each season brings its own rhythm and rewards, ensuring that Lao Cai Vietnam cinnamon is always in demand.
Organic Practices and Community Impact
More and more farmers in our region are shifting to organic production, eschewing pesticides and herbicides in favor of manual weeding. This commitment to organic farming not only benefits the earth but also guarantees a fair price for farmers, as there are no middlemen involved in our processes. We sell directly, ensuring that the rewards of our hard work stay within our community.
To learn more about our story and the commitment we have to our land and people, please visit our website.
Being a part of this tradition is a source of pride and joy. The rich soils and cool, mountain climate of Lao Cai create the perfect environment for cinnamon trees, allowing us to produce high-quality products. Whether you choose our Vietnamese cinnamon for its robust flavor or its health benefits, you can be assured of its authenticity and excellence.
Embrace the warmth of Lao Cai Vietnam cinnamon in your home. Visit our shop and let our green gold bring a touch of happiness to your life.