Amidst the misty forests in the western mountains of Da Nang, Trà Leng Cinnamon has long been known as one of Vietnam's cinnamon varieties with the richest aroma and highest essential oil content. This distinction doesn't come from the plant variety itself, but from the climate, soil, and the way locals have preserved the cinnamon forests for generations.
The Slower the Cinnamon Grows, the Richer the Essential Oil – A Characteristic That Creates Trà Leng Cinnamon's Quality
The Ca Dong people in Trà Leng often say: “The longer cinnamon lives in the mountain mist, the more fragrant it becomes.” This saying accurately reflects the characteristics of the cinnamon trees here.
Unlike cinnamon in lower regions, Trà Leng cinnamon grows at an altitude of about 1,500m above sea level. Low temperatures, large diurnal temperature variations, and thick fog cause the trees to grow slower than usual. A cinnamon tree takes many years to reach its ideal harvesting age.
This slow development process helps the cinnamon bark become thicker, accumulate more essential oil, and develop a richer aroma. When the bark is lightly scraped or the stem is broken, the essential oil scent can spread quickly and linger for a long time.
According to locals, old cinnamon trees often have a dark brown color, a slight sheen of oil on the surface, and a more distinct warm, spicy taste compared to cinnamon from lower regions.
Mountain Mist and Virgin Forest Soil – Key Factors Determining Cinnamon's Aroma
One of the factors contributing to the quality of Trà Leng Cinnamon is its almost pristine growing environment. Cinnamon is intercropped under the canopy of natural forests, where humidity is always high and the soil is rich in organic humus. During the day, the trees absorb gentle sunlight, and at night, they are enveloped in cold mist. These conditions help the essential oil in the cinnamon trunk and bark maintain its natural concentration.
Many long-time cinnamon farmers say that just by smelling it, one can distinguish Trà Leng cinnamon from cinnamon in other regions. The aroma here is often deeper, spicier, and not harsh. That's also why Trà Leng cinnamon is widely used in the production of essential oils, cinnamon incense, natural cosmetics, and health care products.
People harvesting Trà Leng cinnamon. (Photo: Archival material)
No Mass Exploitation to Maintain Cinnamon Quality – How Trà Leng People Protect Their Ancestral Cinnamon Forests
Unlike many cinnamon-growing regions that focus on rapid harvesting to increase output, the people of Trà Leng still maintain the practice of cultivating cinnamon over long cycles. For the Ca Dong people, cinnamon trees are not just a source of income but also an asset for the entire family and future generations.
Many households only peel the bark or harvest when the tree is old enough, thick enough, and has reached its optimal essential oil content. Young cinnamon trees are often left to continue growing instead of being harvested early. This approach has helped Trà Leng Cinnamon maintain stable quality over many years.
The absence of mass exploitation also contributes to protecting the highland forest ecosystem. Cinnamon forests in Trà Leng are currently mainly intercropped under natural forest canopies, providing both livelihoods and maintaining soil cover and headwater sources.
Currently, the locality is also encouraging people to shift from selling raw cinnamon to deep processing into products such as cinnamon essential oil, cinnamon powder, cinnamon incense, and health care products from cinnamon. This direction helps increase economic value without excessively increasing harvesting output. For the people of Trà Leng, preserving the cinnamon forest is not just about selling cinnamon today, but also about preserving the land, water, and long-term livelihoods for the entire highland community.
Trà Leng Cinnamon – Developing the Brand of Vietnamese Cinnamon
With its protected geographical indication since 2011 and OCOP certification, Trà Leng Cinnamon is gradually asserting its position in the specialty agricultural product market.
In particular, the brand Mountain Harvest is contributing to bringing cinnamon products from the highlands to modern distribution systems and international consumers.
However, the greatest value of Trà Leng cinnamon lies not only in commerce. It is also a story about how highland people preserve forests, land, and the aroma of the great mountains through each layer of cinnamon bark.
