|Lotus tea is one of Vietnam’s ancient teas, still being produced by some in the
old, traditional way, using natural flower blossoms to scent the tea.
|Lotus tea scenting is consid-
ered to be an art form of
sorts in Vietnam, as well it
should be. Careful consider-
ation must go into each and every step of
the dainty, time consuming process. In fact,
because of the slow, careful, labor and time
intensive process, only thirty families still
produce lotus tea using the centuries old,
Vietnam the lotus symbolizes beauty,
|Lotus tea was originally created during the Nguyen Dynasty for King Tu Duc. At night when the
nectar was at its fullest, the servants would row out in the lake where the lotus blossoms grew.
Very carefully and gently, they would peel back each fragile petal
of the blossom and fill it with green tea. Then the flower was
closed up, and the petals bound with ribbon or silk string,
keeping the tea safe and dry as it absorbed the scent of the
lotus overnight.In the morning the servants would row back out to the lotus
flowers, carefully open the petals and remove the green tea,
now heavily scented with the sweet fra-
grance of the lotus flower. They would re-
turn just in time to prepare the tea for the
Not only kings enjoyed lotus tea, but also
By morning, not only would the sweet scent
grades of lotus tea, and this tradition-
After 24 hours the blossoms are again opened and the tea removed.
brewing, add 2 1/2 to 3 teaspoons by volume OR 2.5
| 2 to 3 minutes. Strain and re-infuse one or two more times.
TIP: Be careful not to over brew or steep too long with this tea. It already leans toward being astringent, and can
Lotus tea isn’t always easy to find, so when you do, buy a small amount unless the