Vietnamese lotus tea

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Vietnamese lotus tea
Vietnameselotustea.jpg
Type: Green

Other names: NA
Origin: Vietnam

Quick description: Similar to Yunnan green but scented

Vietnamese lotus tea (Vietnamese: trà sen, chè sen, or chè ướp sen) is a type of green tea produced in Vietnam that has been flavored with the scent of Nelumbo nucifera. It is a specialty product of the Vietnamese tea industry and is consumed as part of celebratory events or festivals.

Production[edit]

The tea is made by allowing the green tea to absorb the flower's natural scent. This is done through several methods, either by:

  • Stuffing green tea leaves into a flower and leaving them overnight
  • Pulling the entire stamen from the flower or just their anthers and then either
    • Jar them overnight with the tea leaves with them
    • Bake the tea leaves with them

These steps can be repeated multiple times to increase the floral scent in the tea leaves.[1] In the case of higher quality teas, one thousand lotus flowers per kilogram of tea are needed to complete this ancient process.[2] Many modern production tend towards flavoring or perfumes to scent the tea.

Brewing[edit]

Lotus teas are typically very potent and are best brewed for under 2 minutes using cooler brewing temperatures (160°F/70°C). Some fanciers will brew 3-4 times from one set of leaves.

References[edit]

  1. ^ The Tao of Tea. "Vietnamese Tea". Retrieved 2008-01-30. 
  2. ^ Art of Tea. "Lotus Green Vietnamese Tea". Retrieved 2008-04-22.