Vietnamese lotus tea

Vietnamese lotus tea

Infobox_Tea
Tea_name = Vietnamese lotus tea
Tea_type = Green
Tea_color = Green
Tea_

Tea_origin = Vietnam | Tea_names = NA | Tea_quick = 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

The tea is made by allowing the green tea to absorb the flower's natural scent. This is either 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 themThese steps can be repeat multiple times to increase the floral scent in the tea leaves. cite web |title=Vietnamese Tea |author= The Tao of Tea| url=http://www.taooftea.com/pgallery.php3?id=&group=Vietnamese+Tea&pgid=831|accessdate=2008-01-30] Many modern production tend towards flavoring or perfumes to scent the tea.

A higher grade of lotus tea is made with lotus petals mixed in with high quality green tea leaves. In this case one thousand lotus flowers are needed to complete this ancient process. cite web |title=Lotus Green Vietnamese Tea |author= Art of Tea| url=http://www.artoftea.com/catalog/lotus-green-p-216.html|accessdate=2008-04-22]

Brewing

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

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