Vietnamese lotus tea
From Wikipedia, the free encyclopedia
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.
[edit] 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 them
These steps can be repeat multiple times to increase the floral scent in the tea leaves.[1] 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.
[edit] 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.
[edit] References
- ^ The Tao of Tea. Vietnamese Tea. Retrieved on 2008-1-30.