Once reserved for Vietnam's imperial court, this Hanoi tradition uses 1,000 lotus flowers per kilogram of tea. Stamens are hand-separated and blended with green tea up to seven times over two weeks. The finished cup pours honeyed with a soft lotus floral through the base tea.
Tasting Notes
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Origin
West Lake (Ho Tay), Hanoi, Vietnam
Plant
Tan Cuong green tea base, scented with West Lake lotus stamens
Land
Various (base tea dependent)
Craft
Summer (June-September, lotus season) harvest. Green tea base scented with fresh lotus stamens 5-7 times over 2 weeks (1,000-1,200 flowers per kg).
Brewing
GongfuAdd 15s each steep · 4-6 steeps
Timed for this tea
From the tea table
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