Once reserved for Vietnam's imperial court, this sacred Hanoi tradition requires 1,000 lotus flowers per kilogram. Stamens are hand-separated and blended with green tea up to seven times over two weeks, yielding an ethereal, honeyed floral cup.
Tasting Notes
What do you taste?
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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