Traditional Vietnamese lotus tea with the natural lotus scent
Long considered "Tea for dynasties" in Vietnam, lotus tea scented by actual lotus flowers has precious value. The tea is made by transferring scents to tea leaves of carefully collected Gaosen, anthers of stamens of lotus flowers. The flowers are gathered from peaceful ponds at dawn when they are just about to bloom. They say 100g lotus tea requires 100 lotus flowers. Five to eight brews can be enjoyed from the same tea leaves. Enjoy slow and relaxing teatime brewing in a small teapot and drinking over and over.
Surprisingly, it doesn't use beautiful petals.
The small ochre grains are the anthers, which are the source of the fragrance.
Lotus Pond
- Regular price
- ¥3,240
- Sale price
- ¥3,240
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- per
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NO.3019
lotus pond
原材料名：
Green tea, lotus flower (stamen)
原産国名：
Vietnam
保存方法：
Store away from high temperature and humidity and direct sunlight. After opening, put in an airtight container and consume as soon as possible.
香りと味わい
味：
refreshing taste
香り：
Lotus flower
水色：
orange
おすすめの飲み方
お湯の温度90℃
茶葉の量
2.5g
(1 medium teaspoon)
抽出の時間2 minutes
Only lotus flowers harvested early in the morning, before the buds have fully opened, are used.
This precious lotus tea fragrance is produced through the painstaking process of carefully collecting white anthers, each the size of a grain of rice.
I recommend getting the whole family involved in the work.
Lotus tea, with its beautiful oriental floral aroma, is known among tea lovers as a very romantic traditional flavored tea.
The base tea is from Ha Giang province in northeastern Vietnam, which borders Yunnan province in China and where the original tea plant originated. The tea used is Shan Tuyet Tea, made from large-leaf tea that has been native to this area since ancient times and aged for two years.
This tea can only be made in June and July when lotus flowers bloom all at once. The anthers, which are the source of the lotus's fragrance and are about the size of sesame seeds, are mixed into the tea.
To enjoy the aroma in every cup, when putting tea leaves into a teapot, carefully scoop out the tea with a teaspoon so that the anthers are evenly distributed.