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Vietnamese lotus tea
Type of green tea
Type of green tea
| Field | Value | ||
|---|---|---|---|
| Tea_name | Vietnamese lotus tea | ||
| Tea_type | Green | ||
| Tea_color | Green | ||
| Tea_image | [[Image:Vietnameselotustea.jpg | 250px]] | |
| Tea_origin | Vietnam | ||
| Tea_names | NA | ||
| Tea_quick | Similar to Yunnan green but scented |
lotus-scented green tea
Tea_name = Vietnamese lotus tea | Tea_type = Green| Tea_color = Green | Tea_image = [[Image:Vietnameselotustea.jpg|250px]]| Tea_origin = Vietnam | Tea_names = NA | Tea_quick = Similar to Yunnan green but scented Vietnamese lotus tea (, 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 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 repeated multiple times to increase the floral scent in the tea leaves. In the case of higher quality teas, one thousand lotus flowers per kilogram of tea are needed to complete this ancient process. Many modern production tend towards flavoring or perfumes to scent the tea.
Brewing
Lotus teas are typically very potent and are best brewed for under 2 minutes using cooler brewing temperatures (160 °F/70 °C). Some fancier ones will brew 3-4 times from one set of leaves.
References
References
- The Tao of Tea. "Vietnamese Tea".
- Art of Tea. "Lotus Green Vietnamese Tea".
This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.
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