West Lake lotus tea is a combination of Thai Nguyen green tea and the hundred-petal cypress lotus in West Lake. Lotus-marinated tea can be marinated with many types of lotus, but to create a unique aroma and sweet and refreshing taste, it must be tea marinated with West Lake cypress lotus. Because West Lake lotus grows in fertile mud and absorbs nutrients from the nearby Red River. That’s why lotus grows well and has a different scent than lotus in other regions.
To marinate West Lake cypress lotus tea, lotus must be picked early in the morning, when the morning dew, the most quintessential things of heaven and earth remain in the lotus flower. From ingredients to processing, everything is meticulous and thorough, creating a precious tea that in the past was only reserved for kings with a name that comes from the origin of lotus – West Lake lotus tea.
History
West Lake lotus tea was born in the 19th century when this specialty was used by chefs in royal palaces to serve princes and aristocrats. Lotus tea was born at that time and became a prestigious drink during the reign of King Tu Duc. Only used on special occasions or holidays of nobles and kings. The palace servants rowed boats to the lake, where lotus flowers grew, the time of day when the nectar was most fragrant. After that, West Lake lotus tea was widely popular at tea and lemon tea shops on the streets of Hanoi. The lotus flowers of West Lake grow quite large due to the fertile soil of this area.
In addition, the area around West Lake is a sacred place for talented people, where it can absorb the air from everywhere. This also leads to the lotus flowers in the lake developing a special personality of their own. It is even more unique because of the taste.
Types of West Lake Lotus Tea
There are two types of West Lake lotus tea, divided based on the way the tea is marinated. Tea marinated with the pistil at the head of the lotus is called traditional lotus tea. The type of tea put directly into the lotus flower is called West Lake lotus-infused tea.
- Traditional lotus tea
To marinate this precious tea, the tea maker must pick lotus early in the morning to preserve its fragrance. After picking the lotus, only keep the pistil at the head of the lotus for marinating, the other parts must be discarded. The process of marinating traditional lotus tea is very elaborate, it must be marinated 4-7 times to get the best tea flavor.
- West Lake lotus-infused tea
Tea is put directly into a fresh lotus flower, and the lotus head is tied tightly so that the tea is imbued with the fragrant scent of the lotus. The unique feature of this type of tea is the feeling of taking tea directly from fresh lotus buds that still have a faint fragrance.
Specialties
West Lake lotus tea is made from fresh young lotus leaves picked from West Lake, combined with rose essence, wood ear, and other herbs. The roasting process ensures that the moisture and aroma of the lotus leaves are optimally retained, ensuring the typical flavor of West Lake lotus tea.
There is a type of tea that just by hearing the name you can feel the breath of traditional culture, of a rich history, and the sacred soul of thousands of years of civilization, that is West Lake lotus marinated tea. The quintessential, most refined, and most beautiful words are used by tea drinkers to talk about Hanoi’s West Lake lotus tea. The permeating sweetness of the lotus flower is tightly intertwined with each firm tea petal, just waiting for hot water to bloom and show off its fragrance.
The lotus flower is gentle, not strong, not harsh, and strangely compatible with the scent of young rice flakes of good tea, spread evenly into the watercolor. With each sip of delicious tea, it’s like seeing the whole sky, the whole earth, and even the meticulousness to a strange extent.
If you are looking for a delicious and authentic Vietnamese dish, West Lake Lotus Tea is a great option. It is a flavorful and satisfying dish that is sure to please everyone.
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