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Size: 3 oz. Classic Tin
Native Name: Tra Sen
Origin: Thai Nguyen, Vietnam
Plucking Season: Spring Introduction: Tea has been growing in northern Vietnam for over 2,000 years. The hilly terrain and ideal tea-growing climate are home to some of the oldest varietals in existence. Teas made from these plants have a character all their own. They are as distinctive and elegant as Vietnamese culture itself. Sacred Lotus: The Lotus used for scenting tea is Asia’s Sacred Lotus, the Nelumbo nucifera. Featured throughout ancient art, architecture and literature, the flower symbolizes purity, beauty, eternity and good fortune. Tea Culture: Tea drinking is an integral part of Vietnamese culture. Present everywhere from holidays to weddings, tea brings friends and family together in conversation and celebration. Lotus tea is popular during Tet, the Vietnamese New Year. Hand Scented: This is a traditional, hand-crafted Lotus tea. The highest grade green tea is scented directly from the fragrant stamens of fresh lotus blossoms. An ancient family tradition, this Lotus Ancien is scented in very small batches with utmost care by skilled artisan tea-makers. Flavor Profile: A delicate green tea with a clear, crisp flavor is paired with the heady, aromatic fragrance of Lotus, reminiscent of anise and vanilla.
Ingredients: Green Tea Leaves, Lotus Flowers Brewing Suggestions: Large-leaf green teas are known for their full flavor and smoothness. To attain this balance and avoid too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew”, creating a bitter, “spinachy” cup. Moderately hot water, 160 to 180 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions. Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.
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