Unique art of lotus tea brewing - Cultural beauty of Hanoi people

TPO - Since ancient times, people in Quang Ba, Tay Ho and Nghi Tam villages (Hanoi) have passed down the art of tea infusion with lotus flowers, bringing the scent of West Lake lotus into the art of tea drinking. Bach Diep lotus tea is known as the "best tea" with a selling price of up to tens of millions of VND/kg. To make one kilogram, Hanoi artisans need 1,000 lotus flowers and must go through 7 times of infusion with a very elaborate and meticulous process.

Close-up of the process of brewing lotus tea, the "best tea" in Hanoi, priced at tens of millions of VND/kg.

Every June, when pink lotus flowers begin to bloom in the ponds around West Lake, lotus tea makers are busy entering the new season.

Lotus in West Lake has many petals, light pink color, and close buds. To preserve the freshness and flavor of lotus, it must be picked early in the morning. The lotus flowers are then carefully selected, the petals, pistils and lotus seeds are separated.

Ms. Nguyen Thi Tam (96 years old, in Tay Ho district) shared that her family has had a long-standing tradition of making lotus tea. Until now, she continues to work on making tea and instructs the next generations to continue the family's traditional profession.

A kilogram of premium West Lake lotus tea on the market costs from 7-10 million VND/kg. The instant tea soaked in lotus flowers costs from 30,000 to 70,000 VND/flower (about 3-4 million VND/kg).

West Lake lotus tea is divided into 2 types: Traditional lotus tea and instant lotus tea.

To make one kilogram of lotus tea, the artisan needs 1,000-1,200 lotus flowers. All stages of lotus tea infusion are done completely by hand. The processing steps are carried out meticulously and elaborately, especially all done completely by hand. Ms. Than (on To Ngoc Van street, Tay Ho district) shared: "To produce the special West Lake tea with the most quintessential flavor, it needs to go through 7 times of rice brewing and drying. Each layer of tea is followed by a thin layer of lotus rice, and finally covered with a layer of paper. The more times the lotus scent is infused, the more fragrant the tea becomes."