Grown in the northern province of Thai Nguyen in Vietnam, Che Sen, or Lotus tea, is a fine green tea infused with the aroma of lotus flower blossoms.
King Tu Duc, during the Nguyen dynasty in the ancient capital of Hue on the central coast (1848-1883), was renowned for drinking lotus-scented tea in a very special way. In the afternoon, those who worked for him would row to a lotus-growing lake in the royal garden where they would put a small handful of tea into each lotus blossom and then bind the petals around the tea. The tea would dry inside the flower overnight while absorbing the scent of the petals. The next morning the tea would be picked from the lotus lake and offered to the king for his morning refreshment. This old-style method of scenting tea is now rare (though we do offer it as Lotus Ancien), and has given way to more modern techniques that include heat infusion with lotus blossoms.
Ingredients: Green Tea Leaves, Lotus Flower Petals.
A rich floral and fruit aroma followed by a refreshing flavor, with notes of anise and a pleasant aftertaste.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|