Lotus Teas Lotus flowers are picked between June-September in the early mornings, before they fully bloom open. The flowers are cut and their fragrant anthers are intricately separated before being blended with the teas. Up to 1000 flowers are required for every kilo of tea produced. Over a period of several days the hypnotic fragrance of the lotus is layered with the leaves before being separated.
Origin Yên Bái
Tasting Notes A one bud one leaf Red Shan Tea naturally fragranced with Lotus from Hanoi West Lake. Yields a vibrant amber liquor that is simultaneously dark and refreshing. An initial full bodied palette with malty and ripe plum notes evolves into a lightly spiced finish.
Preparation Place 4 grams of tea into tea vessel. Gently pour 50ml of 85° water and quickly pour away. This first rinse is an optional step which washes away any particulates that remain on the leaves. Gently pour 250ml of water and rest for 4 minutes. Repeat for up to 4 infusions with longer brews for each successive infusion.
Packaging Available in a Resealable Pouch or Miron Violetglass Jar, a unique biophotonic glass which retains potency by protecting the tea from the harmful effects of light. We recommend purchasing your first unit in the jar and refilling with the resealable pouch.