Lotus tea (Trà sen)

Vietnamese lotus tea is a type of green tea flavored with lotus flowers. Often regarded as the most prestigious Vietnamese tea, it is produced on a small scale in a labor-intensive and time-consuming process that is rarely seen nowadays.

The production first started during the reign of the emperor Tu Duc. During the night, his servants would fill the lotus flowers with green tea and then let it infuse. By the morning, the tea already had a subtle lotus aroma, and it could be brewed.

Most contemporary production relies on imparting flavor by mixing green tea with hand-picked lotus stamens. The mixing process can be repeated several times until the tea attains desired flavor. When brewed, the tea is amber-colored and has a clean flavor with subtle vanilla hints.

This tea is an integral part of Vietnamese culture and is often enjoyed on festivals, ceremonies, and other special occasions. The best and the most expensive version of this tea comes from the West Lake in Hanoi.