Grown in the northern province of Thai Nguyen (40 miles from Hanoi) in Vietnam, Lotus tea is a fine green tea infused with the aroma of lotus flower blossoms.

Thai Nguyen
One of the main tea growing regions of Vietnam is Thai Ngyuen, producing teas of distinctive flavor. Other well known tea provinces include Tuyen Quang, Ha Giang, Yen Bai, Lao Cai and Bao Loc in Lam Dong of the Central Highlands.

History of Lotus Tea
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 of the day prior to his morning tea, he had his helpers row to a lotus growing lake in the royal garden and put a small handful of tea into each lotus flower in the blossom before binding the petals up. In so doing the tea would dry over night and at the same time absorb 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.

That old-style scented tea is now rare (we do offer that grade as well, as Lotus Ancien) and has given way to more modern techniques that include heat infusion with lotus blossoms.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
160°F (71°C)	Best with Spring water	1	2-3	2-3

For brewing green teas, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew�, creating a bitter, “spinachy� cup. Moderately hot water, 150 to 170 F, with one loose teaspoon of leaf per cup (two for larger, lighter leaf) and a steeping time of 2 to 3 minutes provides 2 to 3 satisfying infusions.