Vietnamese Lotus tea – How to serve
Vietnamese Lotus tea – How to serve
Vietnamese Lotus tea – How to serve
Expert Lotus tea scenters can make you a good pack of tea, but can’t make you a good cup of tea.
As I have already mentioned in my previous post, Lotus tea is regarded as one of the oldest art form of Vietnamese culture with subtle and elegant taste that others tea could ever compare, but buying the authentic Vietnamese Lotus tea isn’t enough to have a nice pot of one, its quality is also laid on how you make it.
I will assume that you’ve already known how sophisticated and complicated Lotus tea was made, tea ceremony is complicated that somehow may forbid you to enjoy your cup of tea in the right way, but wait no longer, in this post today I will show you how to serve Vietnamese Lotus Tea in the right but simply way in order to preserve all its sweetness and lingering taste, but just simpler yet still fastidious to make.
Water and its temperatures:
Water:
The ancient Hanoian used morning dew or rainwater as a base but it is impossible these days with such a atmospheric water. Don’t use mineral water because its taste would ruin the tea’s one. Make sure your water is clean and pure, that’s enough.
Temperature of tea making water:
Not only with tea, but also with coffee the temperature of water is very important, especially with weasel coffee. Boiling water makes tea tasted charmer? Wrong. Lotus green tea itself is a subtle and light beverage, therefore it is no need to use intensely hot water to make it. If the water is too hot, not only the tea tasted worse with acridity and bitterness, but also deliver an ugly dark and cloudy water texture.
80-90 Celsius degree is ideal.
Warm up cup and pot:
- Not only this step made the tea tasted better but also warm for longer. Skipping warming step makes the pot absorb all the heat while the tea inside is just slightly heated up, making it acrid with cloudy texture.
- Make sure your pot and cup are cleaned, not to ruin the good tea.
- Using boiling water to fill up the pot, gently shake the pot for 9-10 seconds, then pour them into your cups, leave the cups filled for a few seconds before pouring it away.
Tea amount:
- Usually up to your own appetite, some like light some like strong tea. Here is the average proportion:
- Single drinker: 100ml for 4g
- Dual drinker: 100ml for 8g, 4g extra for each excess turn.
- Bamboo spoon is recommended.
Brewing technique:
- Inpour a little bit of water into the pot just enough to soak Lotus tea, quickly and gently shake the pot then quickly pour it away. This step takes only a few seconds, just to clean the tea.
- Pour in enough water for your consumption. Cover the pot cap and lightly flush boiling water over it, this is called locking step, by warming the pot from the outside, blossoms scents is prevented from emission, keep Lotus tea at its finest.
- Wait 3-5 mins. Lightly shake the tea pot when it’s done. Now enjoy !
Vietnamese Lotus tea at Huongmai Cafe
Note:
Tea in average is not a thirst-quenching beverage therefore hastily drinking is not a way to enjoy its elegant flavor. Slowly drinking Vietnamese Lotus tea in minor sip will help you to experience all of its quintessence. A little bit acrid in your tip of tongue, a little bit sweet after taste, it’s hard to describe in words just let all your sense feel.
Natural sweetness:
- Sugar is not bad, but it goes better with fruit jam.
Preservation:
There are a lot of factors that affect tea’s quality like light, moistness, temperature, oxygen… Keep tea in tightly sealed bottle or box, laid in dry, dark and airy place would be an ideal condition to make your good tea last for long. Good preservation can make Lotus green tea last for 3 years.
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