The unique cultural features of lotus tea from Hue.

To make lotus tea, the artisan must be very meticulous and careful, waking up early in the morning to select flowers that meet the standards, skillfully placing small pinchs of tea into the ancient white lotus blossom, and letting it rest peacefully inside the flower for a whole day under the sun and wind. When brewing a pot of Hue lotus tea, the aroma spreads gently, and the taste is subtly sweet and refreshing. This is not just a beverage, but also the culmination of pure nature and the art of Hue's imperial tea ceremony, a very unique and elegant cultural aspect of this land.

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Ancient lotus flowers from Hue are selected to infuse lotus tea. Photo: Van Dung/TTXVN

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Harvesting lotus flowers for tea after a day of steeping. Photo: Van Dung/TTXVN.

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The artisan must wake up early in the morning and meticulously select lotus flowers that meet the standards for brewing tea. Photo: Van Dung/TTXVN

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Mr. Vo Dai Phong, a Hue lotus tea artisan, meticulously selects each ancient lotus flower to infuse with the tea. Photo: Van Dung/TTXVN

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Tea brewed in Hue lotus leaves has a pure, delicate aroma. Photo: Van Dung/TTXVN

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The lotus flower containing the tea leaves is harvested after a day of fermentation. Photo: Van Dung/TTXVN

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Lotus tea, brewed in lotus flowers, is wrapped in lotus leaves and refrigerated for long-term preservation. Photo: Van Dung/TTXVN

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