West Lake lotus tea is in season.

In June, when the lotus ponds of Bach Diep Tay Ho begin to bloom, it is also the time when lotus tea producers in Hanoi enter the most important season of the year. Working busily from early morning until late at night, each batch of lotus tea not only brings economic value and creates jobs for local workers, but also contributes to preserving a unique traditional craft.

Busy during lotus season

From dawn, when the lake is still covered in mist, those who make lotus tea are already present at the lotus ponds to harvest the flowers. The lotus flowers used for infusing tea must be picked when the blossoms are still slightly closed, not yet fully open, to preserve their pure fragrance. The season for infusing West Lake lotus tea usually lasts from June to August each year, coinciding with the time when the Hundred-Petal lotus variety blooms profusely.

The West Lake lotus, with its large blossoms, multiple layers of petals, and sweet, delicate fragrance, has long been considered a distinctive type of lotus. This very fragrance is what gives West Lake lotus tea its unique character, making it a sought-after specialty during its blooming season.

West Lake lotus tea is infused with the flowers of the Hundred-Petal Lotus.

After the flowers are brought in, the process of separating the lotus seeds begins. This is one of the most meticulous and patient steps. The worker must gently separate each petal, extracting the tiny, yellowish-green lotus seeds deep within the flower. This is the part that contains the most essential oils, which determine the aroma of the tea.

The process of harvesting lotus seeds is considered the most difficult step in making lotus tea.

The atmosphere at the production facilities is therefore always bustling. Some people separate the lotus seeds, others sift the tea, and still others prepare for the marinating, drying, and packaging of the products. During peak season, many households have to hire additional seasonal workers to meet market demand. For many local laborers, this is an important source of employment during the off-season, helping to increase family income.

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Although the work isn't physically demanding, it requires meticulous attention to detail. A slight misstep can crush the lotus seeds, diminishing their fragrance. Therefore, many in the profession believe that making lotus tea requires patience first, followed by skill.

Crafts require dedication and passion.

According to artisans, making a batch of authentic lotus tea requires many steps: selecting the tea, separating the lotus seeds, infusing with fragrance, and drying. The tea commonly used for infusing is Tan Cang green tea from Thai Nguyen . After separation, the lotus seeds are mixed with the tea and left overnight to allow the lotus fragrance to gradually permeate each tea leaf. The next morning, the tea is roasted, the old lotus seeds are filtered out, and then replaced with a fresh layer of lotus seeds.

The artisans must taste the tea; only if it meets the standards will they deliver it to the customer.

This process is repeated many times. To produce a batch of high-quality lotus tea, tea makers must infuse the tea with fragrance 5 to 7 times, interspersed with drying. Some premium lotus teas require 1,500 to 2,000 lotus flowers to produce just 1 kg of tea. The entire process can take about 21 days, with many steps performed entirely by hand.

Artisan Nguyen Thi Trinh Nuong from Tay Ho ward, Hanoi, said: “Making lotus tea is not just about technique. Each step requires precision, but most importantly, it's the heart of the craftsman. Tay Ho lotus tea is still preserved by many families using traditional methods, without using artificial flavors or machinery in crucial stages. The aroma of the tea comes entirely from natural lotus seeds. Therefore, each batch of tea is the result of meticulous work, perseverance, and experience accumulated over many generations.”

In recent years, along with the development of tourism and the demand for specialty products, Tay Ho lotus tea has become increasingly well-known to customers both domestically and internationally. The economic value of this product has also gradually increased, helping households involved in the craft to maintain production and improve the income of their workers.

Today, West Lake lotus tea is still infused by artisans using traditional methods.

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In August 2024, the Quang An lotus tea-making craft was recognized as a National Intangible Cultural Heritage by the Ministry of Culture, Sports and Tourism under Decision No. 2316/QD-BVHTTDL. This is a well-deserved recognition for a traditional craft that has been associated with the people of the West Lake region for hundreds of years. However, this title also places a greater responsibility on preserving and promoting the value of the heritage, so that the craft continues to thrive in contemporary life.

The lotus season in West Lake lasts only a few months each year. Therefore, every day during the season becomes precious to those involved in the craft. Amidst this bustling work, there's not only the story of production and business, but also the love for the craft, for the fragrance of the lotus, and for a refined cultural aspect of Hanoi. Through each meticulously prepared batch of tea, the fragrance of West Lake lotus continues to be preserved and spread throughout Vietnamese life.

Source: https://www.qdnd.vn/van-hoa/doi-song/tra-sen-tay-ho-vao-vu-1043712