Lotus tea scented inside fresh lotus blossoms may not achieve the same depth of flavour as traditionally scented lotus tea, but it can be produced more quickly and in larger quantities while still retaining the distinctive fragrance of West Lake’s Bách Diệp (hundred-petal) lotus. VNA/VNA Photo

Known as the “finest tea under heaven”, Quảng An lotus tea in Tây Hồ Ward, Hà Nội, is regarded as one of the capital’s most refined culinary treasures. The delicate combination of premium green tea and the distinctive fragrance of West Lake’s Bách Diệp (hundred-petal) lotus creates a tea renowned for its elegance and unmistakable Hà Nội character.

Behind every cup lies a traditional craft passed down through generations. From harvesting lotus flowers at dawn and carefully collecting the fragrant lotus stamens to repeatedly scenting and drying the tea over many days, each stage requires patience, skill and dedication.

The craft of lotus tea scenting is more than a means of livelihood. It is a cultural heritage that reflects the ingenuity of local artisans and helps preserve the unique identity of Thăng Long-Hà Nội. Today, despite changing lifestyles and modern production methods, Quảng An’s lotus tea makers continue to uphold traditional techniques, ensuring that the fragrance of West Lake lotus remains an enduring symbol of the capital.

The Bách Diệp lotus of West Lake is prized for its large, multi-petalled blossoms and pure fragrance. The lotus season, which peaks in May and June, provides the only opportunity each year for artisans to produce traditional lotus tea.

Bách Diệp lotus flowers used for tea scenting are harvested between 4am and 5am, before sunrise, when the blossoms are still filled with dew and at the ideal stage of bloom for capturing their finest fragrance.

Freshly harvested lotus flowers are brought ashore and processed immediately to preserve their fragrance.

Freshly harvested lotus flowers are brought ashore and processed immediately to preserve their fragrance.

Extracting lotus stamens is considered the most demanding stage of the process, requiring speed and dexterity to preserve their delicate fragrance.

Extracting lotus stamens is considered the most demanding stage of the process, requiring speed and dexterity to preserve their delicate fragrance.

Family members work together to complete each stage of the tea-scenting process with precision and care to ensure the highest quality fragrance.

Family members work together to complete each stage of the tea-scenting process with precision and care to ensure the highest quality fragrance.

Lotus petals are carefully sorted after separation to recover any remaining stamens.

Each 100 grams of lotus stamens requires between 100 and 120 lotus blossoms

Crafting West Lake lotus tea is a meticulous process. Fresh lotus stamens are repeatedly layered into the tea, which is then left to absorb the fragrance before being dried and re-scented. Requiring five to seven rounds of scenting over 15 to 21 days, the process gives the tea its distinctive and enduring lotus aroma.

Scenting the tea is the most crucial stage in the traditional craft of lotus tea making.

Each 100 grams of lotus stamens requires between 100 and 120 lotus blossoms.

The family of artisan Ngô Văn Xiêm in Tây Hồ Ward carries out the traditional process of scenting lotus tea.

In addition to traditional scented tea, artisans also produce tea scented inside fresh lotus blossoms to meet growing consumer demand.

Artisan Ngô Văn Xiêm, 80, performs one of the traditional stages of lotus tea scenting.

Quảng An lotus tea is among Hà Nội’s most prestigious tea products and has been served at official tea receptions for visiting international leaders.

Enjoying a fragrant cup of lotus tea while sharing stories with close friends has long been a cherished tradition among Hanoians.