Vietnamese people have long maintained the tradition of enjoying flower-scented tea and the pastime has been elevated in the way Hanoians prepare the typical drink. Ms. Nguyen Thi Dan’s family members gather to flavour morning lotus tea. Photo: NDO It was just 5 am in the early morning; Ms. Dan (97) woke up. After the morning personal hygiene work, she was waiting for her family members to bring home lotus for making scented tea. Like a young girl, lotus is at its best when it is just starting to bloom. Usually, lotus for tea making must be collected when the flower is just about to blossom, that is when the lotus is most fragrant. The harvest starts from just after 3 am in the morning and finishes at about 5 am, before the sun begins to shine, to keep the flower at its best in terms of fragrance. If just a few petals spread out, the lotus will be less aromatic, causing the typical lotus scent to be less pervasive in the tea. The sound of motorbikes could be heard from the gate of Dan’s home, marking the arrival of the lotus. In her house on To Ngoc Van Street… Read full this story
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