LOTUS TEA Archives - Hiên trà NHỊ ĐỘ MAI

STANDARD GIFT BOX – SHAN TUYẾT ANCIENT GREEN TEA WITH WHITE LOTUS: NGỌC KHIẾT (BAMBOO BOX)

Hiếu Trương — Sun, 25 May 2025 08:59:24 +0000

General Introduction: The full name of this tea is Băng Thanh Ngọc Khiết, as it is crafted from Băng Thanh green tea (a premium green Shan Tuyết tea from ancient trees in Hà Giang) and the delicate lotus heart (the fragrant stamens, or lotus grains, from the lotus blossom). In folklore, Ngọc Khiết is also known as Heavenly Ancient Fragrance — referring to a tea that has undergone an exquisitely intricate scenting process, carefully drawing the fragrance from lotus grains through multiple rounds of scent infusion.

Due to the rarity of the raw materials and the highly demanding, meticulous crafting process — one that requires strict attention to every detail — only a very limited quantity of Ngọc Khiết tea can be produced each year. The result is a tea that carries the vigorous energy of wild Shan Tuyết green tea, grown in special mountainous terrains, combined with the ethereal purity of Hue lotus blossoms. The experience it offers is one of delicate, refined elegance, with lingering depth: at once near yet distant, familiar yet otherworldly.

Ingredients & Craftsmanship: To perfect Ngọc Khiết Lotus-Scented Tea, Hiên Trà Nhị Độ Mai carefully selects wild, premium-grade Shan Tuyết green tea plucked at the auspicious time of Tiền Minh (early spring) from two pristine regions: Lũng Phìn in the Đồng Văn Karst Plateau and Túng Xán in Hoàng Su Phì, Hà Giang.

Once processed, the tea is paired with pure-bred Vietnamese lotus varieties, grown naturally, most notably the ancient Hue lotus cultivated in the sacred ponds of Tịnh Tâm Lake and the Imperial Citadel (Đại Nội) — sites chosen not only for their imperial heritage but also for their blessed geomantic qualities, which yield lotus flowers with fragrance surpassing all other regions.

Yet having the finest raw materials — the “favorable heaven and earth” — is not enough. True mastery requires “human harmony.” Dr. and Tea Artisan Trần Thị Thanh Nhị, founder of Hiên Trà Nhị Độ Mai and the fourth-generation heir of a family dedicated to the study and art of scented teas since the Nguyễn Dynasty, has inherited ancestral wisdom and combined it with her own research and mastery to craft this rare scented tea.

The term “luyện hương” (fragrance infusion) was coined by our team to describe the meticulous, mindful process required to produce a cup of tea with enduring sweetness and fragrance. Every stage — from selecting raw materials, flowers, layering, infusing, scenting, drying, resting, sifting, and storing — is done with absolute care and full-hearted attention. Following secret recipes and time-honored techniques, the tea is scented not once but multiple times, layer after layer, until the fragrance deeply permeates every tea leaf, achieving a perfect union of tea and lotus, seamlessly aligned in both aroma and flavor.

Through this multi-stage process, we create a sophisticated, multi-dimensional scent symphony, with layered aromatic and taste notes that evolve across each infusion, offering connoisseurs an unforgettable sensory journey. Remarkably, some pots of Ngọc Khiết tea still reveal persistent, lingering lotus notes even after the tenth steeping.

The Essence of Harvest: The best lotus is harvested mid-summer, when the flowers reach peak maturity. Before dawn, around 4–5 a.m., under the soft morning mist at Tịnh Tâm Lake or Đại Nội, harvesters gently paddle their boats and carefully pluck each lotus blossom in its perfect hàm tiếu stage — the half-open moment when fragrance is most concentrated. The stamens (lotus grains) are then delicately extracted by hand, a task requiring great skill and speed to capture the fragrance at its most vibrant without damaging the fragile scent sacs.

Huế lotus, known for its subtle, ethereal aroma, must be infused into the tea through repeated scenting cycles. The process includes one round of floral balance infusion, six rounds of deep grain scenting, and a final round of whole-flower refreshing scenting, followed by eight stages of gentle drying. The layering and resting times are carefully adjusted depending on weather, tea leaf quality, and fragrance absorption. Over 30 days, under favorable dry conditions, one batch of Ngọc Khiết tea is slowly, lovingly completed.

To produce just 1 kilogram of finished Ngọc Khiết tea, an astonishing 1,600 to nearly 2,000 lotus blossoms are required (depending on annual weather and bloom conditions). Few teas in the world demand such intricate care and finesse. Every individual involved — from tending the lotus, harvesting, petal and grain separation, scenting, airing, drying, to final sifting — pours their heart into crafting this “Heavenly Ancient Fragrance.”

Brewing Recommendations:
Step 1 – Warm the Teaware: Rinse the teapot and cups with hot water to evenly warm and sanitize them.
Step 2 – Brew the Tea: Skip the “awakening rinse,” as both the tea and lotus come from pristine, naturally cultivated sources. Use water at 85–90°C. Steep 5–8 grams of tea in 180 ml of water for 30–45 seconds, then pour out the entire infusion into a decanter before distributing into cups. Do not leave the tea sitting in the water; instead, enjoy fully and brew subsequent rounds.
Step 3 – Savor the Experience: For the first round, set aside conversation and fully attune your senses to the lotus fragrance. Relax, hold the cup gently, inhale the rising aroma, take a delicate sip to let the tea wash over your tongue, breathe deeply and evenly, savoring the lingering sweetness in the mouth. The second sip, taken slightly larger, will spread the tea across both the upper and lower palate, allowing the lotus aroma to rise into the throat, enveloping the senses. Finish the final sip to confirm the after-aroma, then raise the empty cup to enjoy the lingering scent left in the cup’s bottom. Guests may adapt their brewing style to find their own moment of balanced stillness, embracing the spirit of tea as a gateway to a serene, transcendent realm.

Storage & Shelf Life: To best preserve your Ngọc Khiết scented tea: avoid sunlight; keep away from moisture; store apart from strong-smelling foods. With proper storage, the tea’s fragrance and flavor will remain vivid for 2–3 years.

The Spirit of Ngọc Khiết Ngọc Khiết tea from Hiên Trà Nhị Độ Mai carries within it the winter’s resilience from the frost-covered peaks where the tea buds endured harsh conditions to accumulate life force; the spring’s vitality when fresh, fragrant ancient forests burst into bloom; the summer’s rich lotus fragrance from sacred lands; and the autumn’s gathered energy as the tea, finished in summer, is rested, mellowed, and infused with the essence of all four seasons.

Hiên Trà remains ever inspired to honor and elevate the beauty and lyrical soul of Vietnamese lotus, especially the noble Hue lotus, on a foundation of wild, ancient Shan Tuyết tea. We are devoted to bringing into your cup the graceful spirit of Hue’s elegant charm, the delicate blend of gentle softness and profound contemplation — from hidden depths to soaring heights — all set against the vast, fierce, and mineral-laden backdrop of the great northern highlands.

Hiên Trà Nhị Độ Mai’s Ngọc Khiết Lotus-Scented Tea is a living continuation of Vietnam’s traditional tea heritage, thoughtfully reimagined for the modern world and future generations. It harmonizes the energy of Spring – Summer – Autumn – Winter, the alignment of Heaven – Earth – Humanity, and the distilled essence of nature and craftsmanship — making it a precious gift for both personal enjoyment and heartfelt offering.

The post STANDARD GIFT BOX – SHAN TUYẾT ANCIENT GREEN TEA WITH WHITE LOTUS: NGỌC KHIẾT (BAMBOO BOX) appeared first on Hiên trà NHỊ ĐỘ MAI.

TEA STANDARD GIFT SET: SPECIAL TRADITIONAL WHITE LOTUS ANCIENT SNOW SHAN GREEN TEA – NGỌC KHIẾT

Hiếu Trương — Sat, 04 May 2024 14:25:36 +0000

General introduction: The full name of the tea is Bang Thanh Ngoc Khiet because it is taken from the ingredients of Bang Thanh tea (a premium quality ancient Shan Tuyet green tea in Ha Giang) and lotus rice (scented sachets of the lotus flower – the fragrant pearls). Ngoc Khiet tea in folk culture is also known as Thien Co Ky Huong, which refers to a type of tea that is meticulously fragrant from Lotus rice and goes through many times of flavoring to become a finished product. Because of the scarcity of raw materials, the meticulousness and sophistication of the implementation process with strict procedures, each year there is only a very small amount. Ngoc Khiet tea has the strong energy of green tea grown in special terrains combined with the lotus of Hue, bringing beauty that is both pure, elegant, clear, deep and persistent, both near and far…

Regarding ingredients and methods: To perfect Sen Ngoc Khiet scented tea, Nhi Do Mai Tea Shop has meticulously selected top-quality wild ancient Shan Tuyet green tea picked at the “favorable time” which is the spring of the Tien Minh period. in two raw material areas: Lung Phin commune in Dong Van Stone Plateau and Tung Xan commune in Hoang Su Phi – Ha Giang. After the tea is processed, we combine pure Vietnamese lotus varieties grown naturally, especially lotus varieties, mainly ancient lotus from Hue, grown in “favorable” places such as Tinh Tam and Dai lakes. Noi (two places to grow lotus not only enhance the beauty of the Citadel but also serve the royal family, the soil of these two lakes is chosen according to good feng shui and is well treated, so the lotus flowers grown here are also more fragrant than other areas. other). Having a high-quality raw material source is considered to have “good time – favorable place”, if there is a lack of “harmonious people”, it is very difficult to get Ngoc Khiet tea. Doctor, Artist Tran Thi Thanh Nhi (founder of Nhi Do Mai tea shop, the fourth generation in a family with a tradition of researching and making fragrant tea, starting with the great scholar Pham Minister of the Nguyen Dynasty). Tea artist Thanh Nhi has just inherited her family’s research achievements and learned and researched more to successfully refine Lotus flavor. Aromatherapy tea is the term we propose in the process of making fragrant tea. Because in order to have a sweet, long-lasting cup of tea, the tea maker must be careful, meticulous, diligent, and mindful in each step: choosing ingredients, choosing flowers, adding incense, pine scent, and staring the tea. , letting the tea rest, winnowing, storing… Everything must be focused with one hundred percent of the mind and with all the heart. These processes follow a number of rules and secret formulas, the tea is fragrant not just once, but is repeated over and over again so that the flavor is deep, durable and penetrates into every molecule. tea, tea and flowers unite, unified in flavor and taste. Thanks to the process of adding incense many times, we create a multi-colored blend of flavors full of virtual variations, the scent notes and flavor notes are both durable and change through different brewing times, giving tea drinkers unique feelings. accept, unforgettable aftertaste. There are tea pots that can be brewed for the umpteenth time and the sophisticated drinker can still feel the lingering, lingering scent of the flower.

Mid-summer is the best time to harvest lotus (at the beginning and end of the fragrant season, lotus will be younger and weaker), from dawn, around 4-5am on Tinh Tam lake, Dai Noi lake, people pick quietly. Row the oar gently, carefully plucking each lotus flower with a smile. The lotus is still soaked in the morning dew when the scent bag (stamens, lotus rice) is at its most intense and rich. The scent of the Lotus is not too faint when it is young, not too faded like when it blooms, the lotus is still smiling with a full, rounded scent… A pristine beginning, a “fog whistle” stirring, urge. These incense bags are gently separated. The milky white lotus rice (stamen) looks so elegant. Having to be very skillful in removing the lotus quickly so that it doesn’t lose its scent in time, and at the same time not crushing and damaging each fragile incense seed, is not easy. Lotus fragrance from Hue is inherently very light, so it must be marinated many times to deeply absorb the scent into each tea leaf. After sucking the flower petals once to balance the scent, sucking rice six times to get the deep flavor, sucking the whole flower once to restore the fresh scent, and eight drying times to create a true Lotus Ngoc Khiet marinated tea product. During the process of flavoring, each layer of tea and lotus rice are covered with each other. The incubation time does not follow a certain formula but depends on the weather, the quality of the tea, and the process of “eating” the scent of the tea petals. Through the process of clearing the fragrance, the tea maker observes whether the tea petals have absorbed the fragrance, then uses manual water bathing to dry the tea petals, sieve the lotus rice out of the tea, keeping the tea stable and balanced back to about 3 degrees. -5 days later, continue to practice incense a second time, a third time…. Just repeat this many times for more than 30 days. If the weather is not favorable, you will complete a batch of Lotus tea. To get 1kg of finished Lotus tea, you need to use 1,600 to nearly 2,000 Lotus flowers (fluctuating depending on the year due to the weather to create the flower product). It is difficult to find any tea that requires more sophistication and sophistication than that. Lotus makers have different stages in the process from caring, harvesting, removing petals, removing rice, adding incense, clearing incense, making tea, winnowing, etc. are meticulous with their work, it seems that the embalmer is using his whole heart to refine the “heavenly ancient fragrant scent”.

Suggestions for making the tea:

Step 1 – Rinse the kettle: Add boiling water to the kettle and cup to rinse once to help the kettle heat evenly and disinfect.

Step 2 – Making tea, steeping tea: You should skip the step of rinsing and awakening this tea because the tea and lotus are both taken from very pure natural sources. It should be brewed with water at a temperature of 85-90 degrees Celsius. Add about 5-8 grams of tea to 180 ml of water, steep the tea for 30-45 seconds, then pour it all out and divide it into small cups. You should not soak the tea in water for a long time, but you should pour it out and drink it all, then brew another round.

Step 3 – Enjoy: during the first week of tea, you should not rush to chat but should spend your mind to feel the lotus scent. First, sit relaxed, comfortable, with a gentle mind, pick up the tea cup to enjoy the scent rising from the rim of the cup, gently take a small sip just enough to spill onto the surface of the tongue to check the aroma, take a deep breath and swallow. Take the first and second sips, drink more so that the tea can be absorbed evenly on and under the tongue. Hold the tea for a while, still breathing evenly to feel the scent of Lotus spreading to the palate, the sweetness of Lotus permeating evenly in the oral cavity. On the third sip, drink all the remaining water in the tea cup to check the scent and pick up the cup to feel the scent remaining at the bottom of the cup. Guests can flexibly brew and enjoy tea to achieve the feeling of balance and tranquility that the spirit is aiming for.

Storage and shelf life: Here are some notes when preserving lotus scented tea: Avoid sunlight; Do not leave tea in damp places; Do not store tea near other smelly foods. When well preserved, tea can retain its aroma and flavor for 2-3 years.

Ngoc Khiet tea from Nhi Do Mai Tea Porch has the “dense” of wind and frost, the cold of winter on high mountain peaks, the tea buds have to overcome that harshness to accumulate sap; There is also the “spring of birth” the full spring of the fragrant ancient forests when spring comes, the tea is picked in the Qingming season, the spring breath overflows in every fiber of the tea, in every hair of the tea that has a metallic sheen as if inlaid with silver; There is also the “low growth” of summer, the scent of lotus petals growing from the spiritual land, and also the “condensation” of autumn’s energy, which is when the tea is finished in the summer, not in a hurry to drink it right away but instead to store it. Brew it again so that the tea can absorb the flavor and absorb the energy of the four seasons.

The tea terrace is always full of creative inspiration, recreating the beauty and upliftingness of Vietnamese lotus scent, especially Hue lotus scent on the background of wild, ancient Shan Tuyet tea. We are passionate about bringing to your cup of tea the elegant “Taste of Hue”, “gentleness mixed with contemplation” – from hidden to sublimated – on the charm, intensity and spaciousness of the great thousand. . Ngoc Khiet Lotus Tea Nhi Do Mai tea continues the source of traditional tea culture, innovates in a contemporary context, connects with the future, gathers all the energy of Spring – Summer – Autumn – Winter, of Heaven’s time – Earth’s benefits – Human harmony, the quintessence of heaven and earth and people is a precious gift to enjoy, give, and show gratitude.

The post TEA STANDARD GIFT SET: SPECIAL TRADITIONAL WHITE LOTUS ANCIENT SNOW SHAN GREEN TEA – NGỌC KHIẾT appeared first on Hiên trà NHỊ ĐỘ MAI.

TEA STANDARD GIFT SET: SPECIAL TRADITIONAL WHITE LOTUS WHITE TEA – TIÊN CỐT (BAMBOO BOX)

Hiếu Trương — Wed, 31 Jan 2024 14:38:22 +0000

General introduction: Tien Cot – Lotus scented tea takes the words from the phrase “Pioneer, Dao Cot” (Referring to the demeanor and essence of people of the fairy world) and the famous couplet “Immortal means Immortal bones / Many love thi Buddha”. Tien Cot tea in folk culture is also known as Thien Co Ky Huong, which refers to a type of tea that is elaborately fragrant from lotus rice and goes through many times of flavoring to become a finished product. Because of the scarcity of raw materials, the meticulousness and sophistication of the implementation process with strict procedures, each year there is only a very small amount. Tien Cot tea at Hien Tra Nhi Do Mai has ingredients mainly from wild white tea in the Northwest mountains of Vietnam and ancient white lotus from Hue. Essence of tea has the flavor and energy of white color (white tea, white lotus) and the secret royal formula with elaborate, meticulous, sophisticated and thorough making methods that give the drinker a mysterious feeling. Even after enjoying it, I still feel the feeling of “hundreds of nan cat” – the cool, clear, extremely special look that is difficult to describe in words. Zen masters and psychics have used many states to describe this feeling when enjoying tea as “feeling like light passing through the body”, “feeling the energy flowing strongly to each tip of the fingers”. hands, toes and top of the head”, “tea taste is frugal but has abundant energy”… In addition to the clear, elegant, fresh lotus scent, it seems that the tea drinker vaguely senses the scent of laurel. , sticky leaves, of young corn, of bamboo leaves, of ancient trees in the sacred forest, has the taste of wind and thousands of clouds, there is also a fresh, pure and cherished scent mixed with sparkling, innocent smiles. Advantages of teenage girls! The taste of tea is sweet and fresh, not bitter, not astringent, very soft, smooth, plump in the throat, stimulating all senses and lingers for a long time after enjoying. The tea is extremely durable in water, its fragrance and taste persist for more than ten times of brewing, all creating feelings of purity, balance, tranquility and peace.

Regarding ingredients and methods: To perfect Sen Tien Cot Fragrance Refining Tea, Nhi Do Mai Tea Shop has meticulously selected top-quality wild ancient Shan Tuyet white tea picked at the “favorable time” which is the spring of the Tien Minh period. in two raw material areas in Suoi Giang – Yen Bai and Hoang Su Phi – Ha Giang. Spring White Tea, large buds, each young tea bud is picked, gently placed on a sieve and dried continuously for 7-10 days until it withers. While drying, the tea maker uses his hands to gently stir the tea leaves to stimulate fermentation. During this process, the aroma and taste of tea are gradually perfected with the mysterious scent of eucalyptus trees, the scent of forest flowers, ripe fruit, the moss scent of wild giant tea trees… From this premium tea base after being processed. We combine incense treatment with pure Vietnamese varieties, grown naturally, especially Lotus grown in “favorable” places, Tinh Tam and Dai Noi lakes (two places where Lotus is grown to increase its beauty). The Citadel served the Imperial Palace, the soil of these two lakes was chosen according to good feng shui and was well treated, so the lotus flowers grown here are also more fragrant than in other areas. Having a high-quality raw material source is considered to have “good time – favorable place”, if there is a lack of “harmonious people”, it is very difficult to get Ngoc Khiet tea. Doctor, Tea Artist Tran Thi Thanh Nhi (founder of Nhi Do Mai Tea Porch, fourth generation in a family with a tradition of loving research and making fragrant tea, starting with the great scholar Pham Hiep Worthy of being the Minister of the Nguyen Dynasty). Tea artist Thanh Nhi has just inherited her family’s research achievements and learned and researched more to successfully refine Lotus flavor. Aromatherapy tea is the term we propose in the process of making traditional fragrant tea. Because in order to have a sweet, long-lasting cup of tea, the tea maker must be careful, meticulous, diligent, and mindful in each step: choosing ingredients, choosing flowers, adding incense, pine scent, and staring the tea. , letting the tea rest, winnowing, storing… Everything must be focused with one hundred percent of the mind and with all the heart. These processes follow a number of secret rules and formulas, the tea is fragrant not just once but is repeated over and over again so that the flavor is deep, durable and penetrates into every molecule. tea, tea and flowers unite, unified in flavor and taste. Thanks to the process of adding incense many times, we create a multi-colored blend of flavors full of virtual variations, the scent notes and flavor notes are both durable and change through different brewing times, giving tea drinkers unique feelings. accept, unforgettable aftertaste. There are pots of tea that can be brewed more than ten times but the sophisticated drinker can still feel the lingering, lingering scent of the flower.

Mid-summer is the best time to harvest lotus (at the beginning and end of the fragrant season, lotus will be younger and weaker), from dawn, around 4-5am on Tinh Tam lake, Dai Noi lake, people pick quietly. Row the oar gently, carefully plucking each lotus flower with a smile. The lotus is still soaked in the morning dew when the incense bag (stamen/lotus rice) is at its most rich and fragrant. The scent of Lotus is not too faint when it is young, not too faded like when it blooms, the lotus has a full, rounded scent at the same time… A pristine beginning, a stirring “fog whistle”, hurry. These incense bags are gently separated. Milky white lotus rice looks so elegant. Having to be very skillful in removing the lotus quickly so that it doesn’t lose its scent in time, and at the same time not crushing and damaging each fragile incense seed, is not easy. Lotus fragrance from Hue is inherently very light, so it must be marinated many times to deeply absorb the scent into each tea leaf. After sucking the petals once to balance the scent, sucking rice six times to get the deep flavor, sucking the whole flower once to restore the fresh scent, eight times drying to create a true Sen Tien Cot marinated tea product. During the process of flavoring, each layer of tea and lotus rice are covered with each other. The incubation time does not follow a certain formula but depends on the weather, the quality of the tea, and the process of “eating” the scent of the tea petals. Through the process of clearing the fragrance, the tea maker observes whether the tea petals have absorbed the fragrance, then uses manual water bathing to dry the tea petals, sieve the lotus rice out of the tea, keeping the tea stable and balanced back to about 3 degrees. -5 days later, continue to practice incense a second time, a third time…. Just repeat this many times for more than 30 days. If the weather is not favorable, you will complete a batch of Lotus tea. To get 1kg of finished Lotus tea, you need to use 1,600 to nearly 2,000 Lotus flowers (fluctuating depending on the year due to the weather to create the flower product). It is difficult to find any tea that requires more sophistication and sophistication than that. Lotus makers have different stages in the process from caring, harvesting, removing petals, removing rice, adding incense, clearing incense, making tea, winnowing, etc. are meticulous with their work, it seems that the embalmer is using his whole heart to refine the “heavenly ancient fragrant scent”.

Suggestions for mixing:

Step 1 – Rinse the kettle: Add boiling water to the kettle and cup to rinse once to help the kettle heat evenly and disinfect.

Step 2 – Making tea, steeping tea: You should skip the step of rinsing and awakening this tea because the tea and lotus are both taken from very pure natural sources. It should be brewed with water at a temperature of 85 – 90 degrees Celsius. Add about 5-8 grams of tea to 180 ml of water, steep the tea for 30-45 seconds, then pour it all out and divide it into small cups. You should not soak the tea in water for a long time, but you should pour it out and drink it all, then brew another round.

Step 3 – Enjoy: during the first week of tea, you should not rush to chat but should spend your mind to feel the lotus scent. First, sit relaxed, comfortable, with a gentle mind, pick up the tea cup to enjoy the scent rising from the rim of the cup, gently take a small sip just enough to spill onto the surface of the tongue to check the aroma, take a deep breath and swallow. Take the first and second sips, drink more so that the tea can be absorbed evenly on and under the tongue, hold the tea for a while, still breathing evenly to feel the lotus scent radiating onto the palate, the sweetness of lotus seeping evenly in the oral cavity. On the third sip, drink all the remaining water in the tea cup to check the scent and pick up the cup to feel the scent remaining at the bottom of the cup. Guests can flexibly brew and enjoy tea to achieve the feeling of balance and tranquility that the spirit is aiming for.

Storage and shelf life: Here are some notes when preserving Lotus scented tea: Avoid sunlight, do not leave tea in damp places: Humid environments are conditions that easily cause mold to develop for tea. . Besides, leaving tea in damp places will cause the quality and longevity of the tea to be lost; Do not store tea near other smelly foods. When well preserved, tea can retain its aroma and flavor for 2-3 years.

Tien Cot tea from Nhi Do Mai Tra Porch has “cold clouds” of wind and frost, the cold of winter on high mountain peaks, tea buds have to overcome that harshness to accumulate sap; There is also the “spring of birth” the full spring of the fragrant ancient forests when spring comes, the tea is picked in the Qingming season, the spring breath overflows in every fiber of the tea, in every hair of the tea that has a metallic sheen as if inlaid with silver; There is also the “low growth” of summer, the scent of lotus petals growing from the spiritual land, and also the “condensation” of autumn’s energy, which is when the tea is finished in the summer, not in a hurry to drink it right away but instead to store it. Brew it again so that the tea can absorb the flavor and absorb the energy of the four seasons.

The tea terrace is always full of creative inspiration, recreating the beauty and upliftingness of Vietnamese lotus scent, especially Hue lotus scent on the background of wild, ancient Shan Tuyet tea. We are passionate about bringing to your cup of tea the elegant “Taste of Hue”, “gentleness mixed with contemplation” – from hidden to sublimated – on the charm, intensity and spaciousness of the great thousand. . Sen Tien Cot Tea Nhi Do Mai Tea continues the source of traditional tea culture, innovates in a contemporary context, connects with the future, gathers the energy of Spring – Summer – Autumn – Winter, of Heaven’s time – Earth’s benefits – Human harmony, the quintessence of heaven and earth and people is a precious gift to enjoy, give, and show gratitude.

The post TEA STANDARD GIFT SET: SPECIAL TRADITIONAL WHITE LOTUS WHITE TEA – TIÊN CỐT (BAMBOO BOX) appeared first on Hiên trà NHỊ ĐỘ MAI.

TEA STANDARD GIFT SET: SPECIAL TRADITIONAL WHITE LOTUS ANCIENT SNOW SHAN WHITE TEA

Hiếu Trương — Sun, 08 Oct 2023 12:11:33 +0000

General introduction: Tiên Cốt – Lotus scented tea takes the words from the phrase “Pioneer, Dao Cot” (Referring to the demeanor and essence of the demon fairy) and the famous couplet “Unworldly fairy bones/ Many emotions show Buddha’s heart ”. Tiên Cốt tea in folk culture is also known as Thien Co Ky Huong, which refers to a type of tea that is meticulously scented from a lotus vase and goes through many times of refining the fragrance to become a product. Because of the scarcity of raw materials and the meticulousness and sophistication of the implementation process, there is only a very small amount available each year. Tiên Cốt tea at Nhị Độ Mai teahouse has ingredients mainly from wild white tea in the Northwest highlands of Vietnam and ancient white lotus varieties from Hue. Fairy Essence Tea carries the smell and energy of white color (white tea, white lotus) and a secret royal formula with an elaborate, meticulous, sophisticated, and thorough way of making it, giving the drinker a mysterious feeling, even though After enjoying it, I also fell into the feeling of “hundreds of nan cat” – cool, clear, extremely special appearance that is difficult to describe. Celestial masters and psychics have used many states to describe the feeling of enlightenment while enjoying this tea as “feeling like light passing through the body”, “feeling the energy flowing strongly to each head”. fingers, toes and the top of the head”, “the taste of tea is pure and full of energy”… In addition to the clear, elegant, fresh scent of lotus, the tea drinker must feel like in a dream the scent of reeds. Lettuce, sticky leaves, young corn, bamboo leaves, ancient trees in the forest, have the taste of wind and thousands of clouds, and also have the scent of freshness, chimes and cherished mixed with kisses and ears, endlessly. Advantages of teenage girls! The tea taste is sweet and fresh, not unpleasant, not acrid, very soft, itchy, round and round, stimulates all senses and lingers for a long time after enjoying. The tea is extremely durable, the aroma and taste persistent over several brews all create feelings of purity, balance, tranquility and peace.

Regarding ingredients and methods: To perfect the Tiên Cốt Lotus tea scented tea, Nhị Độ Mai teahouse meticulously selected top-quality wild ancient Snow Shan white tea picked at the “favorable time” which is the spring of the Tien Minh period. in two raw material areas in Suoi Giang – Yen Bai and Hoang Su Phi – Ha Giang. White spring tea crop, large dolls, each young tea bud is picked, gently dried on a sieve continuously for 7-10 days for the butterflies. While the tea brews, the tea maker uses his hands to gently stir the tea leaves to stimulate fermentation. During this process, the aroma and flavor of the tea gradually increases and is perfected with the mysterious scent of eucalyptus, forest flowers, ripe fruit, maple scent of wild tea trees… From this premium tea base, When processing, we combine incense treatment with plants similar to Viet Tinh, grown naturally, especially Lotus grown in “favorable” places: Tinh Tam and Dai Noi lakes (two medium-sized lotus growing locations). Increase the beauty of the Citadel and serve for royal applications. The soil of these two lakes is chosen according to good feng shui and is well processed, so the lotus flowers grown here are also more fragrant than other areas). Having a high quality raw material source is considered to have “favorable time and place”, without “harmonious people” it is very difficult to get Ngoc Khiet tea. Doctor, Tea Artist Tran Thi Thanh Nhi (founder of Nhi Do Mai Tea Porch, fourth generation in a family with a tradition of loving research and making fragrant tea, starting with the great scholar Pham Hiep Worthy of being the Minister of the Nguyen Dynasty). Tea artist Thanh Nhi has just inherited her family’s research achievements and learned and researched more to successfully refine Lotus flavor. Fragrance tea is the term we propose for products in the process of making traditional fragrant tea. Because in order to have a fragrant cup of tea with a long-lasting scent, the tea maker must be careful, technical, meticulous, and mindful in each step: choosing ingredients, choosing flowers, adding incense, clearing the scent, roasting, and adding flavor. Tea break, getting ready, shopping… Everything must be focused one percent of the mind and with all the heart. That process includes a number of rules and secret formulas, the tea is put into aroma not just once but is successfully repeated, rehearsed so that the aroma is deep, lasting and exists in each tea molecule, Tea and flowers are united, uniform in scent and taste. Supporting the incense process many times, we create a multi-color harmony full of virtual scents, the scents and flavors are both durable and change through different brewing times, giving tea drinkers emotions. receive, excess location forget. There are tea pots that can be brewed more than ten times and the sophisticated drinker can still feel the king, the king of floral fragrance.

Mid-summer is the best time to harvest lotus (at the beginning and end of the fragrant season, lotus will be younger and weaker), from dawn, around 4-5am on Tinh Tam lake, Dai Noi lake, people pick quietly. Row the oar gently, carefully plucking each lotus flower with a smile. The lotus is still soaked in the morning dew when the incense bag (stamen/lotus rice) is at its most rich and fragrant. The scent of Lotus is not too faint when it is young, not too faded like when it blooms, the lotus has a full, rounded scent at the same time… A pristine beginning, a stirring “fog whistle”, hurry. These incense bags are gently separated. Milky white lotus rice looks so elegant. Having to be very skillful in removing the lotus quickly so that it doesn’t lose its scent in time, and at the same time not crushing and damaging each fragile incense seed, is not easy. Lotus fragrance from Hue is inherently very light, so it must be marinated many times to deeply absorb the scent into each tea leaf. After sucking the petals once to balance the scent, sucking rice six times to get the deep flavor, sucking the whole flower once to restore the fresh scent, eight times drying to create a true Sen Tien Cot marinated tea product. During the process of flavoring, each layer of tea and lotus rice are covered with each other. The incubation time does not follow a certain formula but depends on the weather, the quality of the tea, and the process of “eating” the scent of the tea petals. Through the process of clearing the fragrance, the tea maker observes whether the tea petals have absorbed the fragrance, then uses manual water bathing to dry the tea petals, sieve the lotus rice out of the tea, keeping the tea stable and balanced back to about 3 degrees. -5 days later, continue to practice incense a second time, a third time…. Just repeat this many times for more than 30 days. If the weather is not favorable, you will complete a batch of Lotus tea. To get 1kg of finished Lotus tea, you need to use 1,600 to nearly 2,000 Lotus flowers (fluctuating depending on the year due to the weather to create the flower product). It is difficult to find any tea that requires more sophistication and sophistication than that. Lotus makers have different stages in the process from caring, harvesting, removing petals, removing rice, adding incense, clearing incense, making tea, winnowing, etc. are meticulous with their work, it seems that the embalmer is using his whole heart to refine the “heavenly ancient fragrant scent”.

Suggestions for making the tea:

Step 1 – Rinse the kettle: Add boiling water to the kettle and cup to rinse once to help the kettle heat evenly and disinfect.

Step 2 – Making tea, steeping tea: You should skip the step of rinsing and awakening this tea because the tea and lotus are both taken from very pure natural sources. It should be brewed with water at a temperature of 85 – 90 degrees Celsius. Add about 5-8 grams of tea to 180 ml of water, steep the tea for 30-45 seconds, then pour it all out and divide it into small cups. You should not soak the tea in water for a long time, but you should pour it out and drink it all, then brew another round.

Step 3 – Enjoy: during the first week of tea, you should not rush to chat but should spend your mind to feel the lotus scent. First, sit relaxed, comfortable, with a gentle mind, pick up the tea cup to enjoy the scent rising from the rim of the cup, gently take a small sip just enough to spill onto the surface of the tongue to check the aroma, take a deep breath and swallow. Take the first and second sips, drink more so that the tea can be absorbed evenly on and under the tongue, hold the tea for a while, still breathing evenly to feel the lotus scent radiating onto the palate, the sweetness of lotus seeping evenly in the oral cavity. On the third sip, drink all the remaining water in the tea cup to check the scent and pick up the cup to feel the scent remaining at the bottom of the cup. Guests can flexibly brew and enjoy tea to achieve the feeling of balance and tranquility that the spirit is aiming for.

Tiên Cốt tea from Nhị Độ Mai teahouse has “cold clouds” of wind and frost, the cold of winter on high mountain peaks, tea buds have to overcome that harshness to accumulate sap; There is also the “spring of birth” the full spring of the fragrant ancient forests when spring comes, the tea is picked in the Qingming season, the spring breath overflows in every fiber of the tea, in every hair of the tea that has a metallic sheen as if inlaid with silver; There is also the “low growth” of summer, the scent of lotus petals growing from the spiritual land, and also the “condensation” of autumn’s energy, which is when the tea is finished in the summer, not in a hurry to drink it right away but instead to store it. Brew it again so that the tea can absorb the flavor and absorb the energy of the four seasons.

The tea terrace is always full of creative inspiration, recreating the beauty and upliftingness of Vietnamese lotus scent, especially Hue lotus scent on the background of wild, ancient Shan Tuyet tea. We are passionate about bringing to your cup of tea the elegant “Taste of Hue”, “gentleness mixed with contemplation” – from hidden to sublimated – on the charm, intensity and spaciousness of the great thousand. . Sen Tien Cot Tea Nhi Do Mai Tea continues the source of traditional tea culture, innovates in a contemporary context, connects with the future, gathers the energy of Spring – Summer – Autumn – Winter, of Heaven’s time – Earth’s benefits – Human harmony, the quintessence of heaven and earth and people is a precious gift to enjoy, give, and show gratitude.

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