Tiếng Việt
TEA STANDARD GIFT SET: ANCIENT SNOW SHAN GREEN TEA TÚNG SÁN - Premium type Subtotal: 250.000₫
TEA STANDARD GIFT SET: SPECIAL TRADITIONAL WHITE LOTUS ANCIENT SNOW SHAN GREEN TEA – NGỌC KHIẾT
1.200.000₫
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).
Description
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.
Additional information
| Net weight | 100 gram |
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