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Vietnamese lotus tea ((ベトナム語:trà sen'', ''chè sen), or ''chè ướp sen'') is a type of green tea produced in Vietnam that has been flavored with the scent of ''Nelumbo nucifera''. It is a specialty product of the Vietnamese tea industry and is consumed as part of celebratory events or festivals. ==Production== The tea is made by allowing the green tea to absorb the flower's natural scent. This is done through several methods, either by: *Stuffing green tea leaves into a flower and leaving them overnight *Pulling the entire stamen from the flower or just their anthers and then either * *Jar them overnight with the tea leaves with them * *Bake the tea leaves with them These steps can be repeated multiple times to increase the floral scent in the tea leaves.〔(【引用サイトリンク】author= The Tao of Tea )〕 In the case of higher quality teas, one thousand lotus flowers per kilogram of tea are needed to complete this ancient process.〔(【引用サイトリンク】author= Art of Tea )〕 Many modern production tend towards flavoring or perfumes to scent the tea. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Vietnamese lotus tea」の詳細全文を読む スポンサード リンク
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