June 29, 2026
HANOI – Hailed as “the finest tea of all time”, Quảng An lotus-scented tea from Tây Hồ Ward, Hà Nội, is a refined treasure of the capital.
The harmonious blend of the gentle sweetness of green tea and the pure fragrance of Bách Diệp (Hundred-petal) lotus blossoms from West Lake has created a precious brew steeped in the identity of Hà Nội.
Behind its elegant flavour lies the traditional craft of lotus tea scenting, passed down through generations and shaped by the dexterity, patience and dedication of artisans.
From the selection of raw ingredients to the elaborate scenting process spanning many days, each batch of tea stands as a testament to a handicraft that helps preserve the cultural heritage of Thăng Long – Hà Nội.
This photo essay looks at the people and the process behind the making of one of Việt Nam’s most celebrated artisan teas.
Quang An lotus-infused tea is among Hanoi’s most celebrated premium products and was once served at Vietnamese tea ceremonies honouring international leaders.
Freshly harvested lotus blossoms are brought directly from the lake for immediate processing and preservation, ensuring their fragrance is retained at its peak.
The family of artisan Ngo Van Xiem performs the delicate process of infusing tea with lotus blossoms.
Selecting the lotus stamens is considered the most difficult step in making lotus scented tea, requiring artisans to work quickly and skilfully to ensure the delicate ‘grains’ are not damaged, preserving their aroma and the quality of the final product.
Harvested between 4am and 5am, before sunrise, Bach Diep lotus blossoms are picked at the ideal budding stage, when their delicate pink petals preserve the flower’s richest fragrance.