1: "Tra" is the Vietnamese word for "tea".
2: "Huong" is the Vietnamese word for "flower".
3: "Lai" is the Vietnamese word for "jasmine".
4: "Sen" is the Vietnamese word for "lotus".
5: Lotus-scented tea really sucks.


stePH
--
I'll brew another pot of ambiguity.

The flowers that bloom in the spring, tra-la, have nothing to do with
the case. Toci
stePH wrote:
> 1: "Tra" is the Vietnamese word for "tea".
> 2: "Huong" is the Vietnamese word for "flower".
> 3: "Lai" is the Vietnamese word for "jasmine".
> 4: "Sen" is the Vietnamese word for "lotus".
> 5: Lotus-scented tea really sucks.
>
>
> stePH
> --
> I'll brew another pot of ambiguity.

stePH > wrote:
>1: "Tra" is the Vietnamese word for "tea".
>2: "Huong" is the Vietnamese word for "flower".
>3: "Lai" is the Vietnamese word for "jasmine".
>4: "Sen" is the Vietnamese word for "lotus".
>5: Lotus-scented tea really sucks.

Try making it with cooler water... it can get overpowering very quickly
if it steeps too long, too.
--scott
>


--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Scott Dorsey wrote:
> stePH > wrote:
> >1: "Tra" is the Vietnamese word for "tea".
> >2: "Huong" is the Vietnamese word for "flower".
> >3: "Lai" is the Vietnamese word for "jasmine".
> >4: "Sen" is the Vietnamese word for "lotus".
> >5: Lotus-scented tea really sucks.
>
> Try making it with cooler water... it can get overpowering very quickly
> if it steeps too long, too.
> --scott

I made it with 170F water and a 1-minute steep. My original estimation
stands. I just don't care for the sharp, medicine-y smell/taste of
lotus. I'll stick with jasmine or rose when I want a floral tea.


stePH
--
I'll brew another pot of ambiguity.

stePH > wrote:
>I made it with 170F water and a 1-minute steep. My original estimation
>stands. I just don't care for the sharp, medicine-y smell/taste of
>lotus. I'll stick with jasmine or rose when I want a floral tea.

It is very sweet in an almost rotting kind of way, but I like it.

Have you tried osmanthus green tea?
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Scott Dorsey wrote:
> stePH > wrote:
> >I made it with 170F water and a 1-minute steep. My original estimation
> >stands. I just don't care for the sharp, medicine-y smell/taste of
> >lotus. I'll stick with jasmine or rose when I want a floral tea.
>
> It is very sweet in an almost rotting kind of way, but I like it.
>
> Have you tried osmanthus green tea?
> --scott
>
> --
> "C'est un Nagra. C'est suisse, et tres, tres precis."

Osmanthus is a bit too flowery for me personally, yet I love Jasmine
and Lotus. Of a number of lotus teas I have drank, strangely enough I
like the Tazo Lotus Root green tea a lot. It is not a very good green
tea but the lotus flavor is very good so it balances out to be decent
and enjoyable.

Jasmine pearls are still my favorite "flowery flavored" tea. Rose and
Osmanthus are too perfumy for me. Lotus is absolutely an aquired taste,
but there are also wildly varying tastes to different lotus tea... I
wouldn't give up after just one or two.

- Dominic

When it comes to scented teas I rather see pieces of the flower or
fruit for the scent. I just don't trust the aroma alone. If it is a
flower or fruit you can find it dried somewhere. My favorite dried
scent, honeysuckle plus it is as sexy as yinzhen in the pot.

Jim

Dominic T. wrote:
> Scott Dorsey wrote:
> > stePH > wrote:
> > >I made it with 170F water and a 1-minute steep. My original estimation
> > >stands. I just don't care for the sharp, medicine-y smell/taste of
> > >lotus. I'll stick with jasmine or rose when I want a floral tea.
> >
> > It is very sweet in an almost rotting kind of way, but I like it.
> >
> > Have you tried osmanthus green tea?
> > --scott
> >
> > --
> > "C'est un Nagra. C'est suisse, et tres, tres precis."
>
> Osmanthus is a bit too flowery for me personally, yet I love Jasmine
> and Lotus. Of a number of lotus teas I have drank, strangely enough I
> like the Tazo Lotus Root green tea a lot. It is not a very good green
> tea but the lotus flavor is very good so it balances out to be decent
> and enjoyable.
>
> Jasmine pearls are still my favorite "flowery flavored" tea. Rose and
> Osmanthus are too perfumy for me. Lotus is absolutely an aquired taste,
> but there are also wildly varying tastes to different lotus tea... I
> wouldn't give up after just one or two.
>
> - Dominic

Dominic T. wrote:
> Jasmine pearls are still my favorite "flowery flavored" tea. Rose and
> Osmanthus are too perfumy for me. Lotus is absolutely an aquired taste,
> but there are also wildly varying tastes to different lotus tea... I
> wouldn't give up after just one or two.

Okay, I will try others, but Tr Tiên lotus sucks.


stePH
--
I'll brew another pot of ambiguity.

Scott Dorsey wrote:
> stePH > wrote:
> >1: "Tra" is the Vietnamese word for "tea".
> >2: "Huong" is the Vietnamese word for "flower".
> >3: "Lai" is the Vietnamese word for "jasmine".
> >4: "Sen" is the Vietnamese word for "lotus".
> >5: Lotus-scented tea really sucks.
>
> Try making it with cooler water... it can get overpowering very quickly
> if it steeps too long, too.
> --scott

I made it with 170F water and a 1-minute steep. My original estimation
stands. I just don't care for the sharp, medicine-y smell/taste of
lotus. I'll stick with jasmine or rose when I want a floral tea.


stePH
--
I'll brew another pot of ambiguity.

In Vietnam (and Cambodia) I found lotus scented teas mostly prepared as
pretty thin iced tea, mostly served free in street restaurants and
yayaya I liked it so much that I went shopping for those leaves. In
Saigon (tea shops) as well as in Chau Doc (market) I found a lot of
different qualities to choose from (whole/broken, amount of lotus
added, ...)
Served hot it´s not exactly my kind of tea, but iced w/o sugar IMO it
makes for a nice refreshing beverage in those insane temperatures.
Whenever I´m in SE-Asia these days I carry a 1 litre thermos with thin
iced matcha, sencha or flowered (lotus/rose) tea. Whenever I´m running
out I head for a 7/11, pay 5-10 baht for a cup of hot water, fill up my
thermos with free crunched ice (nobody ever asked me to pay for it),
steep tea of choice in hot water, pour it over the ice and enjoy.

Karsten