Lotus tea


Lotus tea is an infusion made from lotus leaves, flowers, roots, fruit, seeds, or embryos. It is known as liánchá in Chinese and yeoncha in Korean.

Lotus leaf tea

Lotus leaf tea, called yeonnip-cha in Korean, is a tea made from young leaves of lotus. Leaves for lotus tea are often heat-treated before being dried. Sometimes, fresh leaves are also infused as tea. of dried leaves or or fresh leaves are simmered in of water over low heat to produce two to three cups tea.

Lotus flower tea

Lotus flower tea, called yeonkkot-cha or yeonhwa-cha in Korean, is a tea made from lotus flower. Often, a fresh whole flower is used to make tea. In Korean temple cuisine, this type of lotus flower tea symbolizes the blossoming of Buddhist enlightenment. Otherwise, of dried petals can be simmered in of water over low heat to make two to three cups or of tea.

Lotus fruit tea

Lotus fruit tea, called yeonbang-cha in Korean, is a tea made by infusing dried lotus fruits.

Lotus seed tea

Lotus seed tea, called yeonbap-cha, yeonssi-cha, or yeonja-cha in Korean, is a tea made by infusing lotus seeds, which are steamed and dried. For two to three cups of tea, of lotus seeds are simmered in water over low heat.

Lotus embryo tea

Lotus embryo tea, called liánxīn-chá or liánzixīn-chá in Chinese and trà tim sen in Vietnamese, is an infusion made from lotus embryos.

Lotus root tea

Lotus root tea, called yeongeun-cha in Korean, is a tea made by infusing dried lotus root slices or mixing lotus root powder in hot water. Lotus root powder for tea can be made by either by drying lotus root juice, or grinding dried lotus root slices into powder.