| Tea Name: | Lotus tea |
| Tea Type: | Herbal tea |
| Tea Image: | File:Lotus flower tea.jpg |
| Tea Origin: | Asia |
| Tea Quick: | Tea made from lotus leaves, flowers, roots, seeds, or fruit |
| Tea Temperature: | Varies |
| Tea Time: | Varies |
Lotus tea is an infusion made from lotus leaves, flowers, roots, fruit, seeds, or embryos. It is known as liánchá (Chinese: 莲茶, Chinese: 蓮茶, pronounced as /ljɛ̌n.ʈʂʰǎ/) in Chinese and yeoncha (Korean: 연차, Korean: 蓮茶, pronounced as /ko/) in Korean. It is also known as trà sen in Vietnamese.
Lotus leaf tea, called yeonnip-cha (Korean: 연잎차 pronounced as /ko/) in Korean, is a tea made from young leaves of lotus.[1] Leaves for lotus tea are often heat-treated (either by steaming or roasting) before being dried. Sometimes, fresh leaves are also infused as tea. NaNg of dried leaves or NaNg or fresh leaves are simmered in 600ml of water over low heat to produce two to three cups tea.[2]
Lotus flower tea, called yeonkkot-cha (Korean: 연꽃차, pronounced as /ko/) or yeonhwa-cha (Korean: 연화차, Korean: 蓮花茶, pronounced as /ko/) in Korean, is a tea made from lotus flower.[3] 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.[4] Otherwise, NaNg of dried petals can be simmered in 600ml of water over low heat to make two to three cups or of tea.
Lotus fruit tea, called yeonbang-cha (Korean: 연방차, Korean: 蓮房茶, pronounced as /ko/) in Korean, is a tea made by infusing dried lotus fruits.
Lotus seed tea, called yeonbap-cha (Korean: 연밥차, pronounced as /ko/), yeonssi-cha (Korean: 연씨차, pronounced as /ko/), or yeonja-cha (Korean: 연자차, Korean: 蓮子茶, pronounced as /ko/) in Korean, is a tea made by infusing lotus seeds, which are steamed and dried. For two to three cups of tea, NaNg of lotus seeds are simmered in 600ml water over low heat.
Lotus embryo tea, called liánxīn-chá (Chinese: 莲芯茶, Chinese: 蓮芯茶, pronounced as /ljɛ̌n.ɕín.ʈʂʰǎ/) or liánzixīn-chá (Chinese: 莲子芯茶, Chinese: 蓮子芯茶, pronounced as /ljɛ̌n.tsi.ɕín.ʈʂʰǎ/) in Chinese and Vietnamese: trà tim sen (Northern: pronounced as /vi/, Southern: pronounced as /vi/) in Vietnamese, is an infusion made from lotus embryos.[5]
Lotus root tea, called yeongeun-cha (Korean: 연근차, Korean: 蓮根茶, pronounced as /ko/) in Korean, is a tea made by infusing dried lotus root (rhizome) slices or mixing lotus root powder in hot water.[6] Lotus root powder for tea can be made by either by drying lotus root juice, or grinding dried lotus root slices into powder.