Lotus tea

Lotus tea is an infusion made from lotus leaves, flowers, roots, fruit, seeds, or embryos. It is known as liánchá (莲茶, 蓮茶, ) in Chinese and yeoncha (연차, 蓮茶, ) in Korean. It is also known as trà sen in Vietnamese.

Lotus leaf tea
Lotus leaf tea, called yeonnip-cha (연잎차 ) in Korean, is a tea made from young leaves of lotus. Leaves for lotus tea are often heat-treated (either by steaming or roasting) before being dried. Sometimes, fresh leaves are also infused as tea. 6-12 g of dried leaves or 15-20 g or fresh leaves are simmered in 600 ml of water over low heat to produce two to three cups tea.

Lotus flower tea
Lotus flower tea, called yeonkkot-cha (연꽃차, ) or yeonhwa-cha (연화차, 蓮花茶, ) 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, 4-8 g of dried petals can be simmered in 600 ml of water over low heat to make two to three cups or of tea.

Lotus fruit tea
Lotus fruit tea, called yeonbang-cha (연방차, 蓮房茶, ) in Korean, is a tea made by infusing dried lotus fruits.

Lotus seed tea
Lotus seed tea, called yeonbap-cha (연밥차, ), yeonssi-cha (연씨차, ), or yeonja-cha (연자차, 蓮子茶, ) in Korean, is a tea made by infusing lotus seeds, which are steamed and dried. For two to three cups of tea, 5-10 g of lotus seeds are simmered in 600 ml water over low heat.

Lotus embryo tea
Lotus embryo tea, called liánxīn-chá (莲芯茶, 蓮芯茶, ) or liánzixīn-chá (莲子芯茶, 蓮子芯茶, ) in Chinese and trà tim sen ( Northern:, Southern: ) in Vietnamese, is an infusion made from lotus embryos.

Lotus root tea
Lotus root tea, called yeongeun-cha (연근차, 蓮根茶, ) in Korean, is a tea made by infusing dried lotus root (rhizome) 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.