| Lotus tea | |
|---|---|
 | |
| Type | Herbal tea |
| Other names |
|
| Origin | Asia |
| Quick description | Tea made fromlotus leaves, flowers, roots, seeds, or fruit |
| Temperature | Varies |
| Time | Varies |
Lotus tea is an infusion made fromlotus leaves, flowers, roots, fruit, seeds, or embryos. It is known asliánchá (莲茶,蓮茶,[ljɛ̌n.ʈʂʰǎ]) inChinese andyeoncha (연차,蓮茶,[jʌn.tɕʰa]) inKorean. It is also known astrà sen inVietnamese.
Lotus leaf tea, calledyeonnip-cha (연잎차[jʌn.nip̚.tɕʰa]) in Korean, is a tea made from young leaves oflotus.[1] Leaves for lotus tea are often heat-treated (either by steaming or roasting) before being dried.[1] Sometimes, fresh leaves are also infused as tea. 6–12 g (0.21–0.42 oz) of dried leaves or 15–20 g (0.53–0.71 oz) or fresh leaves are simmered in 600 ml (21 imp fl oz; 20 US fl oz) of water over low heat to produce two to three cups tea.[2]
Lotus flower tea, calledyeonkkot-cha (연꽃차,[jʌn.k͈ot̚.tɕʰa]) oryeonhwa-cha (연화차,蓮花茶,[jʌn.ɦwa.tɕʰa]) in Korean, is a tea made fromlotus flower.[3] Often, a fresh whole flower is used to make tea. InKorean temple cuisine, this type of lotus flower tea symbolizes the blossoming ofBuddhist enlightenment.[4] Otherwise, 4–8 g (0.14–0.28 oz) of dried petals can be simmered in 600 ml (21 imp fl oz; 20 US fl oz) of water over low heat to make two to three cups or of tea.[2]
Lotus fruit tea, calledyeonbang-cha (연방차,蓮房茶,[jʌn.baŋ.tɕʰa]) in Korean, is a tea made by infusing dried lotus fruits.[3]
Lotus seed tea, calledyeonbap-cha (연밥차,[jʌn.bap̚.tɕʰa]),yeonssi-cha (연씨차,[jʌn.s͈i.tɕʰa]), oryeonja-cha (연자차,蓮子茶,[jʌn.dʑa.tɕʰa]) in Korean, is a tea made by infusing lotus seeds, which are steamed and dried.[2] For two to three cups of tea, 5–10 g (0.18–0.35 oz) of lotus seeds are simmered in 600 ml (21 imp fl oz; 20 US fl oz) water over low heat.[2]
Lotus embryo tea, calledliánxīn-chá (莲芯茶,蓮芯茶,[ljɛ̌n.ɕín.ʈʂʰǎ]) orliánzixīn-chá (莲子芯茶,蓮子芯茶,[ljɛ̌n.tsi.ɕín.ʈʂʰǎ]) in Chinese andtrà tim sen (Northern:[tɕâː.tīm.sɛ̄n],Southern:[ʈâː.tīm.ʂɛ̄ŋ]) in Vietnamese, is an infusion made from lotus embryos.[5]
Lotus root tea, calledyeongeun-cha (연근차,蓮根茶,[jʌn.ɡɯn.tɕʰa]) 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.[2]
