Lotus tea is an infusion made from
lotus leaves, flowers, roots, fruit, seeds, or embryos. It is known as ''liánchá'' (, , ) in
Chinese
Chinese can refer to:
* Something related to China
* Chinese people, people of Chinese nationality, citizenship, and/or ethnicity
**''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation
** List of ethnic groups in China, people of ...
and ''yeoncha'' (, , ) in
Korean
Korean may refer to:
People and culture
* Koreans, ethnic group originating in the Korean Peninsula
* Korean cuisine
* Korean culture
* Korean language
**Korean alphabet, known as Hangul or Chosŏn'gŭl
**Korean dialects and the Jeju language
** ...
. It is also known as trà sen in
Vietnamese
Vietnamese may refer to:
* Something of, from, or related to Vietnam, a country in Southeast Asia
** A citizen of Vietnam. See Demographics of Vietnam.
* Vietnamese people, or Kinh people, a Southeast Asian ethnic group native to Vietnam
** Overse ...
.
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 (either by steaming or roasting) 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.
tea bag
A tea bag, or the compound teabag, is a small, porous, sealed bag or packet, typically containing tea leaves or the leaves of other herbs, which is immersed in water to steep and make an infusion. Originally used only for tea (''Camellia ...
of lotus leaf tea
File:Lotus leaf tea.jpg, Lotus leaf 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
Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD ...
, this type of lotus flower tea symbolizes the blossoming of
Buddhist enlightenment
The English term enlightenment is the Western translation of various Buddhist terms, most notably bodhi and vimutti. The abstract noun ''bodhi'' (; Sanskrit: बोधि; Pali: ''bodhi''), means the knowledge or wisdom, or awakened intellec ...
.
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 (
Northern: ,
Southern: ) 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 (
rhizome
In botany and dendrology, a rhizome (; , ) is a modified subterranean plant stem that sends out roots and shoots from its nodes. Rhizomes are also called creeping rootstalks or just rootstalks. Rhizomes develop from axillary buds and grow hori ...
) 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.
References
{{Reflist
Chinese teas
Flower tea
Herbal tea
Korean tea
Vietnamese tea