Lotus tea is an infusion made from

lotus Lotus may refer to: Plants *Lotus (plant), various botanical taxa commonly known as lotus, particularly: ** ''Lotus'' (genus), a genus of terrestrial plants in the family Fabaceae **Lotus flower, a symbolically important aquatic Asian plant also ...

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 va ...

and ''yeoncha'' (, , ) in Korean. It is also known as trà sen in Vietnamese.

Lotus leaf tea

Lotus leaf tea, called ''yeonnip-cha'' ( ) in Korean, is a tea made from young leaves of

. 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. File:Slicing lotus leaves.jpg, Slicing lotus leaves File:Roasting lotus leaves.jpg, Roasting lotus leaves File:Steamed lotus leaves 2.jpg, Steamed lotus leaves File:Drying steamed lotus leaves 2.jpg, Drying steamed lotus leaves File:Dried steamed lotus leaves.jpg, Dried steamed lotus leaves File:Yeonnip-cha tea bag.jpg, A tea bag 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

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. Otherwise, of dried petals can be simmered in of water over low heat to make two to three cups or of tea. File:Lotus flower tea 1.jpg, Making lotus flower tea File:Lotus flower tea 2.jpg, Lotus flower opening File:Lotus flower tea 3.jpg, Lotus flower tea (fully opened)

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. File:Dried lotus root slices.jpg, Dried lotus root slices File:Lotus root tea 1.jpg, Infusing dried lotus root slices File:Lotus root tea 2.jpg, Lotus root tea

References

{{Reflist Chinese teas Flower tea Herbal tea Korean tea Vietnamese tea