Lotus tea#lotus leaf tea
{{Short description|Beverage made from the lotus plant}}
{{About|lotus infusion|lotus-scented green tea|Vietnamese lotus tea}}
{{Infobox tea
| Tea_name = Lotus tea
| Tea_type = Herbal tea
| Tea_color =
| Tea_image = File:Lotus flower tea.jpg
| Tea_origin = Asia
| Tea_names = {{Flatlist|
- Liánchá
- yeoncha
}}
| Tea_quick = Tea made from lotus leaves, flowers, roots, seeds, or fruit
| Tea_temperature = Varies
| Tea_time = Varies
| module =
}}
Lotus tea is an infusion made from lotus leaves, flowers, roots, fruit, seeds, or embryos. It is known as liánchá ({{lang|zh-Hans|莲茶}}, {{lang|zh-Hant|蓮茶}}, {{IPA|cmn|ljɛ̌n.ʈʂʰǎ|}}) in Chinese and yeoncha ({{lang|ko|연차}}, {{lang|ko|蓮茶}}, {{IPA|ko|jʌn.tɕʰa|}}) in Korean. It is also known as trà sen in Vietnamese.
Lotus leaf tea
Lotus leaf tea, called yeonnip-cha ({{lang|ko|연잎차}} {{IPA|ko|jʌn.nip̚.tɕʰa|}}) in Korean, is a tea made from young leaves of lotus.{{Cite book|editor1-last=Jeong|editor1-first=Dong-hyo|editor2-last=Yun|editor2-first=Baek-hyeon|editor3-last=Yi|editor3-first=Yeong-hui|title=Cha saenghwal munhwa daejeon|year=2012|publisher=Hongikjae|location=Seoul, Korea|isbn=978-89-714-3351-5|chapter=Yeonnip-cha|chapter-url=http://terms.naver.com/entry.nhn?docId=1636074|accessdate=28 February 2018|language=ko|via=Naver}} Leaves for lotus tea are often heat-treated (either by steaming or roasting) before being dried. Sometimes, fresh leaves are also infused as tea. {{Convert|6-12|g|abbr=on}} of dried leaves or {{Convert|15-20|g|abbr=on}} or fresh leaves are simmered in {{Convert|600|ml|abbr=on}} of water over low heat to produce two to three cups tea.{{Cite book|editor1-last=Jeong|editor1-first=Dong-hyo|editor2-last=Yun|editor2-first=Baek-hyeon|editor3-last=Yi|editor3-first=Yeong-hui|title=Cha saenghwal munhwa daejeon|year=2012|publisher=Hongikjae|location=Seoul, Korea|isbn=978-89-714-3351-5|chapter=Yeoncha|chapter-url=http://terms.naver.com/entry.nhn?docId=1636790&cid=42752&categoryId=42754|accessdate=28 February 2018|language=ko|via=Naver}}
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 ({{lang|ko|연꽃차}}, {{IPA|ko|jʌn.k͈ot̚.tɕʰa|}}) or yeonhwa-cha ({{lang|ko|연화차}}, {{lang|ko|蓮花茶}}, {{IPA|ko|jʌn.ɦwa.tɕʰa|}}) in Korean, is a tea made from lotus flower.{{Cite news|last1=Park|first1=Jin-hai|title=Serving lotus, from flower to seed|url=https://www.koreatimes.co.kr/www/news/culture/2013/10/386_145147.html|access-date=28 February 2018|work=The Korea Times|date=29 October 2013|language=en}} 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.{{Cite news|last1=Gordinier|first1=Jeff|title=Jeong Kwan, the Philosopher Chef|url=https://www.nytimes.com/2015/10/16/t-magazine/jeong-kwan-the-philosopher-chef.html|accessdate=28 February 2018|work=The New York Times|date=16 October 2015}} Otherwise, {{Convert|4-8|g|abbr=on}} of dried petals can be simmered in {{Convert|600|ml|abbr=on}} 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 seed tea
Lotus seed tea, called yeonbap-cha ({{lang|ko|연밥차}}, {{IPA|ko|jʌn.bap̚.tɕʰa|}}), yeonssi-cha ({{lang|ko|연씨차}}, {{IPA|ko|jʌn.s͈i.tɕʰa|}}), or yeonja-cha ({{lang|ko|연자차}}, {{lang|ko|蓮子茶}}, {{IPA|ko|jʌn.dʑa.tɕʰa|}}) in Korean, is a tea made by infusing lotus seeds, which are steamed and dried. For two to three cups of tea, {{Convert|5-10|g|abbr=on}} of lotus seeds are simmered in {{Convert|600|ml|abbr=on}} water over low heat.
Lotus embryo tea
Lotus embryo tea, called liánxīn-chá ({{lang|zh-Hans|莲芯茶}}, {{lang|zh-Hant|蓮芯茶}}, {{IPA|cmn|ljɛ̌n.ɕín.ʈʂʰǎ|}}) or liánzixīn-chá ({{lang|zh-Hans|莲子芯茶}}, {{lang|zh-Hant|蓮子芯茶}}, {{IPA|cmn|ljɛ̌n.tsi.ɕín.ʈʂʰǎ|}}) in Chinese and {{lang|vi|trà tim sen}} (Northern: {{IPA|vi|tɕâː.tīm.sɛ̄n|}}, Southern: {{IPA|vi|ʈâː.tīm.ʂɛ̄ŋ|}}) in Vietnamese, is an infusion made from lotus embryos.{{Cite news|last=Song|first=Lê|title=Những loại trà có ích cho bệnh nhân tiểu đường|url=https://suckhoe.vnexpress.net/tin-tuc/suc-khoe/nhung-loai-tra-co-ich-cho-benh-nhan-tieu-duong-2933000.html|accessdate=28 February 2018|work=VnExpress|date=5 January 2014|language=vi}}
Lotus root tea
Lotus root tea, called yeongeun-cha ({{lang|ko|연근차}}, {{lang|ko|蓮根茶}}, {{IPA|ko|jʌn.ɡɯn.tɕʰa|}}) in Korean, is a tea made by infusing dried lotus root (rhizome) slices or mixing lotus root powder in hot water.{{Cite web|last=|first=|date=15 January 2021|title=9 Nutritious Lotus Root Recipes To Try|url=https://www.honestfoodtalks.com/lotus-root-recipes-renkon/|access-date=|website=Honest Food Talks}} 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