Lotus tea is an infusion made from lotus leaves, flowers, roots, fruit, seeds, or embryos. It is known as liánchá (, , ) in Chinese and yeoncha () in Korean. It is also known as tràsen in Vietnamese.
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.
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, 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.
Lotus fruit tea, called yeonbang-cha () in Korean, is a tea made by infusing dried lotus fruits.
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 plumule tea, called liánxën-chá (, , ) or liánzixën-chá (, , ) in Chinese and (<small>Northern:</small> , <small>Southern:</small> ) in Vietnamese, is an infusion made from lotus plumules.
Lotus root tea, called yeongeun-cha () 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 either be made by drying lotus root juice, or grinding dried lotus root slices into powder.