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Lotus leaf tea, called yeonnip-cha (연잎차 [jʌn.nip̚.tɕʰa]) in Korean, is a tea made from young leaves of lotus. [1] Leaves for lotus tea are often heat-treated (either by steaming or roasting) before being dried. [1]
Vietnamese lotus tea (Vietnamese: trà sen, chè sen, or chè ướp sen) is a type of green tea produced in Vietnam that has been flavored with the scent of Nelumbo nucifera. It is a specialty product of the Vietnamese tea industry and is consumed as part of celebratory events or festivals.
Lotus flower tea. In Korea, lotus flower tea (Korean: 연꽃차, romanized: yeon'kkot-cha) is made from the dried petals of the white lotus. The stamens can be dried and made into a fragrant herbal tea (Chinese: 蓮花 茶; pinyin: liánhuā cha; Cantonese Yale: lìhnfāa chah), or used to impart a scent to tea leaves
Tea Forte Lotus Kati Ceramic Steeping Cup. Loose leaf tea lovers will enjoy being able to easily steep their favorite blend with this nicely designed steeping cup that includes an infuser basket ...
Lotus tea (trà sen) is a specialty product of the Vietnamese tea industry. Generally, high-quality green tea leaves are placed within lotus flowers for a day to acquire the scent, then the tea leaves are removed and packaged. A higher grade of lotus tea is made with lotus petals mixed in with high-quality green tea leaves.
Lotus: Vietnamese lotus tea is made by stuffing green tea leaves into the blossom of Nelumbo nucifera and allowing the scent to be absorbed overnight. Another common technique for making this tea is by jarring or baking the tea leaves with the fragrant stamens of the flower multiple times.
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