Korean Lotus Leaf Tea (Roasted Rice and Lotus Brew)
Quick answer
Yeonnip-cha is a Korean traditional tea brewed by simmering dried lotus leaf together with roasted brown rice, jujube, and ginger for fifteen minutes, then steeping cover...
What makes this special
- Yeonnip-cha pairs mild lotus leaf with roasted brown rice for a nutty, aromatic traditional grain brew.
- 20g roasted brown rice fills in the lotus leaf's mild flatness with grain nuttiness
- Lid-on 3-minute steam rest after heat-off locks the lotus fragrance as a finish note
Key ingredients
Core cooking flow
- 1 Rinse 8 g dried lotus leaf gently under cold running water for about 1 minut...
- 2 Pit the 3 jujubes and split them in half so their mild sweetness extracts evenly.
- 3 Put 1 liter water, the lotus leaf, roasted rice, jujubes, and ginger into a...
Yeonnip-cha is a Korean traditional tea brewed by simmering dried lotus leaf together with roasted brown rice, jujube, and ginger for fifteen minutes, then steeping covered for three more minutes to lock in the aroma. The fragrance of lotus leaf is understated and grassy, very different from the assertive herbal notes of Western tisanes, which makes it one of the more approachable traditional Korean teas for first-time drinkers. Roasted brown rice added to the pot contributes a toasty, nutty character that fills in the quiet gaps left by the lotus leaf and turns what might otherwise be a flat cup into something layered and satisfying. Jujube and ginger work together to sand down any rough vegetal edges and add a faint warmth and sweetness that carries through to the finish. Rice syrup can be stirred in to adjust sweetness, but only in small amounts, as too much drowns the delicate lotus fragrance that gives the tea its identity. Brewing time should be watched carefully; going beyond twenty minutes pulls out astringent tannins that make the tea bitter rather than clean. The tea contains no caffeine whatsoever, making it suitable before sleep or during pregnancy, and served cold over ice in summer it becomes a light, refreshing drink.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 8 g dried lotus leaf gently under cold running water for about 1 minute, just enough to remove surface dust.
Do not rub hard, since torn leaves can release harsher flavors into the brew.
- 2Prep
Pit the 3 jujubes and split them in half so their mild sweetness extracts evenly.
Slice 5 g ginger thinly, and check 20 g roasted brown rice for stray bits before adding it to the pot.
- 3Control
Put 1 liter water, the lotus leaf, roasted rice, jujubes, and ginger into a pot and set it over medium heat.
Press the ingredients down once so they are submerged before the water begins to boil.
- 4Control
When small bubbles rise around the edge, lower the heat and simmer gently for only 15 minutes.
If the pot bubbles hard or rolls strongly, reduce the heat further to avoid pulling bitterness from the lotus leaf.
- 5Control
Turn off the heat when the tea looks clear and pale green with a toasted aroma.
Cover the pot and steep for 3 minutes off the heat, keeping the total brewing time under 20 minutes.
- 6Step
Strain the tea through a fine sieve into cups, leaving the leaves, rice, jujube, and ginger behind.
Stir in the rice syrup little by little, tasting before using the full tablespoon so the lotus aroma stays clear.
After the steps
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