Korean Lotus Leaf Tea (Roasted Rice and Lotus Brew)
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Dried lotus leaf has a quiet, soft grassy scent, much gentler than most Western herbal teas, and roasted brown rice fills it out with a toasty grain note.
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Simmered too long, the tea turns astringent, and too much rice syrup buries the lotus aroma.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Strain the tea through a fine sieve into cups.
Add 1 tablespoon of rice syrup, dissolve it thoroughly, and serve warm.
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