Nelumbo nucifera, also known as Indian lotus, sacred lotus or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. All parts of the plant are edible and widely used in cooking and traditional medicine. Dry leaves contain alkaloids (nufarin, nucifreen, neolumbin, pronuciferin and remerin), flavonoids, sesquiterpenoids and vitamin C.
Dry lotus leaves can be brewed as tea with hot water (95°C). The proportion is 3 g per 100 ml. The first brew should last for 5-7 seconds. After that make short brews (just for 1-2 seconds), increasing the infusion time gradually. You can repeat this brewing method up to 6-7 times.
When brewing the leaves give a transparent infusion of lemon yellow color, with a delicate, herbaceous and floral aroma and light, herbaceous-fruity, slightly sweetish taste with a fine sourness.
