Lotus Leaf Tea (Nelumbo nucifera) — Dried Lotus Leaf Pieces, Weishan Lake, 500g

Lotus Leaf Tea (Nelumbo nucifera) is the dried leaf of the sacred lotus, known in Traditional Chinese Medicine (TCM) as Hé Yè (荷叶). Grown in the waters of Weishan Lake in Shandong and sun-dried in season, this food-herb botanical has been prized for centuries as a light, clearing, and summer-cooling herb used to refresh the spirit, lift dampness, and support gentle daily wellness. Its nature is bitter, neutral, and slightly astringent, making it a mild yet clarifying herb for soothing the Spleen and harmonizing the body's clear and turbid flow.

Key Selling Points

• Traditional food-herb lotus leaf from Weishan Lake, Shandong
• Sun-dried whole leaf pieces with fresh tender-green color
• Nelumbo nucifera — a classic summer-cooling TCM botanical
• Loose 500g bulk format for daily tea and decoction
• New-crop seasonal harvest, clean and lightly aromatic

Quality & Sensory

Each batch is harvested in season and sun-dried to preserve its tender green color, broad papery texture, and faint grassy-sweet aroma. The dried pieces are light and crisp, with visible veins running through the leaf. When steeped, they yield a pale golden-green infusion with a soft, mildly bitter opening that settles into a clean, subtly sweet finish — a refreshing cup that carries the cool, watery character of the lotus pond.

Technical Specifications

Usage Scenarios

• Daily lotus leaf tea, hot or cold-brewed
• Blended with other summer-cooling herbs such as mint or chrysanthemum
• Added to congee and grain porridge
• Used as a wrapping or aromatic layer in steamed dishes
• Included in seasonal soup and decoction packs

Traditional Uses

In folk herbal practice, lotus leaf is decocted into summer teas, congee, and light soups to clear heat, lift dampness, and refresh the body during humid months. It is a familiar ingredient in seasonal wellness blends, often paired with mint, chrysanthemum, or job's tears. In everyday kitchens, the dried leaf is also used to wrap rice and steamed dishes, lending a faint grassy fragrance to the food. As a daily tea, it is brewed alone or blended for a clean, cooling cup.

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