Why is lotus leaf tea called short-lived tea?

Lotus leaf tea is called short-lived tea because its shelf life is short.

The leaves are picked from the lotus. After some time, the lotus leaves were picked from the lotus. After a period of time, the lotus leaves will gradually turn yellow and brittle, losing the original lotus fragrance and the medicinal value of lotus leaf tea. The shelf life of lotus leaf tea is usually only a few days to a week.

In addition, once the lotus leaf tea is soaked, it should not be placed for too long, and it is best to drink it within a few hours, otherwise the tea juice will change color and taste and lose the natural fragrance of lotus leaf tea. This is because the effective components such as alkaloids contained in lotus leaves will be oxidized and decomposed under air and light, which will lead to the decline of the quality of lotus leaf tea. Therefore, lotus leaf tea should not be stored for a long time or brewed repeatedly, nor should it be made with overheated or supercooled water, so as not to affect its efficacy.

Method for making lotus leaf tea:

1, raw material selection

Choose good quality lotus leaves, not too tender, too tender will make tea bitter; Don't be too old, too old, so that tea leaves have a strong fragrance. Generally, choose lotus leaves picked before the summer solstice and summer heat.

Step 2 Wash and dry

The collected fresh lotus leaves are washed with warm water at 30℃ to remove the aquatic plants and fishy smell, and then dried in the sun, usually cleaned up in the morning and before evening.

Step 3 stir-fry lotus leaf tea

The dried lotus leaves should be piled up overnight. After the lotus leaf is turned over, the root nodes of the lotus leaf should be cut off, then shredded, steamed in a pot for 10 minutes, and then taken out to dry. When the lotus leaf is 80% dry, crush it and dry it with low fire until it gets hot and then take it out.