[1] Leaves for lotus tea are often heat-treated (either by steaming or roasting) before being dried.

[2] Lotus flower tea, called yeonkkot-cha (연꽃차, [jʌn.k͈ot̚.tɕʰa]) or yeonhwa-cha (연화차, 蓮花茶, [jʌn.ɦwa.tɕʰa]) in Korean, is a tea made from lotus flower.

In Korean temple cuisine, this type of lotus flower tea symbolizes the blossoming of Buddhist enlightenment.

[3] Lotus seed tea, called yeonbap-cha (연밥차, [jʌn.bap̚.tɕʰa]), yeonssi-cha (연씨차, [jʌn.s͈i.tɕʰa]), or yeonja-cha (연자차, 蓮子茶, [jʌn.dʑa.tɕʰa]) in Korean, is a tea made by infusing lotus seeds, which are steamed and dried.

[2] Lotus embryo tea, called liánxīn-chá (莲芯茶, 蓮芯茶, [ljɛ̌n.ɕín.ʈʂʰǎ]) or liánzixīn-chá (莲子芯茶, 蓮子芯茶, [ljɛ̌n.tsi.ɕín.ʈʂʰǎ]) in Chinese and trà tim sen (Northern: [tɕâː.tīm.sɛ̄n], Southern: [ʈâː.tīm.ʂɛ̄ŋ]) in Vietnamese, is an infusion made from lotus embryos.