Lotus Plumule Tea

Why people make this tea

The lotus plumule — the small, pale-green embryo nestled at the center of each lotus seed — is one of those ingredients that rewards knowing about it. By itself it is mildly bitter, but with a spoonful of honey it becomes a surprisingly pleasant tea. In Chinese food therapy, the plumule is understood as a cooling counterpart to the nourishing lotus seed: where the seed strengthens and calms, the plumule clears. It is traditionally associated with clearing heart fire and liver fire — a pattern marked by a flushed face, irritability, mouth ulcers, restlessness and trouble sleeping. It also has a documented traditional use in supporting healthy blood pressure, which has given it considerable attention in modern Cantonese herbal kitchens. Fresh lotus seeds are available in summer; when you shell them yourself you collect the green plumules, which can be dried and stored, or used fresh immediately. Alternatively, dried lotus plumules (lian xin) are available year-round at Chinese herb shops and Asian grocers.