Lotus Leaf
荷叶 · Hé Yè
Cools summer heat and steadies a queasy gut
What it does
Lotus leaf cools summer-heat patterns: heat-stroke vexation, dehydration thirst, and damp-heat diarrhea. In TCM, it relieves summer heat, supports the spleen, and stops bleeding from heat in the blood. Lotus leaves wrap traditional dim sum like Lo Mai Gai, adding subtle herbal flavor. One review explores lipid-lowering effects.
How to take it
Steep 3–10g of dried lotus leaf in 2 cups hot water for 10 minutes. Drink 1–2 cups daily during hot weather or summer-heat fatigue.
Try iced lotus leaf tea on hot summer days for cool refreshment
Wrap sticky rice or steamed fish in dried lotus leaves before cooking. Adds a subtle earthy aroma to the dish.
Try lotus-leaf-wrapped sticky rice for a fragrant summer meal
Safety
- Generally very safe in food and tea amounts
- May lower blood pressure. Monitor if you take antihypertensives
- Mild diuretic. Drink water alongside
- Skip during pregnancy in medicinal doses
- Talk to your doctor before starting, especially if you take medication
Where it comes from
The lotus (Nelumbo nucifera) is one of the most culturally important plants in East Asia, with every part used in TCM: leaf, stamen, seed, root node, embryo. The leaf is harvested in summer and dried into thin papery sheets. In Chinese cooking, lotus leaves wrap glutinous rice for traditional dim sum (Lo Mai Gai) and Zongzi rice dumplings. One systematic review covers lotus leaf for hyperlipidemia and weight management.