1，挑。6-9月，選擇那些成熟的荷葉，色澤深綠鮮嫩，無枯葉，這樣荷葉曬幹泡茶後會有濃郁的香味。
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2、保潔。用冷水洗掉荷葉上的灰塵。最好多洗幾次，保證荷葉上的灰塵全部洗幹凈，不影響茶的口感。
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3、烘幹。最好在大太陽下暴曬至七八成幹，折成半圓形晾幹。如果在陰涼處風幹，會因荷葉的水分而重新長黴。
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4.砍吧。曝光後，葉子稍微變軟後就可以切碎，切成自己喜歡的大小。
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5.坎寧。切碎的幹荷葉可以直接保存，以後可以隨時沖泡飲用。如果想長期保存，可以將切碎的荷葉繼續在陽光下暴曬幾個小時，等徹底晾幹後再裝罐。
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6、釀造。將幹荷葉放入茶壺或大茶杯中，用開水沖泡。荷葉茶不用煮，壹定要用開水沖泡才有荷葉的清香。
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