Kudzu,also called Japanese arrowroot or Chinese arrowroot,is a group of climbing,coiling,and trailing deciduous perennial vines native to much of East Asia,Southeast Asia,and some Pacific islands,but invasive in many parts of the world,primarily North America.
Cellophane noodles,or fensi,sometimes called glass noodles,are a type of transparent noodle made from starch and water. A stabilizer such as chitosan may also be used.
Barley tea is a roasted-grain-based infusion made from barley. It is a staple across many East Asian countries such as China,Japan,and Korea. It has a toasty,bitter flavor.
Compressed tea,called tea bricks,tea cakes or tea lumps,and tea nuggets according to the shape and size,are blocks of whole or finely ground black tea,green tea,or post-fermented tea leaves that have been packed in molds and pressed into block form. This was the most commonly produced and used form of tea in ancient China prior to the Ming Dynasty. Although tea bricks are less commonly produced in modern times,many post-fermented teas,such as pu-erh,are still commonly found in bricks,discs,and other pressed forms. Tea bricks can be made into beverages like tea or eaten as food,and were also used in the past as a form of currency.
Brown rice tea,called hyeonmi-cha in Korean and nước gạo lứt,nước gạo lứt rang,or nước gạo rang in Vietnamese,is an infusion made from roasted brown rice.
Acorn noodle soup,called dotoriguksu in Korean,is a noodle soup consisting of Korean noodles made from acorn flour or starch,salt,and a combination of grain-based flour.
Lotus tea is an infusion made from lotus leaves,flowers,roots,fruit,seeds,or embryos. It is known as liánchá in Chinese and yeoncha in Korean. It is also known as tràsen in Vietnamese.
Matcha (抹茶) is a finely ground powder of specially grown and processed green tea leaves that originated in China. Later,the green color exhibited in most modern matcha was developed in Japan,where most matcha is produced today. In the 12th century at the latest,Chinese compressed tea,the raw material for matcha,was introduced to Japan. When the production of compressed tea was banned in China in 1391,matcha was abandoned in China but continued to develop in Japan thereafter.
Ginger tea is a herbal beverage that is made from ginger root. It has a long history as a traditional herbal medicine in East Asia,South Asia,Southeast Asia,and West Asia.
Doncha,also called jeoncha,is a coin-shaped post-fermented tea produced in Korea. The tea has been called cheongtae-jeon in the Jangheung region in South Jeolla Province.
Gugi-cha or goji tea is a traditional Chinese and Korean tea made from dried goji berries or leaves. Traditionally,the tea was made with young goji leaves. Today,mature leaves or,more commonly,berries are used. The tea made with berries may be called gugija-cha or goji berry tea,while the tea made with leaves is referred to as gugiyeop-cha or goji leaf tea.
Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants,traditionally Maranta arundinacea,but also Florida arrowroot from Zamia integrifolia,and tapioca from cassava,which is often labeled arrowroot. Polynesian arrowroot or pia,from Palawan-Philippines arrowroot ("uraro/araro"),and Japanese arrowroot,also called kudzu,are used in similar ways. In India,it is called palua.
Pine needle tea or pine leaf tea is a herbal tea made from pine needles,or the leaves of pine trees. In Korea,the tea made from the leaves of Korean red pine or Manchurian red pine is known as solip-cha (솔잎차),while the tea made from the leaves of Korean pine is known as jannip-cha (잣잎차) or baek yeop-Cha. In North America,pine needle tea may be made from the leaves of Eastern white pine and Loblolly,Virginia Pine,Long Leaf Pine.
Buckwheat tea,known as memil-cha (메밀차) in Korea,soba-cha (そば茶) in Japan,and kuqiao-cha in China,is a tea made from roasted buckwheat. Like other traditional Korean teas,memil-cha can be drunk either warm or cold and is sometimes served in place of water. Recently,tartari buckwheat grown in Gangwon Province is popular for making memil-cha,as it is nuttier and contains more rutin.
Gamnip-cha (Korean: 감잎차) or persimmon leaf tea is a traditional Korean tea made from the dried leaves of Oriental persimmon.
Maehwa-cha or plum blossom tea is a traditional Korean tea made by infusing dried flowers of Korean plum in hot water. During the early spring,half-open buds of plum blossoms are picked,dried,and preserved in honey. It is served,with ten flowers in a teapot and by pouring 50 millilitres of hot water. The tea can be enjoyed after one to two minutes of steeping.
Dohwa-cha or peach flower tea is a traditional Korean tea made from the dried peach flowers. It is believed that dohwa-cha helps treating constipation and calculus.
Kelp tea is a tea made from kelp.It is called konbu-cha or kobu-cha in Japan,haidai-cha (海带茶) in China and dasima-cha (다시마차) in Korea.
Pueraria montana var. lobata,the East Asian arrowroot,or kudzu vine,is a perennial plant in the family Fabaceae.
