Arrowroot tea is called gegen-cha (葛根茶) in Chinese,kuzuyu (葛湯;くずゆ) in Japanese,and chikcha (칡차),galgeun-cha (갈근차;葛根茶),and galbun-cha (갈분차;葛粉茶) in Korean.
Preparation
Japan
Kuzuyu (葛湯) is a sweet Japanese beverage that is made by adding kudzu flour to hot water. It has a thick,honey-like texture,and a pale,translucent appearance.[4] It is served in a mug or tea bowl. During the winter,Kuzuyu is traditionally served for dessert as a hot drink.
In Japanese,Kuzu (葛) is the word for "kudzu". It is also translated as "arrowroot",[5] although kudzu and arrowroot are distinct plants. Yu (湯) means "hot water".[6][7] In English,the name of the drink is sometimes translated as kudzu starch gruel[8][7][9] or arrowroot tea.
In order to make Kuzuyu,Kudzu flour is added to hot water and stirred until thick. Kudzu flour,or Kuzuko (葛粉),is a powder that is made from the dried root of the kudzu plant. Kudzu flour can also be used in East Asian sauces and soups,as it is a powerful thickening agent.[10] When added to hot water,it quickly alters the water's texture. Though lacking fragrance and taste in its powder form,the arrowroot takes on a unique sweet flavor when dissolved in the hot water.
Korea
Chikcha (Korean:칡차;lit.arrowroot tea) can be made with either sliced East Asian arrowroot or the starch powder made from the root.[1][11]Chik (칡) is the native Korean name of the plant,while cha (차;茶) means "tea". Chikcha can also refer to the tea made from arrowroot flower.[12] Chikcha made from powdered arrowroot is also called galbun-cha (갈분차;葛粉茶). Galbun-cha is a Sino-Korean name for the drink,formed from gal (갈;葛:the Korean pronunciation of the Chinese word for kudzu) and bun (분;粉:the Korean pronunciation of the Chinese word for "flour,powder").[13] Conversely,chikcha made by boiling the dried roots is called galgeun-cha (갈근차;葛根茶),with geun (근;根) meaning "root".[14]
The roots are harvested from late autumn to early spring. They are then washed,peeled,and sun-dried.[12] To make tea,15–20g (0.53–0.71oz) of fresh roots are simmered in 600ml (21impfloz;20USfloz) of water over low heat,until the water is reduced by two thirds.[11][12]Jujubes can also be boiled with the shredded roots if desired.[11] The tea can be served hot or cold. While honey may be added to taste,sugar is not recommended.[12]
An alternative tea can be made by ground arrowroot. First,the roots are torn into thin shreds. They are then dried for twenty days in shade,followed by ten days in a hot ondol room,after which they are ground to a starch powder.[12] Tea is then made by mixing the starch powder with hot water.[13] The gruel-like tea that results can also be combined with sugar,milk,green tea,or cocoa.[11][13] Similar tea can also be made using starch powder from the scaly bulbs of Asian fawnlily.[13]
Chikcha made from the arrowroot flowers can also be prepared by infusing two dried flowers,preferably picked in August,in 600ml (21impfloz;20USfloz) of hot water.[12]
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