| Cinnamon tea | |
|---|---|
 | |
| Type | Herbal tea |
| Other names |
|
| Origin | Various |
| Quick description | Tea made from cinnamon bark |
| Korean name | |
| Hangul | 계피차 |
|---|---|
| Hanja | 桂皮茶 |
| Revised Romanization | gyepi-cha |
| McCune–Reischauer | kyep'i-ch'a |
| IPA | [kje.pʰi.tɕʰa] |
Cinnamon tea is a herbal tea made by infusing cinnamon bark in water. [1]
In Chile,técon canela ("tea with cinnamon") is made by placing a cinnamon stick into the teapot when steeping black tea. [2]
Gyepi-cha (계피차;桂皮茶;"cinnamon tea") is a traditional Korean tea made from cassia cinnamon barks. [3] Thicker sticks of cinnamon with purplish-red cross-section and strong fragrance are used. [3] Dried cinnamon sticks are simmered either whole or sliced with a small amount of ginger. [1] When served,the tea is strained and optionally sweetened with sugar or honey,and then is usually garnished with minced jujubes. [1] [3]
In Lebanon,shaayi bil qirfah wa’l yansoon’ ("anise and cinnamon tea") is made by boiling aniseed and cinnamon (powdered or sticks) in water. [4] Optionally,black tea may be added. [4] The tea is strained and served with or without added sugar. [4]
Root beer is a sweet North American soft drink traditionally made using the root bark of the sassafras tree Sassafras albidum or the vine of Smilax ornata as the primary flavor. Root beer is typically, but not exclusively, non-alcoholic, caffeine-free, sweet, and carbonated. Like cola, it usually has a thick and foamy head. A common use is to add vanilla ice cream to make a root beer float.
Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is usually served at Christmas markets in Europe, primarily in Germany, Czech Republic, Austria, Switzerland, Slovenia, Croatia, Hungary, Romania, Nordics, Baltics and eastern France. There are non-alcoholic versions of it. Vodka-spiked mulled wine can be found in Polish Christmas markets, where mulled wine is commonly used as a mixer.
A hot toddy, also known as hot whisky in Ireland, and occasionally called southern cough syrup within the Southern United States, is typically a mixed drink made of liquor and water with honey, lemon, herbs and spices, and served hot. Recipes vary, and hot toddy is traditionally drunk as a nightcap before retiring for the night, in wet or cold weather, or to relieve the symptoms of the cold and flu. In How to Drink, Victoria Moore describes the drink as "the vitamin C for health, the honey to soothe, the alcohol to numb."
Tea culture is how tea is made and consumed, how people interact with tea, and the aesthetics surrounding tea drinking.
Oksusu-cha (옥수수차) or corn tea is a Korean tea made from corn. While oksusu-suyeom-cha (옥수수수염차) or corn silk tea refers to the tea made from corn silk, oksusu-cha can be made from corn kernels, corn silk, or a combination of both. The caffeine-free infusion is a popular hot drink in winter. Along with bori-cha, oksusu-cha is one of the free grain teas served in many restaurants in place of water.
Sujeonggwa (Korean: 수정과) is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It's often served with gotgam and garnished with pine nuts. The punch is made by brewing first the cinnamon sticks and ginger at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. The dried persimmons are cut into portions and are added to soak and soften after the brew has completely cooled. This is usually done several hours before serving, as extensive soaking of the fruit may thicken the clear liquid to a murky appearance.
Avena is a beverage prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar consumed in Latin America and Caribbean. Other spices such as allspice, vanilla, nutmeg, ginger, and citrus peel are popular. Avena means oat in the Spanish language. It is somewhat similar to horchata, a sweet nut milk drink from Spain.
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.
Arrowroot tea, also called kudzu tea, is a traditional East Asian tea made from East Asian arrowroot, a type of kudzu.
Jeonggwa is a crispy, chewy hangwa with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, mullyeot, or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms. The candied fruits, roots, or seeds may have the similar texture to jam, marmalade, or jelly.
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.
Doodh pati chai is a tea beverage, originating from the Indian subcontinent, consumed in India, Pakistan, Bangladesh, Afghanistan and Nepal in which milk, together with sugar, is boiled with tea. Doodh pati is different from saada chai, in that it only uses milk and tea. This tea is quite common in South Asia. It is marginally costlier than the regular, water-based saada chai.
Ogwa-cha or five fruit tea is a traditional Korean tea made with walnut, ginkgo, jujube, chestnut, and gotgam. The ingredients are mashed with ginger, boiled in water, and strained to make the tea. Optionally, honey can be added to taste.
Masala chai is a popular beverage throughout South Asia, originating in India. It is made by brewing black tea in milk and water, and then by sweetening with sugar. Adding aromatic herbs and spices creates masala chai, although chai is often prepared unspiced.
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are staple food items in the country. Many of these dishes are also used in other countries in the region because they share many commonalities. In other parts of the region, some of the dishes have different names or use slightly different ingredients. One proponent of the importance of Qatar's culinary heritage is chef Noor Al Mazroei, who adapts traditional recipes to include vegan and gluten-free alternatives.
Sharbat is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.
Ssanghwa-tang or ssanghwa-cha is a traditional Korean tea with deep brown colour and a slightly bitter taste. Along with sipjeondaebotang, it is one of the most popular types of medical tea in Korea.
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.
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