Cinnamon tea explained

Tea Name:Cinnamon tea
Tea Type:Herbal tea
Tea Image:Glass of cinnamon tea.jpg
Tea Origin:Various
Tea Quick:Tea made from cinnamon bark
Korean name
Hangul:계피차
Hanja:桂皮茶
Rr:gyepi-cha
Mr:kyep'i-ch'a
Koreanipa:pronounced as /ko/

Cinnamon tea is a herbal tea made by infusing cinnamon bark in water.[1]

Regional variations

Chile

In Chile, Spanish; Castilian: té con canela ("tea with cinnamon") is made by placing a cinnamon stick into the teapot when steeping black tea.[2]

Korea

Gyepi-cha (; "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. Dried cinnamon sticks are simmered either whole or sliced with a small amount of ginger. When served, the tea is strained and optionally sweetened with sugar or honey, and then is usually garnished with minced jujubes.

Lebanon

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. The tea is strained and served with or without added sugar.

See also

References

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Notes and References

  1. Book: The Korea Foundation. The Korea Foundation. Korean Food Guide in English. 2004. Cookand/Best Home Inc.. Seoul. 89-89782-10-4. 20 September 2017.
  2. Book: Campbell. Dawn L.. The tea book. 1995. Pelican Pub. Co.. Gretna, LA. 1-56554-074-3. 107. 20 September 2017.
  3. Web site: Gyepi-cha. Doopedia. Doosan Corporation. ko. ko:계피차. 20 September 2017.
  4. News: Iyengar. Krishnaraj. The world in a teacup: brews that hit the spot. 20 September 2017. The New Indian Express. 21 July 2017.