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Cinnamon tea

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Herbal tea
Cinnamon tea
TypeHerbal tea
Other names
  • Gyepi-cha
  • té con canela
OriginVarious
Quick descriptionTea made from cinnamon bark
Korean name
Hangul계피차
Hanja桂皮茶
Revised Romanizationgyepi-cha
McCune–Reischauerkyep'i-ch'a
IPA[kje.pʰi.tɕʰa]

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

Regional variations

Chile

In Chile, té con canela ("tea with cinnamon") is made by placing a cinnamon stick into the teapot when steeping black tea.

Korea

Cassia cinnamon barks used to make gyepi-cha

Gyepi-cha (계피차; 桂皮茶; "cinnamon tea") is a traditional Korean tea made from cassia cinnamon barks. 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. Optionally, black tea may be added. The tea is strained and served with or without added sugar.

See also

References

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