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Gamnip-cha (Korean: 감잎차) or persimmon leaf tea [1] [2] is a traditional Korean tea made from the dried leaves of Oriental persimmon. Preparation.
For centuries, Japanese have consumed persimmon leaf tea (Kaki-No-Ha Cha) made from the dried leaves of "kaki" persimmons (Diospyros kaki). [45] In some areas of Manchuria and Korea, the dried leaves of the fruit are used for making tea. The Korean name for this tea is gamnip cha.
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Although tea from the Camellia sinensis plant is not as popular as coffee in South Korea – with the annual South Korean tea consumption at 0.16 kg (0.35 lb) per capita, compared to 3.9 kg (8.6 lb) for coffee [10] – grain teas are served in many restaurants instead of water.
Ogwa-cha (Korean: 오과차; Hanja: 五果茶) or five fruit tea is a traditional Korean tea made with walnut, ginkgo, jujube, chestnut, and gotgam (dried persimmon). [1] The ingredients are mashed with ginger, boiled in water, and strained to make the tea. [1] [2] Optionally, honey can be added to taste. [2]
A more extensive list can be found in: Korean tea, See also: Korean tea ceremony. Boricha, made from barley; Green tea (녹차 [nokcha]), a staple of tea culture across East Asia; Oksusu cha, made from boiled roasted corn kernels; Sungnyung made from boiled toasted rice; Yulmu cha, made from the yulmu (Coix lacryma-jobi var. ma-yuen) grains
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