Cinnamon tea

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

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

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.[2]

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.[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]

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.[4] The tea is strained and served with or without added sugar.[4]

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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