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, té con 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]
.
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, té con 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]
.