| Persimmon leaf tea | |
|---|---|
 | |
| Type | Herbal tea |
| Other names | Gamnip-cha |
| Origin | Korea |
| Quick description | Tea made from Oriental persimmon leaves |
| Temperature | 70 °C (158 °F) |
| Time | 15 minutes |
| Korean name | |
| Hangul | 감잎차 |
|---|---|
| Hanja | 감잎茶 |
| Revised Romanization | gamnip-cha |
| McCune–Reischauer | kamnip-ch'a |
| IPA | [kam.nip̚.tɕʰa] |
Gamnip-cha ( Korean: 감잎차) or persimmon leaf tea [1] [2] is a traditional Korean tea made from the dried leaves of Oriental persimmon.
Preparation
Young leaves are picked in May or June, washed, and dried for two to three days in shade. [3] Dried leaves are usually cut into small pieces and steamed, and dried again. [3] To make the tea, 2–3 grams (0.071–0.106 oz) of the dried leaves are brewed for 15 minutes in 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water which was boiled and cooled to 70 °C (158 °F). [3] A drop of maesil-ju ( plum liquor) or yuja-cheong ( yuja marmalade) can be added to the tea when served. [3]
Gallery
-
Drying persimmon leaves for gamnip-cha
References
- ^ Davidow, Audrey (September 2001). "An Essential Guide to Tea". Los Angeles. p. 116. Retrieved 27 March 2017.
- ^ Kim, Shin (5 July 2011). "(Yonhap Feature) Manhattan ushers in the modern Korean dining experience". Yonhap. Retrieved 27 March 2017.
- ^ a b c d "gamnip-cha" 감잎차 [persimmon leaf tea]. Doopedia (in Korean). Doosan Corporation. Retrieved 27 March 2017.
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This tea-related article is a stub. You can help Wikipedia by expanding it. |
| Persimmon leaf tea | |
|---|---|
|
| |
| Type | Herbal tea |
| Other names | Gamnip-cha |
| Origin | Korea |
| Quick description | Tea made from Oriental persimmon leaves |
| Temperature | 70 °C (158 °F) |
| Time | 15 minutes |
| Korean name | |
| Hangul | 감잎차 |
|---|---|
| Hanja | 감잎茶 |
| Revised Romanization | gamnip-cha |
| McCune–Reischauer | kamnip-ch'a |
| IPA | [kam.nip̚.tɕʰa] |
Gamnip-cha ( Korean: 감잎차) or persimmon leaf tea [1] [2] is a traditional Korean tea made from the dried leaves of Oriental persimmon.
Preparation
Young leaves are picked in May or June, washed, and dried for two to three days in shade. [3] Dried leaves are usually cut into small pieces and steamed, and dried again. [3] To make the tea, 2–3 grams (0.071–0.106 oz) of the dried leaves are brewed for 15 minutes in 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water which was boiled and cooled to 70 °C (158 °F). [3] A drop of maesil-ju ( plum liquor) or yuja-cheong ( yuja marmalade) can be added to the tea when served. [3]
Gallery
-
Drying persimmon leaves for gamnip-cha
References
- ^ Davidow, Audrey (September 2001). "An Essential Guide to Tea". Los Angeles. p. 116. Retrieved 27 March 2017.
- ^ Kim, Shin (5 July 2011). "(Yonhap Feature) Manhattan ushers in the modern Korean dining experience". Yonhap. Retrieved 27 March 2017.
- ^ a b c d "gamnip-cha" 감잎차 [persimmon leaf tea]. Doopedia (in Korean). Doosan Corporation. Retrieved 27 March 2017.
|
| This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| This tea-related article is a stub. You can help Wikipedia by expanding it. |