Английская Википедия:Arrowroot tea
Шаблон:Short description Шаблон:Infobox tea Шаблон:Infobox Chinese Шаблон:Infobox Korean name Arrowroot tea,[1] also called kudzu tea,[2] is a traditional East Asian tea made from East Asian arrowroot,[3] a type of kudzu.
Names
Arrowroot tea is called gegen-cha (Шаблон:Lang) in Chinese, kuzuyu (Шаблон:Lang; Шаблон:Lang) in Japanese, and chikcha (Шаблон:Lang), galgeun-cha (Шаблон:Lang; Шаблон:Lang), and galbun-cha (Шаблон:Lang; Шаблон:Lang) in Korean.
Preparation
Japan
Kuzuyu (葛湯) is a sweet Japanese beverage that is made by adding kudzu flour to hot water. It has a thick, honey-like texture, and a pale, translucent appearance.[4] It is served in a mug or tea bowl. During the winter, Kuzuyu is traditionally served for dessert as a hot drink.
In Japanese, Kuzu (葛) is the word for "kudzu". It is also translated as "arrowroot",[5] although kudzu and arrowroot are distinct plants. Yu (湯) means "hot water".[6][7] In English, the name of the drink is sometimes translated as kudzu starch gruel[8][7][9] or arrowroot tea.
In order to make Kuzuyu, Kudzu flour is added to hot water and stirred until thick. Kudzu flour, or Kuzuko (葛粉), is a powder that is made from the dried root of the kudzu plant. Kudzu flour can also be used in East Asian sauces and soups, as it is a powerful thickening agent.[10] When added to hot water, it quickly alters the water's texture. Though lacking fragrance and taste in its powder form, the arrowroot takes on a unique sweet flavor when dissolved in the hot water.
Korea
Chikcha (Шаблон:Lang; "arrowroot tea") can be made with either sliced East Asian arrowroot or the starch powder made from the root.[1][11] Chick (Шаблон:Lang) is the native Korean name of the plant, while cha (Шаблон:Lang; Шаблон:Lang) means "tea". Chikcha can also refer to the tea made from arrowroot flower.[12] Chikcha made from powdered arrowroot is also called galbun-cha (Шаблон:Lang; Шаблон:Lang). Galbun-cha is a Sino-Korean name for the drink, formed from gal (Шаблон:Lang, Шаблон:Lang: the Korean pronunciation of the Chinese word for kudzu) and bun (Шаблон:Lang, Шаблон:Lang: the Korean pronunciation of the Chinese word for "flour, powder").[13] Conversely, chikcha made by boiling the dried roots is called galgeun-cha (Шаблон:Lang; Шаблон:Lang), with geun (Шаблон:Lang; Шаблон:Lang) meaning "root".[14]
The roots are harvested from late autumn to early spring. They are then washed, peeled, and sun-dried.[12] To make tea, Шаблон:Convert of fresh roots are simmered in Шаблон:Convert of water over low heat, until the water is reduced by two thirds.[11][12] Jujubes can also be boiled with the shredded roots if desired.[11] The tea can be served hot or cold. While honey may be added to taste, sugar is not recommended.[12]
An alternative tea can be made by ground arrowroot. First, the roots are torn into thin shreds. They are then dried for twenty days in shade, followed by ten days in a hot ondol room, after which they are ground to a starch powder.[12] Tea is then made by mixing the starch powder with hot water.[13] The gruel-like tea that results can also be combined with sugar, milk, green tea, or cocoa.[11][13] Similar tea can also be made using starch powder from the scaly bulbs of Asian fawnlily.[13]
Chikcha made from the arrowroot flowers can also be prepared by infusing two dried flowers, preferably picked in August, in Шаблон:Convert of hot water.[12]
See also
- Cinnamon tea
- Kelp tea
- Ginger tea
- Ginseng tea
- Traditional Korean tea
- Traditional Chinese tea
- Traditional Japanese tea
References
- ↑ 1,0 1,1 Шаблон:Cite book
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite book
- ↑ The Essential Tea Guide, Teressa Hansch, 2013. 7ISBN 978-1482521115
- ↑ Шаблон:Cite web
- ↑ Japanese Kanji - 湯 hot water トウ ゆ
- ↑ 7,0 7,1 Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ KudzuШаблон:Dead link
- ↑ Шаблон:Cite web
- ↑ 11,0 11,1 11,2 11,3 Шаблон:Cite book
- ↑ 12,0 12,1 12,2 12,3 12,4 12,5 Шаблон:Cite book
- ↑ 13,0 13,1 13,2 13,3 Шаблон:Cite web
- ↑ Шаблон:Cite web
