Korean teas.

What do you think, dear readers, what are tea in the world? I think most Russians know mostly teas black and green. True, now in our country there are other, more exotic species of this drink: red, yellow tea, tea with different herbs. And the same in Korea tea is much more. True, they are not at all, what we are accustomed to you. But they really like them. If the Korean food of pleasant associations does not cause me, then visiting the traditional Korean tea has become one of my most favorite Korean pleasures. The local tea is cute, cozy places decorated in a traditional style, where the waiters are worn by Hanbok (Korean dress), in the corner quietly noise water wheel, float fish in a stone pool and is very relevant to the national Korean music. And the menu offers 10-15 drinks of a variety of taste – all these teas, subsea "Chha" And they are also unusual for us – Korean sweets. What are Korean tea from themselves?

Black tea Koreans practically do not drink. It is sold in stores, but mostly foreign, Liptonovsky. Your black tea has a frankly bad tea, something like our "Tea Georgian, Third Grade". No wonder that he does not find admirers. There are green tea in Koreans, but also not quite like that which we are accustomed. I will tell about him in one of the following articles. Today I will begin a story about teas, which in Russia are not, but which are very popular drinks in Korea. They are sold in bags, in an instant form, or in the form of raw syrups with sugar and honey. Those who particularly take care of the quality of the drink, raw materials for teas are bought in Korean traditional pharmacies. It is expensive there, and often it is presented by older people as a gift.

The fact that Koreans are called teas (ChHH), in addition to green and black, is, in fact, boosters of fruit, roots, leaves, plant bark. These decoctions of the most diverse taste are used not only for thickening thirst, but also for treatment, because in each of them, as traditional Korean medicine assures us, contains many useful substances. In one article, it is impossible to tell about all these drinks, so the topic of Korean teas will continue in other newspaper rooms.

The first tea that I will tell, this is a kamirchha – tea from persimmon leaves. In recent years, persimmon has become distributed in the middle lane of Russia, of course, imported. For us, this fruit is still somewhat unusual because of the tart taste and ignorance, what to do with him, actually. The fruits of persimmon are in solid states and, as far as I know, our mistresses prefer to bring them to the condition in different ways – and just to get out, and freeze in the refrigerator. For Koreans, as for other peoples of the Far East, persimmon – the most that neither there is a traditional fruit. There are several grades of persimmon, including completely soft, without bones – NAC. Solid varieties in the refrigerator nobody puts – they are simply eating them, and often with salt. In one of the Japanese poems, I met such an image of lovers: "They fit each other like persimmon to salt". Hurma Koreans are very loved, and although now it is sold in stores to the very spring, the whole is equal to the fruit of the fruit for the Koreans Symbol of the Autumn: For them, the terrible fruits of persimmon – the sun is that for us rowan berries. The persimmon is associated with one cute rustic tradition: after harvesting the Koreans always leave several fruits on the tree to ensure that in the winter, in hungry, they could be barely. Such "Charitable" Fruits are called "Queen Pop" – "Shorty Kasha".

Persimmary eaten in cheese and dried. Dried persimmon "Kotkov" – This is a favorite delicacy of children. It is not only fruitful in food, but also the leaves of this plant – the KAMIPCHA is prepared – tea. Persimmon is rich in vitamins A and C. As evidenced by Korean medical research, 1000 mg of vitamin C is contained in 100 g of persimmon leaves, that is, 20 times more than in Lemon. Kamipchha is useful to consume with a small-class, it reduces pressure well, and in patients – hypertensive, according to the testimony of the treatise of traditional medicine "Tony Rog", "With regular use of this tea, a feeling of gravity in the head disappears". To use this drink well and in cases where the thirst is caused by diabetes. In May leaves, persimmon contains calcium, so the drink from the May leaves is recommended to use pregnant and nursing mothers.

However, not only leaves, but also the tops of the persimmon fetus are used to prepare the drink. They are arrested and boiled together with ginger at the rate of 50 g per 200 ml of water. Such a recipe offers all the same "Tony Rog", assying that drink "Hiking stops well". The only thing that is incomprehensible – whether it is necessary to go for 20 minutes until the decoction cook, or whether to keep it ready in the refrigerator and wait until the Ibot. How is this tea brewed? No special wisdom. One big spoon of dried leaves, 4 cups of water and some sugar. Pour leaves with boiling water and add sugar. It is desirable, of course, see to it that leaves you have collected, did not contain harmful substances that remain in spraying the tree with various chemical agents against bugs.

Korean teas.

The second tea, which we want to offer to your attention today – it "ogaphi Cha", tea from Aralia. Aralia – a tree that reaches two meters in height, and its leaves resemble a man’s hand. It blooms yellow flowers in summer, has the shape of the inflorescence basket. Fruit of the tree dark, ripen in September. From Aralia do tea follows. On the root of the tree or its branches and its bark is removed-and brewed as a tea. Good for medicinal purposes is considered to be a thick bark, which does not crumble and does not break. This tea – a tonic and tonic drink. In the same way, as well as ginseng, it strongly excites the nervous system, which should be considered before use. Regular consumption of tea from the bark of Aralia gives a good effect in the case of general fatigue, decreased sexual energy, memory loss. People who have difficulty walking, who observed pain, legs, this tea is very good.

It can be used and the tea from the leaves of Aralia. It is made from young leaves, which offers well-washed and dried in the shade. You then need to grind them in a dried form to store. A method for preparing the following. At 8 cups of water is taken 5.10 g of dried leaves, which are boiled for about 20 minutes to simmer. Even better, if the dried leaves lightly fry in a pan until the aroma that. This tea can be drunk as a normal tonic drink all you want, but do not get too zealous, not to overextend the nervous system. If the raw material for tea bark will need to take 60 grams per liter and boil for one hour. This tea is no special smell. Drink it with sugar. However, as with all recipes of traditional medicine, the sugar offered to take is not white but brown (it is sold in all of Korean supermarkets) or black – they are not too refined and more useful.

Next tea – ginger, or in Korean "SENGANCHA". I myself use it often and consider one of the best in Korean medicine from colds. However, ginger tea is used not only in this capacity. It is also a good tonic, a common drink, which is also considered nutritious. Perhaps not all of our readers know what ginger is. It is a yellowish color root of a long-term plant, bitter taste, but with a pleasant aroma. Root is good when it is big and white in, slightly dancing is considered bad. Ginger tea has a good diuretic effect, activates the metabolism and liver operation, is a campphic tool, promotes tumor resorption. It has a strong sobering action, so it is recommended to use it with a hangover syndrome. Well, if ginger cook together with Juzhuby ("Tachhu"). In this case, the bitter taste of ginger compensates for the sweetness of the buzz, creating taste harmony and a pleasant smell. Ginger tea helps to cope with hypotension (low pressure), and the buzz has a good soothing effect. On 200 ml of water takes 80 g of ginger and a little sugar is added. Ginger before use you need to clean well from the peel. Then finely nourish, pour water, bring to a boil and insist on slow heat.

And one more recipe is tea from the Roy, or "Kuhichha". From ancient times, he is known in Korean medicine as a means of aging, however, it can be considered a common agent "from all diseases". It helps enhance immunity, stimulates the hematopoietic function and fats, reduces cholesterol and blood sugar levels. Well acts on the liver, helps with nervous exhaustion, impairment of vision, reduce sexual energy. In this tea, a lot of vitamin C, which strengthens the walls of the vessels, stops the formation of cholesterol plaques, the fruits also stimulate blood circulation. Tea is prepared from fruits and leaves, they can be insisted on vodka. Recipe: 1/3 cups of Dereza, 7 cups of water, bring to a boil and insist "Pleasant color". Honey or sugar is added to the finished tea.

Korean teas.

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