tea-kr
http://eng.actakoreana.org/clickkorea/text/01-food%20&%20cousine/01-97win-medicinal.html
Humans, the most complex creatures on earth, are unlike other animals in that they have a vast mental capacity. However, humans cannot live by bread alone, so they seek out luxury and refinement, two representative examples being wine and tea. Unlike wine, however, tea (cha) contributes to a healthy lifestyle. Koreans have made tea from various ingredients that are found in the natural environment.
Nok ch'a
Nok cha or green tea, is good for relieving stress and calming the nerves. Of the three major kinds of nok ch'a leaf tea, powdered tea and ball tea-leaf tea has become the mainstay. According to ancient records, green tea sharpens the brain. brightens the eyes, quenches the thirst and counters the effects of poison. Green tea contains catching (tannin), flavonols, caffeine, vitamins. minerals and chlorophyll. Regular tea drinking offers an opportunity to relieve stress and stimulate the nerves as well as to appreciate unique flavors. Recently, green tea has been discovered to have anticancer us properties.
Green tea should be steeped in boiled water, not boiled in water. The amount of tea depends on the drinker's preference, but normally 2 grams of tea are sufficient for 200 milliliters of water per serving. The ideal water temperature is 80 degrees centigrade, and the tea should be s1eeped in a pot with a lid for two to three minutes. The most famous Korean green tea is chaksol cha, or "sparrow's tongue tea," named after the shape of the newly sprouted leaves.
Kamip ch'a
Kamip cha is made with tender persimmon leaves gathered in May. Persimmon leaves are rich in cellulose, protein. chlorophyll. vitamins and minerals; they have 20 times more vitamin C than lemon and also contain potassium and calcium. Vitamin C works together with polyphenol and chlorophyll to prevent high blood pressure. The tender persimmon leaves are deveined and then steamed for a few minutes. The steamed leaves are shredded, dried in the shade and stored in a well-sealed container. To make tea, about 3 grams of dried leaves are steeped in 800 milliliters of boiled water for 5 minutes. Because persimmon leaf tea does not have a strong flavor, most drinkers add a few drops of apricot wine or a piece of citron.
Insam ch'a
The botanical name of ginseng (insam) is Panax ginseng, panax meaning "panacea." Ginseng is grown in < XML="true" PREFIX="ST1" NAMESPACE="">Japan, China, America and the Himalayas as well as in Korea, but Korean ginseng is considered the best for medicinal and health purposes. Ginseng contains more than 20 kinds of saponin, which, it is believed, deter. mine the root's medicinal effects. From antiquity, ginseng has been highly valued in the East as a hematinic and a cordial. Ginseng has been scientifically proven to relieve stress, fatigue, depression, cardiac insufficiency, hardening of the arteries, anemia and ulcers, to prevent dry skin, and to give luster to the skin. To make tea, insam cha, 10 grams of ginseng and 5 Chinese jujubes are boiled in 1 liter of water, and honey or sugar is added for sweetness.
Ch'ik ch'a
Ch'ik cha, or arrowroot tea, is widely known for preventing and curing colds. Arrowroot contains the spasm alleviating components called daidzein and isoflavonoide. This root is known to have pharmacological properties that alleviate fever, expand the coronary arteries and increase cerebral hemokinesis. To make tea, about 20 grams of dried arrowroot are boiled in 1 liter of water, with honey added to taste. This tea is also considered good for shoulder and arm pains and for hangovers.
Saenggang ch'a
Saenggang, or ginger, is effective for increasing appetite and the absorption of nutrients as well as for improving the taste of herbal tonics. Ginger strengthens the stomach, alleviates queasiness, and helps stop coughs and hiccups. It also kills germs and calms motion sickness. Because of its spicy flavor, warm ginger tea has a soothing effect, which is why it is good for colds. To make tea, ginger is first washed, skinned and sliced into thin pieces about 0.1 millimeters thick. It is then boiled in water, about 10 grams per liter of water. Another method is to preserve thinly sliced ginger in honey or sugar, put a spoonful or two of the preserved ginger in a cup and then pour hot water over it.
Kugi ch'a
The red wolfberry (kugi) belongs to the eggplant family. It is rich in carotene, a source of vitamins A, Bl and B2, and also contains sitosterol, linolic acid and betaine. It stimulates the secretion of growth hormones. disintegrates accumulated cholesterol, dissolves liver fat and lowers the blood sugar level. In addition, kugi is believed to relieve stress. constipation, high blood pressure and diabetes as well as what herbalists describe as "cold disease." To make kugi ch'a, 20 grams of dried berries are boiled in 400 milliliters of water, with honey added to taste.
Kyolmyongja ch'a
Kyolmyongp ch'a is made from the shiny dark brown seeds of a plant belonging to the Cassia nomame family. The meaning of kyolmyong is "brightening eyes"; the seeds have been ingested for centuries in the belief that they are good for the liver and kidneys. They contain anthraquinone, which has been proven effective in promoting urination, lowering blood pressure, strengthening the stomach and curing constipation. To make tea, kyolmyongja seeds are stir-fried and then boiled in water, 20 grams of seeds per liter.
Mogwa ch'a
Mogwa ch'a, quince tea, is popular in late autumn and winter. Ripe quince is sliced into thin pieces about 5 millimeters thick and placed in a glass jar, alternating a layer of fruit with a layer of sugar or honey. This tea, whose flavor and fragrance are loved by many, helps those who have trouble walking because of a weak back or legs as welt as those who suffer from neuralgia or lumbago. It is also known [0 be effective in easing muscle spasms. Quince aids digestion, quenches the thirst that follows diarrhea, strengthens the lungs and calms the stomach.
Yuja ch'a
Yuja, or citron, is grown in the southern provinces of Chollanam-do and Kyongsangnam-do. Because it has a strong sour and bitter taste, citron is sliced and layered with honey or sugar to make a preserve. For tea, a spoonful or two of the preserve is placed in a cup and boiling water is added. Yuja ch'a is effective for colds and exhaustion; it alleviates cold symptoms by inducing sweating and lowering body temperature. In addition, it increases the appetite and eases the discomfort of hangovers.
Omija ch'a
Omija ch'a literally means "tea of five tastes"-sweet, sour, bitter, Salty and spicy. Omija is a red fruit belonging to the Maximowiczia chinensis family. It has a sour taste because of the malic and tartaric acids it contains, and is effective for facilitating metabolism. Omija is sometimes made into a fruit punch in summer. A flavorful tea can be made by boiling 10 grams of omija with 2 chestnuts and 2 Chinese jujubes or by simmering the omija with ginseng. Honey or sugar is added before drinking. The tea is known to activate enzymes inside the body and to increase appetite.
Kyep'i ch'a
Kyep'i, the bark of the cinnamon tree, which belongs to the Lauraceae family, is chewy and sweet; when chewed, it causes numbness of the tongue. Because of its essential oils, cinnamon is effective for strengthening the stomach, lowering body temperature and soothing pain. It also soothes nervousness, balances metabolism and facilitates blood circulation.Kyep'i ch'a, cinnamon tea, stimulates the stomach membrane to secrete gastric juices, thus promoting the stomach's absorption rate, resulting in an increased appetite, It also eases stomach spasms. To make tea, 2 to 3 grams of washed cinnamon bark is boiled in a half liter of water and then simmered for 20 minutes. The liquid is then strained through a sieve and drunk with sugar or honey and a sprinkle of pine nuts or thin slices of jujube.
Taech'u ch'a
Taech'u ch'a, a tea made from Chinese jujubes, is good for dissipating nervous energy. Jujubes have been known since long ago to be effective in slowing down the aging process; jujube tea is known also as a tonic and a cordial. To make it, jujubes are first boiled in water (about 30 fruits to 1.8 liters of water) over low heat until one-third of the water has boiled off, and then the cooked fruit is removed and strained through a sieve to separate out the seeds and skin. The strained fruit is then added back to the boiled water along with some additional water and brought back to a boil. Before drinking, honey or sugar is added.
Yulmu ch'a
Yulmu, "Job's tears," is an annual shrub belonging to the rice family. Because its fruit resembles rice and has a similar taste, it is often eaten as food. Yulmu has a high carbohydrate content and also contains protein and essential amino acids; it is popularity eaten to enhance stamina. Yulmu juice is said to promote menstrual now and urination as well as to strengthen the stomach. Recently, it has been reported that yulmu is anticancerous. It is known to be effective against fatigue, constipation and neuralgia. To make yulmu cha, about 20 grams of stir-fried yulmu grains are boiled in a half liter of water and simmered for;about 30 minutes, tile tea is filtered before drinking.
ADD
omija - boil, chill and serve mixed with watermelon juice and a little honey; possibly sprig of mint leaf, too.
Latin name, Maximowiczia chinensis