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Hovenia dulcis, or the oriental raisin tree, is a hardy tree found in Asia, from Eastern China (萬壽果; pinyin: wànshòuguǒ) and Korea (헛개나무, heotgae namu) to the Himalayas (up to altitudes of 2,000 m), growing preferably in a sunny position on moist sandy or loamy soils. The tree known for its health benefits when consumed in tea ...
Korean tea is a beverage consisting of boiled water infused with leaves (such as the tea plant Camellia sinensis), roots, flowers, fruits, grains, edible mushrooms, or seaweed. It may or may not contain tea leaves.
Camellia sinensis is a species of evergreen shrub or small tree in the flowering plant family Theaceae.Its leaves, leaf buds, and stems can be used to produce tea.Common names include tea plant, tea shrub, and tea tree (unrelated to Melaleuca alternifolia, the source of tea tree oil, or the genus Leptospermum commonly called tea tree).
Pine needle tea or pine leaf tea is a herbal tea made from pine needles, or the leaves of pine trees (trees of the genus Pinus).In Korea, the tea made from the leaves of Korean red pine (P. densiflora) or Manchurian red pine (P. tabuliformis) is known as solip-cha (솔잎차), [1] [2] [3] while the tea made from the leaves of Korean pine (P. koraiensis) is known as jannip-cha (잣잎차) or ...
Ssanghwa-tang (Korean: 쌍화탕; Hanja: 雙和湯) or ssanghwa-cha (쌍화차; 雙和茶) is a traditional Korean tea with deep brown colour and a slightly bitter taste. . Along with sipjeondaebotang, it is one of the most popular types of medical tea in Kor
Osmanthus / ɒ z ˈ m æ n θ ə s / [3] is a genus of about 30 species of flowering plants in the family Oleaceae.Most of the species are native to eastern Asia (China, Japan, Korea, Southeast Asia, the Himalayas, etc.) with a few species from the Caucasus, New Caledonia, and Sumatra.
Maehwa-cha (Korean: 매화차; Hanja: 梅花茶) or plum blossom tea is a traditional Korean tea made by infusing dried flowers of Korean plum in hot water. [1] [2] During the early spring, half-open buds of plum blossoms are picked, dried, and preserved in honey. [3]
Roasting is the most common and traditional way of tea processing in Korea. Also translated into "pan-fried tea", the deokkeum-cha (덖음차; lit. "roasted tea") or bucho-cha (부초차; 麩炒茶; lit. "roasted tea") varieties are richer in flavour. [93] [94] [95] Jeungje-cha Steaming is less popular in Korean green tea processing, but the ...