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Gamnip-cha (Korean: 감잎차) or persimmon leaf tea [1] [2] is a traditional Korean tea made from the dried leaves of Oriental persimmon. Preparation.
The persimmon (/ p ər ˈ s ɪ m ə n /) is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated of these is the kaki persimmon, Diospyros kaki [1] – Diospyros is in the family Ebenaceae, and a number of non-persimmon species of the genus are grown for ebony timber.
Dried persimmon is a type of traditional dried fruit snack in East Asia with origins in China. They dried them to use them in other seasons. [1] Known as shìbǐng (柿餅) in Chinese, hoshigaki (干し柿) in Japanese, gotgam (곶감) in Korean, and hồng khô in Vietnamese, it is traditionally made in the winter, by air drying Oriental persimmon.
The sujeonggwa recipe mentioned in the book is a dried persimmon brew with added ginger and pine nuts. [citation needed] In the book Haedongjukji (해동죽지; 海東竹枝) written in 1921, sujeonggwa is known to have been prepared in the Goryeo era by palace women on New Year's Day. Then they were boiling ginger and adding persimmons to the ...
The most commercially used plant in the order is tea (Camellia sinensis) from the family Theaceae.The order also includes some edible fruits, including kiwifruit (esp. Actinidia deliciosa), persimmon (genus Diospyros), blueberry, huckleberry, cranberry, Brazil nut, and Mamey sapote.
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