Kelp tea
![]() Japanese kobu-cha | |
Type | Herbal tea |
---|---|
Country of origin | Japan, China, Korea |
Region of origin | East Asia |
Ingredients | Kelp |
Korean name | |
Hangul | 다시마차 |
---|---|
Hanja | ---茶 |
Revised Romanization | dasima-cha |
McCune–Reischauer | tasima-ch'a |
IPA | [ta.ɕi.ma.tɕʰa] |
Chinese name | |||
---|---|---|---|
Simplified Chinese | 海带茶 | ||
Traditional Chinese | 海帶茶 | ||
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Kelp tea is a traditional East Asian tea made by infusing kelp in hot water.[1] It is called kobu-cha or konbu-cha (昆布茶) in Japan, haidai-cha (海带茶) in China and dasima-cha (다시마차) in Korea.
Preparation[]
Korea[]
Either dried kelp powder or julienned kelp can be used to make the tea.[1]
Powdered tea can be made by pan-frying and pounding cleaned and dried kelp.[2] For a cup of hot water, two to three spoons of kelp powder is used.[2] Optionally, sugar or honey can be added.[2]
Alternatively, around 30 grams (1.1 oz) of cleaned kelp pieces are infused in 300–500 millilitres (11–18 imp fl oz; 10–17 US fl oz) of hot water.[3] The kelp slices are removed after infusing, and salt is added to taste.[3]
References[]
- ^ Jump up to: a b "Dasima-cha" 다시마차. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 24 July 2017.
- ^ Jump up to: a b c 정, 동효; 윤, 백현; 이, 영희, eds. (2012). "다시마차의 건강기능 효과". Cha saenghwal munhwa daejeon 차생활문화대전 (in Korean). Seoul: Hongikjae. ISBN 9788971433515. Retrieved 24 July 2017 – via Naver.
- ^ Jump up to: a b "Dasima-cha" 다시마차. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.
Categories:
- Herbal tea
- Japanese tea
- Chinese tea
- Korean tea
- Japanese cuisine stubs
- Chinese cuisine stubs
- Korean cuisine stubs
- Tea stubs
- Drink stubs