Korean mint tea
| Mint tea | |
|---|---|
 | |
| Type | Herbal tea |
| Other names |
|
| Origin | Various |
| Quick description | Tea made from mint leaves |
| Temperature | 95 °F (35 °C) |
| Time | 3 minutes |
| Korean name | |
| Hangul | 박하차 |
|---|---|
| Hanja | 薄荷茶 |
| Revised Romanization | bakha-cha |
| McCune–Reischauer | pakha-ch'a |
| IPA | [pa.kʰa.tɕʰa] |
Mint tea is a herbal tea made by infusing mint leaves in hot water.[1] Mint tea made with peppermint leaves is called peppermint tea, and mint tea made with spearmint is called spearmint tea. There also exist teas that infuse peppermint and spearmint leaves. In Korea, traditional mint tea called bakha-cha (박하차) is made with East Asian wild mint leaves.[2]
Due to the high content of essential oils in leaves (1–2.5%), especially menthol, mint tea is popular for its curative effects. Affecting the digestive system and excretion of gastric juices, it is thought to act as an anti-inflammatory.[citation needed]
Gallery[]
Spearmint tea
Peppermint tea
Peppermint tea (tea bag)
Infusing bakha-cha
Bakha-cha (dried leaves)
Serving of mint tea
Glass of mint besides mint leaves
See also[]
- Maghrebi mint tea, green tea prepared with mint
References[]
- ^ "mint tea". Oxford Dictionaries. Retrieved 24 February 2018.
- ^ Jeong, Dong-hyo; Yun, Baek-hyeon; Yi, Yeong-hui, eds. (2012). "Cha-ui bullyu-wa jongnyu". Cha saenghwal munhwa daejeon (in Korean). Seoul, Korea: . ISBN 978-89-714-3351-5. Retrieved 24 February 2018 – via Naver.
- Herbal tea
- Korean tea