you will imbibe @ohmydarjeeling - Tumblr Blog

japanese-sweets-2010

★ Apr. 9, 2016 Hikiami-kogetsudo, Takaoka, Toyama: ouka/sakura (cherry blossom) ——– ‘Nerikiri’-type Japanese cake with a filling of strained-type sweet bean paste ‘koshi-an’ and in the shape of 'sakura’. ——– #wagashi #japanesesweets #sweets #tea #teaceremony #chanoyu #sadou #japan #japanese #wakataku #菓子 #和菓子 #茶道 #引網香月堂 #桜花 #さくら #ワカタク #富山 #高岡

#wagashi

merrigo

twitter things from the past awhile

#art #pixels

kboyington424

Tea fixes everything.

www.etsy.com/shop/KateBoyingtonArt

#art #etsy

amator-blogosphere

Fengqing

teatimewithemma

Hearty Cup and Saucer white by MollaSpace by MollaSpace

Never seen a heart teapot like that! Love it! ♥

#cute #teaware #teapot #teacup

angel-teavivre

Liu An Gua Pian Green Tea

#a clear gaiwan tho #OvO

iliketea

My double major’s showing…. Studying for quizzes in botany and anthropology with a nice pot of Assam tea.

finestestate

Organic Tian Mu Mao Feng from TeaVivre

somnambulistinseattle-blog

flowerfood-deactivated20160210

“Korean tea refers to various types of tisane that can be served hot or cold. Not necessarily related to common tea, they are made from diverse substances including fruits, leaves, roots, and grains used in traditional Korean medicine.”

These are the types I used to buy in Korea or that I continue to make at home:

Insam cha (인삼차, 人蔘茶) is a tea made from ginseng, which can be an undried ginseng (수삼, 水蔘), a dried ginseng (건삼, 乾蔘) or a red steamed ginseng (홍삼, 紅蔘). The sliced or whole ginseng is gently boiled for a few hours in water, and then honey or sugar is added for taste. Usually, water 500 mℓ and ginseng 50 g is usual preparation for Insam Cha. Sometimes, jujube can be added when boiled.

Saenggang cha (생강차, 生薑茶) is a tea made from ginger root. The ginger root is washed and sliced without peeling. The sliced ginger root is stored with honey for a few weeks. To make tea the mixed honey and ginger root is added to hot water.

Dunggulle cha (둥굴레차) - made from dried root of Solomon’s seal.

Sujeonggwa (수정과, 水正果) - punch made from dried persimmons, ginger, and cinnamon {so tasty, esp. in the summer because it’s served cold}.

Yuja cha (유자차, 柚子茶) - Yuzu tea; In Korean cuisine, yuzu (called yuja in Korean) is used, thinly sliced and combined with sugar and honey, to make a thick, marmalade-like syrup containing pieces of the chopped rind and fruit. A tablespoon of this syrup (which can either be made at home or purchased in glass jars) is stirred into a cup of hot water.

Gugija cha (구기자차, 枸杞子茶) - made from dried wolfberries (a.k.a. goji berries)

Daechu cha (대추차, 大棗茶) - made from jujubes (red dates). There are two ways of making daechucha: boiling dried jujubes or diluting the juice of fresh or preserved jujubes into boiling water.Daechucha is known to be abundant in iron, potassium, vitamins B and C.

Omija cha (오미자차, 五味子茶) - Tea made from dried fruits of Schisandra chinensis. Omija cha is named because the tea comprises five distinct flavors: sweet, sour, salty, bitter, and pungent {I still haven’t been able to get the sweet to come through when I prepare it}.

Mogwa cha (모과차, 木瓜茶) - the fruit of a Pseudocydonia, or Chinese quince, is sliced, and then it is stored and fermented in large bowl with sugar and water for a month or so.

Bori cha (보리차, 菩提茶): roasted barley tea

Hyeonmi cha (현미차, 玄米茶): roasted rice tea {usually combined with green tea for hyeonmi nok cha}.

Gukhwa cha (국화차，菊花茶) - wild chrysanthemum flowers are preserved in honey for a month or so, and then mixed with hot water

Yeongji beoseot cha (영지버섯차, 靈芝茶) - tea made from dried Ganoderma lucidum fungus

Ssanghwa cha (쌍화차, 雙花茶) - Tea made from a few materials of traditional Korean medicine such as steamed and dried root of Rehmannia glutinosa (숙지황, 熟地黃; Chinese foxglove), dried root of Angelica gigas (당귀, 當歸; dang gui), the dried root of Ligusticum wallichii (천궁, 川芎; Szechwan lovage), the dried root of Paeonia obovata (작약,芍藥; woodland peony)*, cinnamon bark, the dried root of Glycyrrhiza glabra (감초, 甘草; licorice) and the root of Astragalus membranaceus (황기, 黃芪; milk vetch).

* - Not Paeonia lactiflora (芍药, shao yao)?

#korea #tea culture #tisane

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angel-teavivre

Organic Huang Shan Mao Feng Green Tea

tealettea

Old Tree Tea Leafs by Tealet

I’m confirmed going to this year’s Toronto Tea Festival. It’s been a couple of years since I‘ve been, and I’m super excited!! Now, I need to set up a budget and short wishlist, so I don’t spend all my money...

#tea #Toronto Tea Festival #mg rambles