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Kuzuyu
Arrowroot tea, also called kudzu tea, is a traditional East Asian tea made from Pueraria montana var. lobata, East Asian arrowroot, a type of kudzu. Names Arrowroot tea is called ''gegen-cha'' () in Chinese, ''kuzuyu'' (; ) in Japanese, and ''chikcha'' (), ''galgeun-cha'' (; ), and ''galbun-cha'' (; ) in Korean. Preparation Japan Kuzuyu (葛湯) is a sweet Japanese beverage that is made by adding kudzu flour to hot water. It has a thick, honey-like texture, and a pale, translucent appearance. It is served in a mug or tea bowl. During the winter, Kuzuyu is traditionally served for dessert as a hot drink. In Japanese, ''Kuzu'' (葛) is the word for "kudzu". It is also translated as "arrowroot", although kudzu and arrowroot are distinct plants. ''Yu'' (湯) means "hot water". In English, the name of the drink is sometimes translated as kudzu starch gruel or arrowroot tea. In order to make Kuzuyu, Kudzu powder, Kudzu flour is added to hot water and stirred until thick. Kud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herbal Tea
Herbal teas, also known as herbal infusions and less commonly called tisanes (UK and US , US also ), are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. Oftentimes herb tea, or the plain term ''tea'', is used as a reference to all sorts of herbal teas. Many herbs are used in herbal medicine. Some herbal blends contain actual tea (e.g., the Indian classic masala chai). The term "herbal" tea is often used in contrast to the so-called ''true'' teas (e.g., black, green, white, yellow Yellow is the color between green and orange on the spectrum of light. It is evoked by light with a dominant wavelength of roughly 575585 nm. It is a primary color in subtractive color systems, used in painting or color printing. In th ..., oolong), which are prepared from the cured leaves of the tea plant, ''Camellia sinensis''. Unlike true teas (which are also available decaffeinated), most tisanes do not naturally contain caffeine. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doopedia
''Doosan Encyclopedia'' is a Korean language encyclopedia published by Doosan Donga (두산동아). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (동아원색세계대백과사전), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (동아출판사). Dong-A Publishing was merged into Doosan Donga, a subsidiary of Doosan Group, in February 1985. The ''Doosan Encyclopedia'' is a major encyclopedia in South Korea. Digital edition EnCyber The online version of the ''Doosan Encyclopedia'' was named EnCyber, which is a blend of two English words: ''Encyclopedia'' and ''Cyber''. The company has stated that, with the trademark, it aims to become a center of living knowledge. EnCyber provides free content to readers via South Korean portals such as Naver. Naver has risen to the top position in the search engine market of South Korea partially because of the popularity of EnCyber encyclopedia. When Naver exclusively contracted Doosan Do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginseng Tea
Ginseng tea, or ''insam-cha'' ( insam means ginseng and cha means tea in Korean), is a traditional Korean tea made with ginseng. While it is called a tea, ginseng tea does not contain tea leaves. It is a herbal tea infusion made out of the ginseng plant's root. Ginseng is a perennial herb derived from the aromatic root of Panax Ginseng Meyer, also known as Korean ginseng. Ginseng grows in shady forests that are cool and damp.Davidson, T. & Atkins, B.B. (2019) Ginseng. In B. Narins (Ed.), The Gale Encyclopedia of Mental Health. It is a slow-growing plant and is difficult to cultivate. It can take four to six years before the root is ready to be harvested. Ginseng roots have a forked and twisted appearance that somewhat resembles the human body. Ginseng roots have been used in East Asian countries for more than 2,000 years. The roots can be used fresh; however, there are various forms which can be processed in different ways for different uses. Fresh roots can be processed into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger Tea
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion ( BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. The distantly related dicots in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kelp Tea
Kelp tea is a traditional East Asian tea made by infusing kelp in hot water. It is called ''kobu-cha'' or ''konbu-cha'' () in Japan, ''haidai-cha'' () in China and ''dasima-cha'' () in Korea. Preparation Korea Either dried kelp powder or julienned Julienne, , or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for . Trimmi ... kelp can be used to make the tea. Powdered tea can be made by pan-frying and pounding cleaned and dried kelp. For a cup of hot water, two to three spoons of kelp powder is used. Optionally, sugar or honey can be added. Alternatively, around of cleaned kelp pieces are infused in of hot water. The kelp slices are removed after infusing, and salt is added to taste. References Herbal tea Japanese tea Chinese tea Korean tea {{Drink-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon Tea
Cinnamon tea is a herbal tea made by infusing cinnamon bark in water. Regional variations Chile In Chile, ' ("tea with cinnamon") is made by placing a cinnamon stick into the teapot when steeping black tea. Korea ''Gyepi-cha'' (; "cinnamon tea") is a traditional Korean tea made from cassia cinnamon barks. Thicker sticks of cinnamon with purplish-red cross-section and strong fragrance are used. Dried cinnamon sticks are simmered either whole or sliced with a small amount of ginger. When served, the tea is strained and optionally sweetened with sugar or honey, and then is usually garnished with minced jujubes. Lebanon In Lebanon, ''shaayi bil qirfah wa’l yansoon’'' ("anise and cinnamon tea") is made by boiling aniseed and cinnamon (powdered or sticks) in water. Optionally, black tea may be added. The tea is strained and served with or without added sugar. See also * Ginger tea * ''Sujeonggwa Sujeonggwa is a Korean traditional cinnamon punch. Dark reddish br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erythronium Japonicum
''Erythronium japonicum'', known as Asian fawn lily, Oriental fawn lily, Japanese fawn lily is a pink-flowered species trout lily, belonging to the Lily family and native to Japan, Korea, the Russian Far East ( Sakhalin Island, Kuril Islands) and northeastern China ( Jilin and Liaoning). It is a spring ephemeral, blooming April–June in woodlands. It is known as ''zhūyáhuā'' () in Chinese, ''eolleji'' () in Korean, and ''katakuri'' () in Japanese. ''Erythronium japonicum'' has a stem up to long, although as much as 30% of the stem may be underground. Bulb is elongated, up to long but rarely more than . Leaves are broadly elliptical to lanceolate, the blade up to long and wide. Flowers are solitary, rose-colored. Applying the generic common name ''trout lily'' may be somewhat of a misnomer, because in the Japanese species, the individual plant may or may not exhibit the flecked dark markings on the leaves, which is emblematic of that common name (see gallery below). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocoa Solids
Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. Physical properties Natural cocoa Natural cocoa powder is extracted with the Broma process where after the cocoa fats have been removed from the chocolate nibs the remaining dry cocoa beans are ground into cocoa powder, which is sold to consumers. Natural cocoa powder has a light-brown color and an extractable pH of 5.3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are " catechins" and " theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early- lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is collected from farm animals. In 2011, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the Netherlands are the largest expor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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