Arrowroot tea, also called kudzu tea, is a traditional

East Asia East Asia is the eastern region of Asia, which is defined in both Geography, geographical and culture, ethno-cultural terms. The modern State (polity), states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. ...

n tea made from

East Asian arrowroot ''Pueraria montana'' var. ''lobata'', the East Asian arrowroot, or kudzu vine, is a perennial plant in the family Fabaceae. Names It is called ''gé'' () in Chinese, ''kuzu'' () in Japanese, and ''chik'' () or ''gal'' (갈; 葛) in Korean. ...

, 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 A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoo ...

that is made by adding kudzu flour to hot water. It has a thick, honey-like texture, and a pale,

translucent In the field of optics, transparency (also called pellucidity or diaphaneity) is the physical property of allowing light to pass through the material without appreciable scattering of light. On a macroscopic scale (one in which the dimensions ...

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 Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally ''Maranta arundinacea'', but also Florida arrowroot from ''Zamia integrifolia'', and tapioca from cassava (''Manihot esculenta''), which is oft ...

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 flour is added to hot water and stirred until thick. Kudzu flour, or ''Kuzuko'' (葛粉), is a powder that is made from the dried root of the kudzu plant. Kudzu flour can also be used in East Asian sauces and soups, as it is a powerful

thickening agent A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering the ...

. When added to hot water, it quickly alters the water's texture. Though lacking fragrance and taste in its powder form, the arrowroot takes on a unique sweet flavor when dissolved in the hot water.

Korea

''Chikcha'' (; "arrowroot tea") can be made with either sliced

or the starch powder made from the root. ''Chick'' () is the native Korean name of the plant, while ''cha'' (; ) means "tea". Chikcha can also refer to the tea made from

flower. Chikcha made from powdered arrowroot is also called ''galbun-cha'' (; ). ''Galbun-cha'' is a Sino-Korean name for the drink, formed from ''gal'' (, : the Korean pronunciation of the Chinese word for kudzu) and ''bun'' (, : the Korean pronunciation of the Chinese word for "flour, powder"). Conversely, chikcha made by boiling the dried roots is called ''galgeun-cha'' (; ), with ''geun'' (; ) meaning "root". The roots are harvested from late autumn to early spring. They are then washed, peeled, and sun-dried. To make tea, of fresh roots are simmered in of water over low heat, until the water is reduced by two thirds.

Jujube Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a smal ...

s can also be boiled with the shredded roots if desired. The tea can be served hot or cold. While honey may be added to taste, sugar is not recommended. An alternative tea can be made by ground arrowroot. First, the roots are torn into thin shreds. They are then dried for twenty days in shade, followed by ten days in a hot

ondol Ondol (; , Hangul: 온돌, 溫堗, ) or gudeul (Hangul: 구들, ) in Korean traditional architecture, is underfloor heating that uses direct heat transfer from wood smoke to heat the underside of a thick masonry floor. In modern usage it refers ...

room, after which they are ground to a starch powder. Tea is then made by mixing the starch powder with hot water. The gruel-like tea that results can also be combined with sugar,

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-modula ...

, green tea, or

cocoa Cocoa may refer to: Chocolate * Chocolate * ''Theobroma cacao'', the cocoa tree * Cocoa bean, seed of ''Theobroma cacao'' * Chocolate liquor, or cocoa liquor, pure, liquid chocolate extracted from the cocoa bean, including both cocoa butter and ...

. Similar tea can also be made using starch powder from the scaly bulbs of Asian fawnlily. ''Chikcha'' made from the arrowroot flowers can also be prepared by infusing two dried flowers, preferably picked in August, in of hot water.

References

{{Reflist, 30em Herbal tea Japanese drinks Korean tea Chinese tea

Names

Preparation

Japan

Korea

See also

References