| Cinnamon tea | |
|---|---|
 | |
| Type | Herbal tea |
| Other names |
|
| Origin | Various |
| Quick description | Tea made fromcinnamon bark |
| Korean name | |
| Hangul | 계피차 |
| Hanja | 桂皮茶 |
| RR | gyepicha |
| MR | kyep'ich'a |
| IPA | kje.pʰi.tɕʰa |
Cinnamon tea is aherbal tea made by infusingcinnamon bark in water.[1]
InChile,té con canela ("tea with cinnamon") is made by placing a cinnamon stick into the teapot when steepingblack tea.[2]
Gyepi-cha (계피차;桂皮茶; "cinnamon tea") is atraditional Korean tea made fromcassia cinnamon barks.[3] Thicker sticks of cinnamon with purplish-red cross-section and strong fragrance are used.[3] Dried cinnamon sticks are simmered either whole or sliced with a small amount ofginger.[1] When served, the tea is strained and optionally sweetened with sugar or honey, and then is usually garnished with mincedjujubes.[1][3]
InLebanon,shaayi bil qirfah wa'l yansoon' ("anise and cinnamon tea") is made by boilinganiseed and cinnamon (powdered or sticks) in water.[4] Optionally, black tea may be added.[4] The tea is strained and served with or without added sugar.[4]
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