Kelp tea
 Japanese kobu-cha | |
| Type | Herbal tea |
|---|---|
| Country of origin | Japan, Korea |
| Ingredients | Kelp |
| Korean name | |
| Hangul | 다시마차 |
|---|---|
| Hanja | ---茶 |
| Revised Romanization | dasima-cha |
| McCune–Reischauer | tasima-ch'a |
| IPA | [ta.ɕi.ma.tɕʰa] |
Kelp tea is a traditional Japanese and Korean tea made by infusing kelp in hot water.[1] It is called kobu-cha or konbu-cha (昆布茶) in Japan and dasima-cha (다시마차) in Korea. It is not related to the similarly named kombucha, though the English name "kombucha" was likely (mistakenly) derived from the Japanese word konbu-cha.[2]
Preparation
Korea
Either dried kelp powder, or julienned kelp can be used to make the tea.[1]
Powdered tea can be made by pan-frying and pounding cleaned and dried kelp.[3] For a cup of hot water, two to three spoons of kelp powder is used.[3] Optionally, sugar or honey can be added.[3]
Alternatively, around 30 grams (1.1 oz) of cleaned kelp pieces are infused in 300–500 millilitres (11–18 imp fl oz; 10–17 US fl oz) of hot water.[4] The kelp slices are removed after infusing, and salt is added to taste.[4]
References
- ^ a b "Dasima-cha" 다시마차. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 24 July 2017.
- ^ American Heritage® Dictionary of the English Language, Fifth Edition. S.v. "kombucha." Retrieved August 25 2018 from https://www.thefreedictionary.com/kombucha
- ^ a b c 정, 동효; 윤, 백현; 이, 영희, eds. (2012). "다시마차의 건강기능 효과". Cha saenghwal munhwa daejeon 차생활문화대전 (in Korean). Seoul: Hongikjae. ISBN 9788971433515. Retrieved 24 July 2017 – via Naver.
- ^ a b "Dasima-cha" 다시마차. Doopedia (in Korean). Doosan Corporation. Retrieved 24 July 2017.
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