Arrowroot tea

Arrowroot tea
Type Herbal tea
Other names
  • Chikcha
  • galbun-cha
  • galgeun-cha
  • kuzu-yu
Origin East Asia
Quick description Tea made from East Asian arrowroot
Temperature 100 °C (212 °F)

Arrowroot tea,[1] also called kudzu tea,[2] is a traditional Japanese and Korean tea made from East Asian arrowroot,[3] a type of kudzu. The tea is also called kuzuyu (葛湯; くずゆ) in Japanese, and chikcha (칡차), galgeun-cha (갈근차; 葛根茶), and galbun-cha (갈분차; 葛粉茶) 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.[4] 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",[5] although kudzu and arrowroot are distinct plants.Yu (湯) means "hot water".[6][7] In English, the name of the drink is sometimes translated as kudzu starch gruel[8][7][9] 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 Asian sauces and soups, as it is a powerful thickening agent.[10] 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

Korean name
Hangul 칡차
Hanja -茶
Revised Romanization chikcha
McCune–Reischauer ch'ikch'a
IPA [tɕʰik̚.tɕʰa]
Hangul 갈근차
Hanja 葛根茶
Revised Romanization galgeun-cha
McCune–Reischauer kalgŭn-ch'a
IPA [kal.ɡɯn.tɕʰa]
Hangul 갈분차
Hanja 葛粉茶
Revised Romanization galbun-cha
McCune–Reischauer kalbun-ch'a
IPA [kal.bun.tɕʰa]

Chikcha (칡차; "arrowroot tea") can be made with either sliced East Asian arrowroot or the starch powder made from the root.[1][11] Chick (칡) is the native Korean name of the plant, while cha (차; 茶) means "tea". Chikcha can also refer to the tea made from arrowroot flower.[12] Chikcha made from powdered arrowroot is also called galbun-cha (갈분차; 葛粉茶). Gal (갈; 葛) is the Sino-Korean name for the plant, and bun (분; 粉) is the translation of "powder".[13] Conversely, chikcha made by boiling the dried roots is called galgeun-cha (갈근차; 葛根茶), with geun (근; 根) meaning "root".[14]

The roots are harvested from late autumn to early spring. They are then washed, peeled, and sun-dried.[12] To make tea, 15–20 g (0.53–0.71 oz) of fresh roots are simmered in 600 ml (21 imp fl oz; 20 US fl oz) of water over low heat, until the water is reduced by two thirds.[11][12] Jujubes can also be boiled with the shredded roots if desired.[11] The tea can be served hot or cold. While honey may be added to taste, sugar is not recommended.[12]

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 room, after which they are ground to a starch powder.[12] Tea is then made by mixing the starch powder with hot water.[13] The gruel-like tea that results can also be combined with sugar, milk, green tea, or cocoa.[11][13] Similar tea can also be made using starch powder from the scaly bulbs of Asian fawnlily.[13]

Chikcha made from the arrowroot flowers can also be prepared by infusing two dried flowers, preferably picked in August, in 600 ml (21 imp fl oz; 20 US fl oz) of hot water.[12]

Nutrition

Kudzu contains a small number of useful isoflavones called daidzin, daidzein and puerarin, which may have a positive effect on headaches.[15] Kakkontō (葛根湯), a variation of Kuzuyu which can include cinnamon, is also used as a remedy for hangovers in traditional Chinese medicine. In traditional Chinese medicine, kudzu and cinnamon are considered two of the 50 fundamental herbs.[16]

See also

References

  1. 1 2 Chun, Hui-jung (2004). Yoon, Ho-mi, ed. Korean Food Guide 800. Seoul: The Korea Foundation. p. 208. ISBN 89-89782-10-4. Retrieved 25 August 2017 – via issuu.
  2. ↑ "Chikcha" 칡차. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 25 August 2017.
  3. ↑ English Names for Korean Native Plants (PDF). Pocheon: Korea National Arboretum. 2015. p. 596. ISBN 978-89-97450-98-5. Retrieved 25 August 2017 – via Korea Forest Service.
  4. ↑ The Essential Tea Guide, Teressa Hansch, 2013. 7ISBN 978-1482521115
  5. ↑ Animelab.com: Japanese -> English Dictionary
  6. ↑ Japanese Kanji - 湯 hot water トウ ゆ
  7. 1 2 KanjiDB: 湯 - hot water
  8. ↑ Animelab.com: Japanese -> English Dictionary
  9. ↑ Kudzu
  10. ↑ Kudzu Root and Powder Profile
  11. 1 2 3 4 National Institute of Agricultural Sciences (2010). 칡차. Jeontong Hyangto Eumsik Yongeo Sajeon 전통향토음식용어사전 (in Korean). Paju, Gyeonggi Province: Gyomoon Publishers. ISBN 9788936310608. Retrieved 25 August 2017 – via Naver.
  12. 1 2 3 4 5 6 정, 동효; 윤, 백현; 이, 영희, eds. (2012). 칡차의 건강기능 효과. Cha Saenghwal Munhwa Daejeon 차생활문화대전 (in Korean). Seoul: Hongikjae. ISBN 9788971433515. Retrieved 25 August 2017 – via Naver.
  13. 1 2 3 4 "Galbun-cha" 갈분차. Doopedia (in Korean). Doosan Corporation. Retrieved 25 August 2017.
  14. ↑ "Galgeun-cha" 갈근차. Doopedia (in Korean). Doosan Corporation. Retrieved 25 August 2017.
  15. ↑ "Nursing Herbal Medicine Handbook;" Lippincott Williams and Wilkins; 2005
  16. ↑ Wong, Ming (1976). La Médecine chinoise par les plantes. Le Corps a Vivre series. Éditions Tchou.
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