Cinnamon tea

{{Infobox tea

| Tea_name = Cinnamon tea

| Tea_type = Herbal tea

| Tea_color =

| Tea_image = Glass of cinnamon tea.jpg

| Tea_origin = Various

| Tea_names = {{Flatlist|

Gyepi-cha
té con canela

}}

| Tea_quick = Tea made from cinnamon bark

| Tea_temperature =

| Tea_time =

| module =

}}

{{Infobox Korean name

| title = Korean name

| hangul = 계피차

| hanja = 桂皮茶

| rr = gyepi-cha

| mr = kyep'i-ch'a

| koreanipa = {{IPA|ko|kje.pʰi.tɕʰa|}}

}}

Cinnamon tea is a herbal tea made by infusing cinnamon bark in water.{{Cite book|editor-last=The Korea Foundation|editor-link=The Korea Foundation|title=Korean Food Guide in English|date=2004|publisher=Cookand/Best Home Inc.|location=Seoul|isbn=89-89782-10-4|url=https://books.google.com/books?id=sfJFBAAAQBAJ&pg=PT51|accessdate=20 September 2017}}

Regional variations

= Chile =

In Chile, {{lang|es|té con canela}} ("tea with cinnamon") is made by placing a cinnamon stick into the teapot when steeping black tea.{{Cite book|last1=Campbell|first1=Dawn L.|title=The tea book|date=1995|publisher=Pelican Pub. Co.|location=Gretna, LA|isbn=1-56554-074-3|page=107|url=https://books.google.com/books?id=IS8XrKTH1BcC&pg=PA107|accessdate=20 September 2017}}

= Korea =

File:Cassia bark.jpg barks used to make gyepi-cha]]

Gyepi-cha ({{Korean|hangul=계피차|hanja=桂皮茶|labels=no}}; "cinnamon tea") is a traditional Korean tea made from cassia cinnamon barks.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000826781|title=Gyepi-cha|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:계피차|access-date=20 September 2017}} 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.{{cite news|last=Iyengar|first=Krishnaraj|title=The world in a teacup: brews that hit the spot|url=http://www.indulgexpress.com/culture/cover-story/2017/jul/21/saucers-full-of-secrets-brews-that-can-hit-the-spot-2765.html|accessdate=20 September 2017|work=The New Indian Express|date=21 July 2017}} Optionally, black tea may be added. The tea is strained and served with or without added sugar.

References

Category:Herbal teas

Category:Korean tea

Category:Traditional Korean medicine