|Quick description||Tea made from cinnamon bark|
Gyepi-cha (계피차; 桂皮茶; "cinnamon tea") is a traditional Korean tea made from cassia cinnamon barks. 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.
In Lebanon, shaayi bil qirfah wa’l yansoon’ ("anise and cinnamon tea") is made by boiling aniseed and cinnamon (powdered or sticks) in water. Optionally, black tea may be added. The tea is strained and served with or without added sugar.
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- The Korea Foundation, ed. (2004). Korean Food Guide in English. Seoul: Cookand/Best Home Inc. ISBN 89-89782-10-4. Retrieved 20 September 2017.
- Campbell, Dawn L. (1995). The tea book. Gretna, LA: Pelican Pub. Co. p. 107. ISBN 1-56554-074-3. Retrieved 20 September 2017.
- "Gyepi-cha" 계피차. Doopedia (in Korean). Doosan Corporation. Retrieved 20 September 2017.
- Iyengar, Krishnaraj (21 July 2017). "The world in a teacup: brews that hit the spot". The New Indian Express. Retrieved 20 September 2017.