Cinnamon Tea Korea Recipe For Hand

KUWAITI CINNAMON-ORANGE ICED TEA

Steps:

• Make the tea: Combine 8 cups water, the orange peel and cinnamon stick in a saucepan over low heat and bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for about 5 minutes (no more or else it will be bitter), then remove the tea bags and chill the tea; don't remove the cinnamon stick or the orange peel yet.
• Meanwhile, make the syrup: Combine 1 cup water, the sugar and ginger in a small saucepan over low heat and bring to a boil without stirring. Once boiling, turn off the heat. Rip the mint leaves and stalks into pieces and drop into the syrup. Let cool to room temperature, about 20 minutes. Strain the syrup, discarding the mint and ginger.
• Strain the tea into a pitcher. Add the mint syrup according to your taste buds and stir. Serve in tall glasses over ice and garnish with orange slices and cinnamon sticks, if you like. Sip languorously.

CHAI TEA

Steps:

• In a saucepan, bring water to a boil. Add the tea bags, cardamom seeds, cinnamon, and black pepper, then return to a boil. Immediately stir in sugar.
• Remove pot from heat and let stand for 5 minutes.

CINNAMON TEA (KOREA)

Steps:

• In a saucepan, combine cinnamon, water & sugar. Bring to a boil, then turn heat to low & simmer for 20 minutes, before setting aside to cool.
• After tea has cooled, chill it in the refrigerator.
• To serve, remove cinnamon sticks & pour the cold tea into cups or glasses, then garnish with pine nuts.

CHILLED CINNAMON-GINGER TEA (SOOJONG GWA)

Steps:

• Pour the water into a large pot. Add the cinnamon and ginger and bring to a boil. Reduce the heat and simmer for about 30 minutes.
• Remove from the heat and carefully remove the cinnamon and ginger. Add the brown sugar and stir until completely dissolved. Let cool, then refrigerate for several hours (preferably overnight) until chilled.
• If you wish, sprinkle a few pine nuts in each cup before serving.

KUWAITI TRADITIONAL TEA

Steps:

• Combine the water, saffron, and cardamom in a saucepan over medium heat. Cover, and bring to a boil. Add tea bags, and let the tea steep for a minute, or longer if you like stronger tea. Strain into a cup, and sweeten with sugar if desired.