https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKorean_cuisine%2F68%2Fen 2026-08-24T03:55:45Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Korean_cuisine/68/en&diff=155584&oldid=prev 2025-06-18T03:54:13Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>In Korean cuisine, [[Korean tea|tea]], or &#039;&#039;cha&#039;&#039;, refers to various types of [[herbal tea]] that can be served hot or cold. Not necessarily related to the leaves, leaf buds, and [[internode (botany)|internode]]s of the &#039;&#039;[[Camellia sinensis]]&#039;&#039; plant, they are made from diverse substances, including fruits (e.g. &#039;&#039;[[yuja-cha]]&#039;&#039;), flowers (e.g. &#039;&#039;[[gukhwa-cha]]&#039;&#039;), leaves, roots, and grains (e.g. &#039;&#039;[[bori-cha]]&#039;&#039;, &#039;&#039;[[hyeonmi-cha]]&#039;&#039;) or herbs and substances used in [[traditional Korean medicine]], such as [[ginseng]] (e.g. &#039;&#039;[[insam-cha]]&#039;&#039;) and ginger (e.g. &#039;&#039;[[saenggang-cha]]&#039;&#039;).</div>

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