Translations:Korean cuisine/68/en: Difference between revisions

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Message definition (Korean cuisine)
In Korean cuisine, [[Korean tea|tea]], or ''cha'', 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 ''[[Camellia sinensis]]'' plant, they are made from diverse substances, including fruits (e.g. ''[[yuja-cha]]''), flowers (e.g. ''[[gukhwa-cha]]''), leaves, roots, and grains (e.g. ''[[bori-cha]]'', ''[[hyeonmi-cha]]'') or herbs and substances used in [[traditional Korean medicine]], such as [[ginseng]] (e.g. ''[[insam-cha]]'') and ginger (e.g. ''[[saenggang-cha]]'').

In Korean cuisine, tea, or cha, refers to various types of herbal tea that can be served hot or cold. Not necessarily related to the leaves, leaf buds, and internodes of the Camellia sinensis plant, they are made from diverse substances, including fruits (e.g. yuja-cha), flowers (e.g. gukhwa-cha), leaves, roots, and grains (e.g. bori-cha, hyeonmi-cha) or herbs and substances used in traditional Korean medicine, such as ginseng (e.g. insam-cha) and ginger (e.g. saenggang-cha).

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