Gentle Tea Charm

Author: Qian Huayan (Compiler)
Publisher:
Publish Date: 2004-01-01
Features: Cinnamon Tea: A Spice for Expressing Affection
Cinnamon is a spice with a sweet aroma. Since ancient times, people have discovered that its fragrance can stimulate the senses. In the West, it is often given as a gift to lovers. Legend has it that when the Queen of Sheba of ancient Ethiopia married King Solomon, she presented fragrant cinnamon as a gift. In Roman history, the notorious tyrant Nero burned large amounts of cinnamon upon the death of his beloved wife, sending her off to the heavens with the warm, sweet scent of cinnamon. In Indian mythology, a beautiful maiden, to attract the attention of the handsome prince Krishna, wore a fragrant jasmine garland on her head, held a white lotus in her hands, and also wore a cinnamon necklace around her neck. These three ornaments emitted a sweet fragrance, all symbolizing her love. Whether in the East or the West, cinnamon is a spice used to express affection. China may be the earliest country to use cinnamon. This ancient spice was used as early as the Zhou Dynasty 400 years BC, with records of it being used as a food seasoning. The Bible in the West and surviving ancient Egyptian documents also mention the name of cinnamon. Cinnamon is found in many parts of the world, with two varieties being the most dominant and commercially valuable: Ceylon cinnamon and Chinese cinnamon. Ceylon cinnamon is native to Sri Lanka, India, and Vietnam. In 1536, the Portuguese occupied Sri Lanka, allegedly to secure a stable supply of Ceylon cinnamon. Ceylon cinnamon is light brown and relatively thin, obtained by soaking and fermenting the branches and then peeling off the outer bark. The lighter the bark color, the better the quality. It is usually cut into equal lengths and rolled into sticks, which dry to become the cinnamon sticks we commonly see. Chinese cinnamon, on the other hand, does not require fermentation and can be dried directly. Compared to Ceylon cinnamon, it has a more pungent flavor and is less refined, with thicker bark and a deeper color. In terms of quality, it is inferior to Ceylon cinnamon, but its lower price allows it to dominate the entire North American market. The Chinese use cinnamon with great artistry. The "five-spice powder" made by mixing cinnamon with other spices adds an irresistible aroma to various dishes, leaving a lingering flavor. Westerners prefer to add the taste of cinnamon directly to their food. In the United States, Mexico, and Spain, people make cinnamon-flavored versions of bread, cakes, candies, ice cream, and chewing gum. They even sprinkle cinnamon powder or use cinnamon sticks to flavor coffee, chocolate milk, and wine. They also enjoy mixing cinnamon powder with fine sugar to make cinnamon sugar or dipping it into apple pie, banana pie, and various fried foods. The flavor of cinnamon is sweet followed by a spicy kick, often mixed with other flowers and herbs for drinking. When brewed alone, it uses cinnamon bark fibers, which need to be steeped for over ten minutes, making it quite cumbersome. When using cinnamon, there are two forms: cinnamon powder and cinnamon sticks. Fresh cinnamon powder has a much stronger aroma than cinnamon sticks, so only a small amount is needed. Long cinnamon sticks can also be used as tea spoons to stir coffee, black tea, and hot chocolate, allowing the aroma to seep directly into the drink. In traditional Chinese medicine, cinnamon is used as a medicinal herb. Its pungent flavor can