Sunday, November 25, 2007

Danggwi cha

Danggwi cha is a tea made from boiling a dried root Korean angelica or an angelica gigas nakai (look at the photo). The dried root of Korean angelica is gently boiled in water for a few hours. Sometimes, ginger root can be added for preference when boiled.
Korean angelica is often called ginseng for woman. Thus, it is good for (white) leucorrhoea and postpartum care. If consumed for a long time, it can remedy cold fingers or toes. But, it should not be used for someone who has diarrhea


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