I think the reason why the Mongolian tea is still burning hot eventhough you don’t see any steam out of it, is because the layer of fat on the surface of the tea. The fats helps in retaining the heat and basically block the steam from surfacing. Same concept like the Yunnan crossing the bridge rice noodles with a layer of fat/oil over the soup to retain heat.
Oh my God Beryl. You support artists, you support musicians, you try new things and bring culture so close to us! I have no words to describe how much I admire you, I really love your work.
I can’t believe Native American tea is on this list! I’m part Navajo and grew up having this tea. It’s so cool you got to try it, Beryl! Also, since it’s hard to come across, if anyone is curious what it tastes like, I’ve found it is somewhat reminiscent of chrysanthemum tea, which I usually get from my local asian grocery store.
I grew up on the Navajo Reservation! I sure do miss that tea! I may have to go back and visit and have some tea and frybread! Thanks for this great memory!
@@tannermadi I have a feeling that if Beryl made frybread she might get some flak because of its controversial roots (First Nations people were starved of nutritious food and made do with poor and unnutritional rations which led to really bad health issues on reservations, or so I've read)
That lovely Mongolian woman had the most EXQUISITE earrings! I hope she sees this (and I apologize for not using your name, I am watching the video now, and I just woke up. Please, forgive my rudeness.🤗), as I mean the compliment to be warm and supportive. I am hoping she will share many more recipes! I am fascinated with Nomadic cultures, especially those from places so far away, and different from my experience.🤗🤗🤗💐💋
Awww your comment is lovely and the fact that it has so many likes it's really cute 🌺 Yessss her earrings Really caught my eyes on first sight too 😍 and are absolutely beautiful, so is she. 💖
Beryl! Maybe evaporated milk/sweetened condensed milk warrants an episode since watching you I’ve seen it in so many things in various cultures! Great video once again! Love your channel😊
Hey Beryl, I know you probably won't read this but I just wanted to let you know your videos saved my life. I had reached a very low point and I found your videos in my feed when you had just started this channel. I spent an entire day just watching your videos. I'll never forget that day and how you helped me. Please keeping doing the amazing work!!
Hey Beryl! Cinnamon tea (minus the walnuts) is pretty popular throughout the middle east, women specifically make it to ease the symptoms/cramps of the menstrual cycle or just abdominal cramps and stomach pain in general..it is a part of the traditional medicine system
I'm so happy you included Native American tea! I used to live and work on the Navajo reservation and first tried it there. I found it so mild and comforting.
I don't even know how to express everything I'm feeling right now. You were so freaking happy in this episode, so full of joie de vivre, that I found myself grinning like a goofball through the whole episode. Secondly, way to go, Beryl; you've come a long way, and I can see the evolution through your videos and this video today was just excellent in so many ways. Further, I love that you are so so open to trying pretty much anything, and when you mentioned you tried to find the lamb's tail fat, I believed you, and was proud of you. See, most Americans turn away in contempt at unfamiliar ingredients, and _completely miss out on the richness of the world._ It's fantastic that not only do you not hold that attitude, but, frankly, you're indirectly teaching others to not hold that attitude - so freaking cool. I cannot wait to see the Mongolian episode that you mentioned. Go, Beryl, go!
This is an interesting take. I tend to find American culture to be way more interested in trying new cuisines than not. There's probably a difference in rural towns vs the city, but that wouldn't account for "most" American's "turning away in contempt" (lmao).
So interesting! When I traveled to Bhutan they had a butter tea made with yak butter that was similar to the Mongolian tea, just without rice. The yak butter has a very unique taste, but it's filling and warming. It's given to all guests and seen as a great insult if you decline when it's offered to you.
I have watched videos of people hiking in the Himaylas that get served this in the "tea houses" (along with other sorts of teas). Yes, it is served without rice.
Oh my gosh Ashley so lovely and important to not only be sharing a food from your community to support indigenous representation but to have also sent something you harvested, wow. What a precious gift
Yessss Beryl there are absolutely another version of palm sugar. Yours is lighter because it is made with coconut sap, or maybe they mixed the sap with white sugar so it's harder. The darker palm sugar made with sugar palm/aren palm sap, hence it's called "gula aren" or aren sugar. Also, pure gula aren is way more soft than that one made with coconut sap. They taste absolutely different. I think the darker one is sweeter.
I come from nomadic background, too. In my place people put raw millet grains into tea, and then make regular English tea with milk - strong black tea with half and half , sugar to liking. By the time you finish your cup of tea, millet grains in the bottom get cooked. And butter to that and you have nomadic version of overnight oats 😄 by the way , thank you for showing Mongolian grain milk tea - it was so heartwarming to me
Gula Melaka is very different from ordinary palm sugar and can be difficult to find outside of Malaysia. It has a darker, more robust caramel flavour compared to palm sugar.
@@remomarkable5120 i'm thinking the same! Gula jawa has the same darker color and is made of coconut, similar with gula melaka, so if it's the same (or at least similar), I probably can make c-peng tea at home right now lol. I really want to try c-peng tea, it looks so good
I recently learned about yaupon tea, the only native caffeinated plant in North America. What little I know is that it was used by the colonists as an alternative to British tea imports. It would be wonderful if someone who knows more could present it to Beryl.
Yes this! There are a few small companies that I have seen pop up here and there selling yaopon tea. I think this would be a great addition to this series too!
I love to see similitudes in food/drinks from different cultures that Mongolian tea reminded me to the Japanese Ochazuke (green tea+ rice+ salmon) were it becomes more of a meal than a drink and in Mexico we also make a similar hot drink called Rice juice with cinnamon tea and rice (usually served when someone has a delicate stomach)
I was thinking an episode on spaghetti might be interesting. So many places in the world have their own wildly different versions of dishes that use it.
@@BerylShereshewsky peeking to see if you are using the right flags or not but since some videos you have uploaded don’t have some flags that’s ok cause you need time to edit it but for some videos with the wrong flags you seriously need to edit them as soon as possible to avoid misunderstandings
Pro tip about walnuts: to make them less bitter, boil them with a bit of baking soda. (The water will turn nearly black, which is weird, but...sort of cool?) Then drain them and toast them in the oven -- great sub for pecans if you don't have any, or you lack the offshore money they're costing these days.
When I was a kid I was taught that if you didn't want your walnuts to taste bitter you peeled the thin skin off the kernels. We mostly ate walnuts out of hand, not in food containing them. I tried walnuts in baklava and just ground up the walnut meats. It was horrible. Next time I'm going to try making baklava with pecans. I love pecans.
@@susanfarley1332 I'm confused, cause here in the Balkans baklava is pretty much always made with walnuts and it tastes great. Also, our walnuts are not bitter at all (maybe only slightly, and it depends on the tree). I'm guessing you are referring to the American black walnut here, right?
I always forget how expensive pecans are. My mom's family is from Arkansas and a lot of her family members have trees. We got sent so many pecans and now that I live by myself I get sent my own box
@@lemmypop1300 they were just the only available pre-shelled walnuts in the store. Most of the walnuts in the shell that I have seen have the smooth light colored shell. We call those kind of walnuts Persian walnuts. I have seen a different walnut growing in north Carolina that had a black covering to the shell but I have never tried them. The walnuts I was told to peel the skin off the meats were in Mexico. I have no idea if they grow any kind of walnut there. But the ones I saw in shell there were the smooth pale shells. I even had a Christmas ornament made out of one of those walnuts where the shell was cut carefully so that it opened like a flower. One made from one with the black covering would have been nasty looking. Personally I prefer pecans. They are tastier. The ones that are smaller and have thicker shells are the best. They have a bit more oil in them and makes them almost buttery tasting.
@@susanfarley1332 Huh, so you just don't like walnuts then. Which is totally fine, we can't all like the same things. Yes, I was speaking of Persian walnuts, which is the default walnut species here in Europe; in fact, I think there are no other walnut species here save for arboretums and such. I read somewhere that the black walnut which is native to the North America has stronger taste so that's probably where skin removal comes from. I think it's totally unnecessary for Persian walnuts though. I never had pecans; they are not common in my part of the world. If you don't mind me asking, what are they closest to in taste? Almonds, hazelnuts, walnuts, pistachios... or are they something completely different altogether?
What a GREAT video! They all sounded delicious 😋. One of my favorite teas is from Japan… genmaicha, a green Sencha tea with roasted rice. It tastes deliciously nutty and I add rice milk to enhance the flavor. It’s sometimes called popcorn tea because the rice pops during roasting and it sounds like popcorn. I’ve also seen the loose tea sold with popcorn in it!
Thank you for sharing Native American/ First Nations tea in this series and Mongolian too. Both of these groups are beautiful cultures that don’t get as much representation as they are deserving of. Much respect to both the people representing their cultures and nations.
Ok so you have to try instant yerba mate sweetened and iced with lime juice. It's the most popular way to drink yerba mate tea in Brazil, people drink it everywhere, especially in the summer and you can even buy it from beach vendors. It is really refreshing and delicious.
Hey Beryl, I cannot tell you how much this channel means to me. I am living alone for the first time in my life. But I always watch your videos while I eat and even tho we are eating different foods, it feels like I am sharing my meal time with every part of the world. Also, I love your brightness and openness to different cultures! Much love to this diversity in food-loving community!
I absolutely loved this episode! I think infusions in general speak TONS about different cultures. I've learned a lot from this. I know you already tried Argentinian Mate (that was very lovely and very culturally appropiate and respectful, thank you so so much), but we also have an infusión called "Mate cocido" which comes in tea bag form and we just add boiling water, milk to taste (some even do "mate de leche" which is adding the mate cocido bag directly in hot milk!) and sugar or honey. I really hope you can try it, it's really nice! Lots of love from Buenos Aires
You have the best subtitles/closed captions I've ever read! I turned them to see the spelling of people's names, etc & really appreciate how well done they are.
Thank you!!! I spend time trying to make sure they are all accurate esp for peoples names and cultures! And when I have a mistake that is pointed out I really appreciate it so I can fix it!
Im studying herbalism and my desire is to learn about and help do my part to increase and protect native plants in america, medicinal or otherwise, and it was so lovely to learn about an indigenous tea. Thank you Ashley for submitting this and to beryl for choosing it. I may not get a chance to try this lovely tea but im excited to know more about it and hopefully help preserve it so that future indigenous folks can continue to maintain their relationship with it.
This is amazing - my mom is Lebanese and growing up we would always drink the cinnamon and walnut tea after women gave birth too! Thank you so much for showcasing this, Ayah, and for this episode, Beryl! 💕💕💕
The Karak Tea is very similar to the tea my parents taught me to make. I think the tea I make is still masala chai, but the way we make it is the same way you made the Karak tea. The only difference is we use normal milk instead of evaporated milk. Our family is from Andhra Pradesh so that may be a reason why it is a bit different than the way chai is made up north. However, it is so cool to see how similar it is!
I loved learning about these different kinds of tea. I used to drink a lot of tea, but now I can't have the caffeine. So, I've switched rooibos, also called red tea, from South Africa. I've tried a few different varieties including honey bush and green rooibos. I would love to see you do an episode that too.
I love roobios so much! Too much black tea can give me heart palpitations (although coffee is fine...????) so I swapped years ago and its my favourite type of tea now.
I loved that you included the Indian Tea. I’m hoping you get more opportunities to show us some of their food as well. The cinnamon walnut tea sounds interesting. In Mexico, people boil the cinnamon and add pilloncillo. That’s one of my favorites.
Emily: "I don't make this often because it's very sweet" Beryl: "Ooh! That's not as sweet as I thought it was going to be." 🤣 Truly the reaction of someone who is from the US (I'm also from the US).
Beryl, stick your tongue under cool water immediately after burning your tongue. I discovered this recently and it worked. Think burn first aid 101. Good luck. And as always love the video. Tea drinker here.
That sounds good because I already like putting cinnamon powder or else fresh cinnamon stick into my coffee mixed with sugar & oat milk. I am lactose intolerant so gotta avoid whole milk ekkk lol🚫🥛🙈 🤣😆😂
Hi Beryl, I truly love watching your videos. If you ever make a second part to this video, I'd love you to try Himalayan / Tibetan butter tea or Kashmiri Qawah. I'm sure you'll love them both. 😇
The Mongolian tea is very interesting. It is a look into the use of what people have and the incredible human spirit. The Tlo Deeh also reminds me when we would go forage for dandelions in the spring, or rose hips and pine needles in the winter for tea. I still look for wild rose hips and pine needles in the winter because of the nostalgia
I just tried the karak tea and it's delicious!!! I love tea so much but coming from a place where coffee is THE drink, I rarely see new tea recipes. So thank you Beryl for this video!
I love how your videos are so culturally diverse and informative. You make people feel seen and embraced and that's so important for multiple reasons. I've learned so much from you
Beryl, have you tried yaupon? It's a plant similar to the tea plant but it's native to Texas and the surrounding area. It's a bit tangy but it can be served as a green tea, a black tea, a white tea, or similar to oolong I believe and it's caffeinated!
„I love learning things about the world that make you realize you aren‘t at the center of it.“ Wow, that really touched me and is such a beautiful statement. Thank you, Beryl, for being such a sincere person, you help me in more ways than you can imagine!
This was so fun! I hope you make more tea episodes! My daughter and I are Jamaican, and due to Indian and English influences in our culture, we love our tea over here! It's awesome to have new recipes to try 😊
The Mongolian tea was informative and eye opening one as how different cultures make tea also being intriguing alongside with the native American tea which I hope I get to try when I go to USA I'll definitely try to find it. Thanks 😊 I learned something new again.
This was by far my favorite episode! From the awe in your eyes when the mongolian tea changed your perspective to the love in your voice for your time in Jordan, every bit of the video was delightful! I just love seeing the world through food!
hi beryl!! i was absolutely elated that karak was in this video because it's extremely popular in qatar where i live. as cardamom is the main flavor in karak, i really do recommend cardamom pods instead of powder, and even cardamom flavored evaporated milk if you can get your hands on it. glad you enjoyed your first taste at karak & hope you make it again soon
I can't wait to try the cinnamon tea! I do a similar thing with ginger root--that tea is quite spicy 😋 And I'm going to utilize the resources you left about the Native American tea. Hopefully I can forage something similar in my area 🥰
Do Tsai tou vounou, tea of the mountains from Greece. It’s great. I would think it’s similar to the indigenous tea(in that it pretty much is a wild plant, not cultivated tea), but it can be found in Greek stores( titans in queens will have it)
Thanks for featuring Teh C Peng. Always a guilty pleasure drinking this in the kopitiams, cause it's just so sweet. The palm sugar you used is too light, as they usually use Gula Melaka, which is just as dense a palm sugar as you can possibly get, and the contrast between the Gula Melaka and the evaporated milk in terms of colour is what makes the 3 layer. There's actually a variant here with 5 layers, with Pandan Syrup (green) and grass jelly (Black) contrasting the tea (light brown), evaporated milk (white) and gula melaka (dark brown)
ugh so wholesome!! my favourite dinner time content-it’s so nice to learn a little about what’s close to everyone’s hearts and about their traditions both country and family specific, as well as seeing the little similarities that connect us all at the same time. ☺️
I was surprised when I came to Germany from Scotland and people would refuse tea in the evening because it would keep them awake! Tea and toast for supper was always the signal that it is time for bed - so our parents would give us a cup of tea and a couple of slices of toast with butter and send us up to bed - like, you can give toddlers a wee cup of tea before bed. We absolutely do not have the concept of tea keeping you awake :D
I spent some time in Zacatecas Mexico and my friend’s aunt and mom made us cinnamon tea every mid-morning, served with honey. It is also just boiled cinnamon sticks. Usually we’d eat it with a pastry. So yum!
It’s not from my culture, but one of my favourite teas is lapsang souchong which is delicious. Most people seem never to have heard of it, but it is quite a different flavour from standard black tea and I definitely recommend giving it a try.
It's a component in some tea blends in the UK, but not a major one as the smokiness can easily take over. I drink it myself, but hardly ever on its own; my go-to breakfast pot is 2:2:1 assam:darjeeling:lapsang.
Watching you try that ikea cup reminded me that first teacups brought to Europe didn’t have handles so people would hold them around the lip with their thumb and either pointer or middle finger. This is the origin of the “pinky out” being fancy (though became a sign of “new money” once handles were introduced. The working class kept the pinky out idea but the uppers were like “no fold that in you barbarian”)
Ohhh that lovely cinnamon color in chai. The boiling steps are exactly how I make it as well. I rarely crave tea but when I do my go too is ginger and cinnamon along with the basic 4 ingredients. I've never used evaporated milk but since I usually boil 1c milk +1/2c water down to 1 cup of tea, i'd say i get to similar level of consistency. Would try and find some Evap milk near me.
My husband's family lives on the reservation in NM and every year in spring and summer they pick the wild tea aka Navajo tea. This tea is amazing. I never get a bitter taste from it. Instead it has a smooth floral/grassy taste. I boil it until it turns red in color. Absolutely delicious!
My palm sugar (from my Asian grocer) is also that light brown color. Adding molasses (rather than brown sugar) would definitely darken it up and make it taste like a brown sugar/palm sugar hybrid.
Hello, 👋 I'm so excited to see Karak tea on here!!! It's my daily cup of tea! 🥰 Not sure if anyone else mentioned it, but at home we preserve the freshness and intensity of cardamom pods by grinding them into a powder, and then placing the container with the powder in the fridge. That way when we make Karak tea its always just an easy pinch away. Also not sure if it makes much of a difference but I always add the cardamom right before the milk.
wow i was so surprised and overjoyed to see a jicarilla apache tea in this episode! it's one of the two native tribes my family descends from and the one i know far less about and am very disconnected from as a mixed race person. i hope i'm able to try this tea someday (even though i don't like bitter things) and connect to a part of my family's heritage.
My tea of choice is large batch fruity iced tea. 2 litres of fresh-brewed tea that can include any fruity tea one likes - I buy rosehip shells and hibiscus in bulk on Ebay, but will also buy various Asian tea ingredients including goji berries and Chinese hawthorn, as well as T2 teashop's Pumping Pomegranate tea mix, and various fruity teabags I run across - cut with several cheap black teabags. When that is brewed I pour it into my 4L jug, over two to three blocks of frozen fruit drink (my favoured flavour is orange and passionfruit drink), plain water ice, a splash of black currant syrup, Vhoost vitamin D and Iron effervescent tablets, and one whole 1.25 litre bottle of lemon soda. The end result is a total of 6 litres of drink, so this is large batch and lasts for a while. Meanwhile, only a couple of days ago I had, for the first time in years, a cup of cream tea. It's classic English-style milk tea, but I put in a splash of cream as well. I had it alongside some chocolate ice-cream, and didn't finish the cup of tea (it was a 1 litre cup) so there is a puck of it sitting frozen in the freezer right now.
My Puerto Rican Abuela brewed black tea and made it VERY strong. She added milk or cream and freshly picked mint from the garden. I would always wonder why she liked to drink it, and a few months ago my neighbor gave me a handful of fresh mint that he planted and grew. I thought.. maybe I should make black tea like grandma used to.. and I was instantly hooked. I added some Sugar and it was so comforting and made me feel cozy. Now it’s my favorite and I prefer it over coffee.
I wonder if they caramelised the palm sugar more to make it darker before turning it into a syrup. I can totally see how the Jordanian tea helps with post partum. The warmth of the cinnamon alone. ♥️
These were so great. I was wondering how you could possibly find different ways to make tea, so I loved that. I'D LOVE to see some episodes where you find recipes to use up some of the more obscure ingredients you have accumulated by doing this show! I can only imagine how packed your pantry must be. I'd also love to see how you keep it all organized. As someone who loves to try new things, I end up with so many ingredients I only know one recipe for, and as a result my pantry's pretty cluttered...
Dude, what's with the retro gamer display??? I LOVE it! There's something really cool to me about juxtaposing something totally new and different with something super nostalgic. It makes me want to go and make myself a Suutei Tsai while I finish watching.
Love your enthusiasm. Incredible, informative and just ful of joy. You are to RU-vid as Bob Ross is to painting - you bring joy and pure happiness to the whole process of cooking and learning about different cultures. Thank you 💕
The Mongolian tea really reminds me a lot of the yak butter tea I had in Leh! Very salty, very fatty, very savory. It didn't have grains in it, but it was made with black tea and millet (which all got strained out) along with the salty (sometimes fermented) yak butter. I... didn't love yak butter tea, but I can totally see why it would develop in places like Mongolia or the Tibetan plateau.
Omg I LOVE karak tea! My mom taught in the UAE for many years and when I would go to visit one thing that was a MUST was stopping and getting karak tea from vendors on the side for major and back roads. It was everywhere and always delicious!!! So happy to see this and reminds my of my amazing experience and friends I made there 😊😊😊
Love this episode! I also love canned "cream"! Growing up my mother would make me cup of "tea kettle tea" when I was cold or not feeling well. I don't know where she got this recipe or if she created it. I'm the last of eight children and at least five of my siblings grew up during the Great Depression and WWII, when money and food was scares. I'm sure it made little tummies feel full. Heat water (obviously in a kettle). Add a teaspoon of sugar, a quarter teaspoon of vanilla and about three tablespoons of evaporated milk. Add hot water to your cup and that's it! I still like it today. Try e.m. in your coffee too.
Definitely need more tea recipes. I'm also thinking about an evaporated tea episode. My mom uses it in fudge and we use it in chowders instead of cream.
I grew up drinking cinnamon tea when I lived in Mexico. We make it the same way you showed except without the walnuts. I also like to add a teaspoon of instant coffee to it sometimes and it tastes really good too. That was my Grandpa's favorite way of drinking cinnamon tea with coffee. You should try it.
Interestingly enough, before hopping on my computer today and watching this, I had just made a peach cardamom tea with a roasted dandelion root as a base!
I grew up living in Jordan and tea will always now be my preferred drink (my favorite Jordanian tea is the black tea made with the sugar boiled in and also with sage added, I have been drinking it a lot this week since I had a cold and it helps with that). The cinnamon tea is something I always looked forward to when going to visit someone who had just had a baby. Some families also add coconut to the walnuts when they add it...it makes an interesting change to have coconut in it too. Cinnamon tea is also great during menstruation to help with symptoms etc. If you do another tea episode you should try Caj Mali (mountain tea) from Albania (and other countries in the Balkans). I lived in Albania for 10 years and it is recommended anytime you are feeling sick as it has a lot of health benefits but is also just delicious. You can sometimes find it in Greek stores...although I have not yet run out of the rather large supply I brought back to Canada with me :)
That sweater you wear in the first couple of episodes is beautiful! I do drink a lot of tea, very rarely coffee. One shelf of the cupboard over the electric kettle is given over to all sorts of teas, black, green and herbal, loose and bagged. My favorite is Irish Breakfast, and sometimes smokey Lapsang Souchong. There's a Japanese tea Genmai Cha, that contains toasted rice, so it tastes like popcorn. Then there's Licorice, Moroccan Mint, Hibiscus, and Lemon Ginger. Probably some others that I've forgotten. Oh, I found some quality Matcha this week. Not a big fan of Earl Grey, but it's there too. The Moroccan Mint is great for bedtime -- it would be even better if I could find some cannabis-infused honey. 🍵Now that it's summer, most of my tea is iced sweet lemon tea.
to my knowledge, mongolian tea is supposed to be salty, Uyanga also mentioned it. its a very interesting different taste to what we're used to in the west.
Nice one, Beryl, as usual. Tibetan tea is brewed similarly to the Mongolian recipe here; it uses yak butter & barley instead of lamb-tail fat & rice, with a generous pinch of salt, and exfoliates the tongue just as effectively. 👍🏾👍🏾👋🏽🍀
I like to order the Tibetan tea right at the beginning of a meal so that it might be cool enough not to hurt by the time I drink it after finishing all the food.
I just returned from a deployment to the middle east and I'm having conflicted feelings. I miss drinking Karak Tea and now I'm craving it. It's so good. But also, yes to drinking it too late and staying up until 2am and having to be to work in the morning
I tip I’ve learned for brewing tea is letting your tea “bloom” before brewing it. Before you actively brew your tea, let the leaves sit in hot water for a minute or two before draining it and then brewing it for 3-5 minutes. It makes the tea so much better. It keeps it from getting that grainy texture and let’s the flavour shine. Before doing this I would add milk and sugar to my tea but now I drink it black because it’s not so bitter.
Black walnuts are bitter 💁♀️ but Golden walnuts are lovely, also you must keep fatty nuts in the fridge or freezer depending on your climate and usage of them to keep the fat from getting rancid
Hi Beryl! If ever you want to use your IKEA cups again, the way to hold them is by putting your thumb on top of the "handle" and your index will fit perfectly in the little curve under the "handle" kind of as if you're holding a real handle but it's your thumb and index that support the cup instead of all your fingers 😊
When I started this video, I really hoped that someone would recommend karak tea. My Yemeni friend used to make a lot of karak tea for me and I loved loved loved the flavor so much. One of the most comforting and tastiest tea ever.
Hey! Canadian here! Thanks for supporting a Canadian Artist! One small correction, however, it is likely that Alana Cartier's last name is pronounced the French way; "Car-Ti-Ay" not "Car-tear" as that is far more common even among English speakers.
Sujeonggwa (Korean cinnamon tea/punch) with dried persimmons is a great one. One summer, I was drinking it cold almost every day. I think it would be best if a Korean person could present and do it authentically. I learned the recipe from Maangchi's video.
About South East Asain sugar : There is actually 2 different type of South East Asian Palm Sugar. The one you've used are the ones that are commonly found throughout in South East Asia. But, with Teh C being a unqiue beverage to the Malaya Penisula (mainly Singapore, Malaysia and Indonesia), the type of palm sugar we use are better known as Gula Melaka. Gula Melaka are darker, much more caramalised and has stronger hints of coconut and honey (in my opinion).
