Saturday, June 16, 2007

A Bug In My Tea

Dr. Rong Jun Zhao at New Nam Foo Ling recommends cicada tea to his patients with colds and laryngitis. The essential mixture is made this way: water is brought to a simmer or boil. Then the cicada shells are dropped in and cooked for, in some recipes, hours.

A cicada is an insect with big eyes wide apart on the head and usually transparent, well-veined wings. Many people around the world regularly complement their standard diet with cicadas: the female is prized for eating as it is meatier. Cicadas have been eaten (or are still eaten) in Ancient Greece, China, Malaysia, Burma, Australia, North and South America and the Congo. Cicadas are employed in the traditional medicines of China and Japan for hearing-related matters.

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