Welcome to YQtravelling’s FoodFriday. The day of the week when I show off some of the lovely eats I had while travelling.
Today we’re having a cuppa in Peru.
While in Arequipa, Peru, I studied Spanish at a language school for two weeks. I stumbled upon EDEAQ through Google. It’s a great place to learn Spanish since they have 1-on-1 lessons that are much cheaper than the group lessons I had in Buenos Aires.
At EDEAQ, there is one tea break between the morning classes. After the tea break, you switch to another teacher.
During the tea break, I discovered that Peruvians drink a lot more types of tea than other places I’ve been to. (Even in China, I don’t think they bring out such choices of tea.)
These tea taste weird for my palate. I feel that anise should only belong in cooking but they drink it in Peru (and probably other places around the world!) Hierba luisa reminds me of lemongrass while manzanilla tastes like regular chamomile.
There was another very exciting tea that I had in Peru. That is coca tea (mate de coca). This tea is very useful for altitude sickness and motion sickness (not that it helped when I was on the bus to Nasca since I threw up as soon as the liquid hit my stomach.)
What makes this tea exciting is that it is made from coca leaves which is the same ingredient used in making cocaine. But this does not mean that every traveller sipping from coca tea bags are on drugs.
A cup of coca tea prepared from one gram of coca leaves (the typical contents of a tea bag) contains approximately 4.2 mg of organic coca alkaloid. (In comparison, a line of cocaine contains between 20 and 30 milligrams.)