A listing of conventional Korean teas which are much less generally seen exterior of Korea. Incorporates info on how they’re grown, and made, in addition to their distinctive flavors!
In the event you ever visited a Korean restaurant or had a Korean buddy, you most likely would have had some barley tea (Boricha 보리차) and corn tea (Oksusu cha 옥수수차).. however do you know there are numerous extra particular teas that Koreans have been ingesting for hundreds of years?? Btw, if you wish to lookup the extra frequent on a regular basis checklist you’ll be able to learn the put up on 14 Korean Teas right here.
Would you prefer to be adventurous and take a look at some distinctive teas— particular teas you seldom hear of? Nicely, listed here are some unique (or I’d simply say they’re ‘particular’) Korean teas!
BEYOND EVERYDAY KOREAN TEAS
1. Gamnip-cha 감잎차 (Persimmon Leaf Tea)
Korean Persimmon Leaf Tea is MY ABSOLUTE FAVORITE!!
I’m certain you’ve gotten heard of persimmon (diospyros kaki) – the well-loved Asian fruit, recognized for its beautiful smooth and candy taste (until you eat unripe ones and also you get plenty of disagreeable tannins), and the intense orange pores and skin.
Throughout my go to to a Korean insadong cha-jip 인사동 찻집 (tea home) a number of years in the past, I acquired to style the heavenly clean, gentle and a really comforting, heat earthy taste of the gamnip-cha (감잎차; 柿葉茶).
HOW IT’S MADE – Round Might and June, younger persimmon leaves are collected, and trimmed to make sure that the vitamins inside them are preserved properly. The leaves are then washed, steamed, rubbed, dried and roasted. Cooking the leaves eliminates any bitter taste it might have and rubbing it ensures the flavour of the tea will seep out simply into the tea water.
HOW TO ENJOY – Add 2-3g of persimmon leaves to 200 ml of sizzling water, and let it sit for 2-3 minutes earlier than ingesting. Notice that you would be able to add water and steep 1-2 extra occasions with the identical leaves.
When making gamnip-cha, remember that if the water is simply too sizzling, it’ll find yourself decreasing the quantity of nutritional vitamins within the tea leaves, and make the tea style way more bitter than it ought to. Subsequently, it is strongly recommended that when the water is boiled, it needs to be left alone to chill off till it’s 70-80ºC (158-176ºF) earlier than the tea leaves are added.
CAFFEINE – None.
TASTE – The tea is light on the palate, it’s mildly earthy and has a really comforting roasted taste. I discovered that this can be a nice tea to take pleasure in with Korean treats like Dasik, Yaksik, Inejolmi or by itself.
Persimmon leaves are wealthy in vitamin C, and include calcium and tannin. It is usually used as a folks treatment for sore throats. Sources: naver1, naver2, wikipedia
5.Yeonnip-cha 연잎차 (Lotus Leaf Tea)
After I scent the Lotus Leaf Tea with my eyes closed, it virtually makes me suppose that I’m smelling the lotus flower itself. The aroma in fact is sort of faint however it’s nonetheless fairly beautiful – candy, floral and so contemporary smelling that it jogs my memory of smelling a number of the elegant French floral but contemporary smelling fragrance that has the proper stability of floral and inexperienced notes.
Yeonnip-cha (연잎차; 蓮葉茶) is constituted of the leaves of the lotus plant. These leaves are well-known for his or her ultra-hydrophobic properties, and sometimes develop into giant, spherical shapes.
HOW IT’S MADE – Gentle, younger leaves of the lotus plant are harvested, and made into yeonnip-cha. The leaves are often handled by being steamed or toasted earlier than it’s made into tea.
HOW TO ENJOY – Place lotus leaves in a teacup, pour in sizzling water, and let it steep for about 1 minute earlier than ingesting. The leaves can be utilized to make 4-5 cups of tea earlier than needing to be thrown away.
Though Yeonnip-cha could be brewed and drunk instantly after the leaves are processed and dried up, flavors of the tea leaves could be deepened by storing them in a glass jar and letting the leaves additional ripen earlier than consumption.
CAFFEINE – None.
TASTE – The tea is a lightweight shade of gold when brewed, and tastes just like inexperienced tea.
Lotus leaf tea is alleged to go properly with oily meals, because it washes away the greasiness. Sources: wikipedia, soogi
3. Solipcha 솔잎차 (Pine Needle Tea)
Korean Solipcha (솔잎차; 松针茶) is constituted of Korean purple pine (P. densiflora), or Manchurian pine (P. tabuliformis) leaves, that are pine-needles.
HOW IT’S MADE – Solipcha could be made in two methods— one with contemporary pine needles, the opposite with fermented pine needles.
The primary technique requires freshly harvested needles, with their sharp ideas lower off and lower into items. They may then be steeped into tea as is, or dried then steeped.
The second technique contains fermenting the pine needles in sugar and water for per week after which straining it to make tea with it later. That is generally additionally referred to as Solip sul because the fermented liquid will include a small quantity of alcohol just like Kombucha.
HOW TO ENJOY – Solipcha can merely be brewed in sizzling water, or if utilizing the fermented syrup, it may be blended with chilly water to make a chilly effervescent drink. It’s greatest to not add any syrup or honey so you’ll be able to benefit from the full aroma of the pine needles.
TASTE – The pine needles carry a pine-y taste, and a pure bitterness to them which pairs properly with candy snacks or cookies.
Solipcha is excessive in vitamin C. Sources: webmd, wikipedia
4. Ppongnip-cha 뽕잎차 (Mulberry Leaf Tea)
Leaves of the White Mulberry, morus alba, are used to make Ppongnip-cha (뽕잎차; 桑葚茶). Home silk moth larvae desire to feed on white mulberry, as they’re interested in the oils discovered throughout the leaves. Each the fruit and leaves are stuffed with diet and can be utilized as tea components.
HOW IT’S MADE – Mulberry leaves are harvested all through October and November. They’re lower into items, and left to dry utterly underneath direct daylight.
HOW TO ENJOY – Boil 6-12g of dried mulberry leaves in 600mL of water over low warmth. The tea could be sweetened with mulberry fruits or honey.
TASTE – The tea itself is refreshing, candy, with a barely natural tang. It’s paying homage to inexperienced tea, and resulting from its caffeine-free properties, it’s typically used to exchange the previous.
Mulberry leaves are recognized to have anti-inflammatory properties in lab animals, wealthy in antioxidants, vitamin C, and excessive in calcium and iron.
Sources: ncbi, wikipedia, naver
5.SuguK-cha 수국차 (Hydrangea Leaf Tea)
Suguk-cha (수국차; 繡球花茶) is a tea constituted of Hydrangea plant leaves. There are lots of kinds of Hydrangeas and Hydrangea serrata Seringe var. thunbergii Sugimoto is a local plant selection to Korea and Japan that’s used for tea. Hydrangea serrata has smaller leaves and include a chemical named phyllodulcin within the leaves.
Phyllodulcin is a pure sweetener that’s 400-800 occasions stronger than that of sugar. Koreans have used this as a sugar substitute for a very long time and have additionally added to Kimchi as a substitute of sugar.
HOW IT’S MADE – Throughout the months of summer time, hydrangea leaves are harvested, and boiled to rid them of chlorophyll, which provides the leaves a inexperienced coloration. After that, the leaves are dried earlier than use.
HOW TO ENJOY – Hydrangea tea leaves are brewed in sizzling water to make Suguk-cha. I personally discover the sweetness slightly an excessive amount of if I add too many leaves so be sure you not add an excessive amount of.
CAFFEINE – None.
TASTE – As talked about above, this tea is filled with pure sweeteners, which is made obvious in its style, together with a smooth, minty taste.
Curiously, I discovered fairly a couple of analysis papers that attempted to indicate it’s anti-diabetic and even anti-aging results however it doesn’t appear completely conclusive.
6. Ssuk-cha 쑥차 (Mugwort Tea)
Mugwort is commonly discovered rising in nitrogen-rich soils, which embrace roadsides, wastelands, and overgrown areas. Subsequently, it has a weedy popularity in some locations, regardless of getting used as medicinal herbs in others. There are lots of completely different kinds of mugwort and the one which Koreans develop is Artemesia princeps.
Along with utilizing Ssuk (mugwort) in rice truffles and soups, ssuk-cha (쑥차) is tea constituted of dried mugwort leaves.
HOW IT’S MADE – Mugwort crops develop from spring to autumn, however mugwort leaves harvested round Might fifth of the lunar month (Dano 단오) when it’s recognized to include essentially the most medicinal properties. The leaves are washed, drained, lower and dried within the shade. Then the dried leaves are roasted to mellow out the flavour.
HOW TO ENJOY – Ssuk-cha is made with the ratio of 1 handful of dried mugwort leaves to 1 cup of water then it’s boiled for 5-10 minutes earlier than it’s prepared.
CAFFEINE – None.
TASTE – As mugwort was used as a bittering agent throughout ale brewing processes, the tea will style bitter. This tea is consumed extra as an natural drugs relatively than for its taste. The important oils throughout the leaves can even give off a peculiar minty scent when it’s brewed into tea. Honey and sugar could be added to alleviate the robust flavors.
Mugwort leaves include plenty of vitamin A, and function a folks treatment for belly ache, and irritated stomachs. It’s additionally used to heat up the physique and promote circulation.
Sources: wikipedia, naver1, naver2
7. Eunhaengip-cha 은행잎차 (Ginkgo Leaf Tea)
Gingko timber are one of the historic tree species on the planet. Fossils resembling the present species of ginkgo have been traced again to the center jurassic interval, and a few ginkgo timber planted in temples are believed to be 1,500 years outdated! Most merchandise constituted of ginkgo timber make use of its leaves, together with leaf extracts, and drying the leaves to make euhaengip-cha (은행잎차; 銀杏葉茶).
HOW IT’S MADE – The freshest inexperienced gingko leaves are chosen as tea leaves. After that, the leaves are saved entire and dried into sheets.
HOW TO ENJOY – Soak 5 items of dried gingko leaves in water. When the leaves are rehydrated, slice the leaves into skinny shreds, earlier than boiling it in sizzling water for half-hour. It is strongly recommended that you simply drink the tea with honey.
CAFFEINE – None.
TASTE – Eunhaengip-cha is alleged to be barely bitter, however it may be simply neutralized with sweeteners. Some folks additionally report tasting woody and nutty hints within the tea, too.
Though ginkgo extracts are mentioned to be helpful to the guts, thoughts, and intestines, scientific analysis has disproven most of those claims.
The ginkgo tree, Ginkgo biloba, naturally produces ginkgotoxin, a neurotoxin. Subsequently, ginkgo merchandise can’t be consumed in giant quantities, and shouldn’t be eaten uncooked.
Sources: naver, wikipedia1, wikipedia2
EXOTIC ROOT, SEED & FLOWER TEAS
8. Yeon-geun-cha 연근차 (Lotus Root Tea)
Roots of the lotus plant are starchy, just like potatoes. It’s a widely-used ingredient in Asian delicacies, and could be made right into a braised aspect dish – Yeon-Geun Jorim. While you make tea, it’s referred to as yeon-geun-cha (연근차; 蓮藕茶).
HOW IT’S MADE – Yeongeun-cha could be constituted of dried lotus root soaked in water, or from mixing lotus root powder into water. Tea made with lotus root-infused water could be drank chilly, and frozen into ice cubes for later use.
HOW TO ENJOY – To make Yeongeun-cha, scrub the tuber clear with water first. Then slice the roots and boil in water. Simmer for 10-15 min after which drain the liquid and drink as tea.
CAFFEINE – None.
TASTE – Yeongeun-cha tastes very gentle and candy.
Lotus root is hydrating, and nourishes dry throats.
9. Gukhwa-cha 국화차 (Chrysanthemum Tea)
Korean Gukhwa-cha (국화차; 菊花茶) is constituted of flowers of Indian chrysanthemum collected and dried earlier than they’re totally opened. Chrysanthemums and chamomile are fashionable decisions for tea within the East and West respectively. Each varieties of flowers belong within the Asteraceae plant household. It’s mentioned that the golden variant of chrysanthemums (ganju), are the most effective for substituting chamomile.
HOW IT’S MADE – The flowers are blanched in water, washed in chilly water, then drained and dried. Typically completely different herbs could also be infused within the water.
HOW TO ENJOY – This tea steeps into a shocking golden hue identical to its petals, and has an exquisite flowery aroma, just like that of chamomile however it’s much less floral. It’s a nice tea to take pleasure in with Korean sweets like Dasik and Yakwa. Or after a meal, or earlier than bedtime.
CAFFEINE – None.
TASTE – Gentle and barely floral.
Chrysanthemums are recognized to have cooling and anti-inflammation results.
Sources: healthline, webmd, itmonline
10. Sansuyu-cha 산수유차 (Cornelian Cherry Tea)
Korean Sansuyu-cha (산수유차; 山茱萸茶) is constituted of the fruits of the cornelian cherry tree C. mas, or C. officialis. Cornelian cherries are formed in another way than the cherries present in supermarkets— it has an ovally-shaped physique, just like that of cherry tomatoes. It is usually not associated to true cherries which belong to the household Prunus.
HOW IT’S MADE – Cornelian cherries are harvested throughout fall. By then, all of the leaves on the timber would have fallen off, and the pristine purple fruits stay on the branches, prepared for assortment. The fruits are then dried up to be used.
HOW TO ENJOY – Cornelian cherry tea is made by soaking dried cornelian cherries in sizzling water, and ingesting the infused water. In East Asian drugs, the flesh of cornelian cherries could be boiled with different medicinal herbs to make enriching drinks believed to complement the physique.
CAFFEINE – None.
TASTE – Cornelian cherry tea is reminiscent to that of cranberry tea.
Cornelian cherries are wealthy in potassium, calcium, sodium, iron, zinc, manganese, and copper.
Sources: wikipedia1, wikipedia2
11. Danggui-cha 당귀차 (Angelica Root Tea)
Danggui-cha (당귀차; 當歸茶) is constituted of the roots of the Korean Angelica (Angelica gigas). It’s acknowledged as a medicinal herb in East Asian drugs that grows in grasslands and riverbanks; the tea it brews into is alleged to complement the physique and soul.
HOW IT’S MADE – Korean angelica roots are harvested when they’re roughly two years outdated, in November to December. The tubers are put underneath shade and left to dry till March, when it’s soaked in sizzling water to correctly rid its floor of soil. After leaving it out to dry utterly as soon as extra, it may be saved and made into tea.
HOW TO ENJOY – The tea is made at a ratio of 10g Korean angelica to 300-500mL of water. Wash the Korean Angelica, then boil it in a pot till the water reaches a rolling boil. Decrease the warmth and let the roots simmer for a protracted whereas.
Whereas the brew bubbles, you’ll be able to add ginger into the pot for those who desire slightly spice to your tea. Filter all the things out with a sieve in order that the liquid tea stays, and it will likely be able to drink. Sugar and honey could be added to the tea if the flavour is simply too intense to your liking.
CAFFEINE – None.
TASTE – Danggui-cha tastes bitter at first, however as soon as it passes, sweetness stays on the again of your tongue. It’s a novel taste, and positively tough to place into phrases. Since it’s a root, you’ll additionally discover some earthiness within the tea.
Ladies prior to now have used Korean angelica to keep up their pale complexions, and to clear their pores and skin.
12. Heot-gae-cha 헛개차 (Oriental Raisin Tree Tea)
Oriental Raisin Tree Tea, or Heotgae-cha (헛개차; 枳椇子茶) has lengthy been utilized in natural medicines in Korea, China and Japan.
The bark, roots, leaves and berries every carry their very own medicinal qualities, however they’re principally used for his or her effectiveness in curing hangovers, with their potential to quench thirst. The fruits of the oriental raisin tree are candy, and when dried, style precisely like raisins.
I do really feel that each time I really feel like I’ve an unquenchable thirst, in some way ingesting Heot-Gae-Cha actually helps to make it go away.
HOW IT’S MADE – Oriental raisin fruits ripen in October, the place they’re harvested and dried, earlier than being packaged and distributed available on the market as tea.
HOW TO ENJOY – Because the tea is sort of gentle in taste, as soon as the water is boiled, those that search a stronger style can add in a couple of tea bag, or round 20g of dried fruits. The longer you let it steep, the extra vibrant the flavors might be. A spoonful of honey goes properly with the tea however I really like the clear style of this tea so I like to recommend making an attempt it with out honey first.
CAFFEINE – None.
TASTE – Light and gentle. It additionally has a slight trace of bitterness, which works wonders in quenching one’s thirst. The nice smoothness of this tea is appropriate for the palates of everybody!
Drinks made with oriental raisin tree extract are hydrating, and are valued on the planet of East Asian drugs for his or her potential to alleviate hangovers. In my private expertise, I discover it additionally helps each time I eat meals which have plenty of MSG and I find yourself feeling thirsty afterward – which received’t go away with simply ingesting common water.
Sources: wikipedia, healthbenefitstimes, naver1
13. Doraji-cha 도라지차 (Balloon Flower / Bellflower Tea)
Roots of the Doraji (도라지; 桔梗), is one thing Koreans like to eat as Doraji namul, and is a should on Bibimbap. Balloon flower or bellflower roots are well-known for his or her position as each a kind of Korean tea, and a medicinal herb, with anti-inflammatory, analgesic, sedative properties.
HOW IT’S MADE – Doraji roots that include plenty of ‘splits’ from the principle root are thought-about higher. The roots are first washed to rid them of grime, after that, the roots can be peeled and left to dry, earlier than being offered as medicinal herbs available on the market.
HOW TO ENJOY – Place 6-12g of doraji roots in 600mL of water, and it may well make round 2-3 cups. One other means of creating doraji tea is to make use of powdered roots. 2g of powdered doraji roots is sufficient to make rather less than 3 cups of tea.
CAFFEINE – None.
TASTE – Contemporary doraji roots scent herbaceous, and medicinal. When brewed right into a tea, it may well style barely bitter, resembling ginseng. Soaking the roots might allegedly take away a number of the bitterness, sugar and honey will also be added to raised fit your tastes.
Balloon flower roots is understood in Korean folks drugs to to alleviate coughs after a chilly.
14.Beot kkot-cha 벚꽃차 (Cherry blossom Tea)
Gentle pink petals aren’t the one factor cherry blossom is legendary for! With Beotkkot-cha (벚꽃차; 櫻花茶), you’ll be able to admire the gorgeous sights. Right here’s an image I took at a tea store in Seoul. The flowers had been contemporary on a small plate
HOW IT’S MADE – The image above reveals contemporary cherry blossoms however they often are available dried kind or dried flowers preserved in honey. When cherry blossoms bloom, the budding flowers are collected, dried and saved for tea. The dried flowers will also be saved in honey and made right into a candy cherry blossom tea.
HOW TO ENJOY – Brew the cherry blossoms in sizzling water for 2-3 minutes. When the dried cherry blossom petals make contact with sizzling water, it blooms as soon as extra throughout the teacup, and floats to the floor. From the cherry blossom tea you’ll be able to really feel spring once more – a candy, floral cherry blossom perfume. Ingesting this tea feels as if you might be standing within the presence of a blossoming Sakura tree.
CAFFEINE – None.
TASTE – It’s a very gentle flowery tea with a beautiful cherry blossom perfume, good for celebratory occasions and essentially the most fantastic in winter time if you end up eager for spring.
15. Ueong-cha 우엉차 (Burdock Root Tea)
The burdock plant really belongs to the Asteracae household, which suggests they’re associated to the previously-mentioned dandelions and chrysanthemums! The basis of burdock crops is utilized in many East Asian cuisines, and could be boiled into soup, lower into slices and braised like my Ueong Jorim, and naturally, brewed into Ueong-cha (우엉차; 牛蒡茶).
HOW IT’S MADE – Burdock roots can solely be harvested yearly. Tubers which are agency, damp, and look saturated in coloration are thought-about the most effective for tea. It’s mentioned that older roots are crumbly resulting from being dried out. The roots are often left unpeeled, washed, sliced then dried underneath the solar.
When it’s utterly rid of moisture, the roots are roasted earlier than being prepared for use as a tea ingredient.
HOW TO ENJOY – Simmer roasted burdock roots in a pot of water for 10min or so to make ueong-cha.
CAFFEINE – None.
TASTE – As burdock roots are grown deep throughout the soil, it carries a wealthy, earthy taste, together with hints of sweetness. It’s simply as nice when the roots themselves are eaten.
Burdock root is extraordinarily fibrous, and is understood to be good for GI well being when eaten – not as tea in fact. Different well being advantages from burdock root stems from its quercetin, and luteolin, which relieves irritation.
Burdock root is a COLD meals which suggests it’ll cool your physique. In the event you are likely to have diarrhea quite a bit, it’s greatest to keep away from this drink. Additionally, it’s mentioned that Burdock root can stimulate the uterus and trigger contractions so if you’re pregnant, please keep away from ingesting giant quantities of this tea.
Sources: webmd, healthline, mskcc
16. Gugi-cha 구기차 (Goji Berry Tea)
The fruit of Lycium barbarum and Lycium chinense are each thought-about Goji berries. These small, purple berries are often known as wolfberries in English, this unusual frequent title allegedly stems from Lycium being mistaken for Lycos, which suggests “wolf” in Greek.
Each the leaves and fruits of this plant could be dehydrated and used as tea components. When dried, these wrinkly purple bulbs are a preferred ingredient for gugi-cha (구기차; 枸杞茶). However, tea constituted of the leaves of the goji berry plant is called gugi-yeop-cha.
HOW IT’S MADE – Goji berries are harvested by hand in the course of the summer time, after they’re ripe and now not astringent. The berries are then dried, and packaged to be used. Younger goji berry shoots and leaves are offered as a sort of vegetable in Asia.
HOW TO ENJOY – Regardless of the fruit being the extensively used ingredient for tea, most components of the goji berry plant— the leaves, stems, and root skins will also be brewed. The tea could be drunk as is, or sweetened additional with a little bit of honey. The soaked berries could be consumed after the tea is completed.
CAFFEINE – None.
TASTE – Contemporary goji berries style sourish, just like cranberries and the aforementioned cornelian cherries. When they’re dried, the berries turn out to be extra candy and simpler on the palate. When dried berries are infused with water, it turns into a nice, fruity tea, with light hints of sweetness. Relying on the place the berries are grown, their flavors can barely differ.
Goji berries typically marketed as a “superfruit”, regardless of missing scientific claims concerning their supposed advantages.
Sources: naver1, naver2, discoveryUCL, baidu
17. Gyeolmyeongja-cha 결명자차 (CASSIA SEEDS Tea)
This fantastically purple tea is gentle sufficient to drink on daily basis and I bear in mind my mother making this tea for me in highschool so it could assist with my eyesight with all of the finding out. I’m not certain if it ever helped my eyesight however I do benefit from the very gentle roasted taste of this tea with an ever so slight bitterness on the end.
Gyeolmeongja (결명자), Cassia Tora, or Senna Tora plant produces seeds that doubles as its fruits. The seeds are mostly referred to as sicklepods resulting from their pointy form, which distantly resembles a sickle. Btw, the title Gyeolmeongja (決明子) means “seed that brightens the eyes” and is understood in Korean folks drugs to be a tea that’s good for eyes.
HOW IT’S MADE – From August to September, the ripened crops are lower, the place the flowers and seeds are collected, and left to dry in a shaded space. The seeds are generally roasted and ironed for stronger flavors.
HOW TO ENJOY – Brew 20g of roasted sicklepods in round 600mL of water. There’s no want for sugar or honey.
CAFFEINE – None! Regardless of the nicknames, this plant doesn’t include caffeine.
TASTE – Tea constituted of gyeolmeongja are candy, earthy, and nutty. When toasted, the seeds can be utilized as a espresso substitute, which earns it the title “espresso weed” or “espresso pod”, relying on the place you reside.
In Korean tradition, the seed’s title stems from its purported potential to enhance imaginative and prescient as a result of tea having excessive quantity of carotene. Aside from that, seeds belonging to the senna household had been used traditionally to stimulate bowel actions.
Sources: naver1, naver2, naver3, wikipedia1, wikipedia2, wikipedia3, wikipedia4
18. Mogwa-cha 모과차 (Quince Tea)
Mogwa-cha (모과차; 木瓜茶) is constituted of Chinese language quince (Pseudocydonia sinensis), to not be mistaken with its fuzzy distant relative, the common quince (Cydonia oblonga). The fruit itself is simply too bitter to be eaten as is however due to the attractive perfume of the fruit, it has lengthy been utilized in cooking since historic occasions.
HOW IT’S MADE – Mogwa fruit is sliced skinny and dried for half a day or so then it’s simmered in water with some jujube dates to make tea. Sugar or honey is commonly added as mogwa is by no means candy. One other means is to make Mogwa Cheong and make tea from the syrup. You can also make Mogwa Cheong 모과청 by including honey and sugar to thinly sliced (cored) quince in a jar.
HOW TO ENJOY – For dried quince slices, boiling them in water with some dried jujube dates might be sufficient to make tea. A extra fashionable fashionable technique of creating quince tea can be taking the sweetened mogwa-cheong, and mixing it with sizzling water. Most Korean grocery shops will promote this Mogwa Cheong together with Yuja Cheong in jars within the tea part of the shop.
CAFFEINE – None.
TASTE – Some say quince style just like a combination of pear and apple. And the fruit itself actually smells fantastic. Whatever the presence of sweeteners, the tea might be gentle, fruity, and refreshing— the proper firm for a day snack.
Historically, the fruit has been used to alleviate abdomen aches, and relieve signs of nausea.
Sources: naver1, naver2, wikipedia1, wikipedia2, wikipedia3
19. ChiLk-cha 칡차 (Arrowroot Tea)
Kudzu, is often known as the Chinese language or Japanese arrowroot. In Korea, kudzu roots could be made into chilk-cha (칡차).
HOW IT’S MADE – Kudzu roots are collected throughout late autumn to early spring, when most vitamins are current. The roots are then lower into cheap sizes, and left to dry. After that, the kudzu might both be left as is, or additional processed into kudzu powder, or kudzu starch.
Tea made with sliced kudzu roots are named galgeun-cha (갈근차; 葛根茶), whereas powderised kudzu roots can be utilized to make galbun dasik, galbunjuk, galbun-gae-tteok, and galbun-cha (갈분차; 葛粉茶).
HOW TO ENJOY – Galgeun-cha could be made by soaking kudzu root slices in boiling water, and add honey. To make galbun-cha, pour a little bit of kudzu powder into sizzling water, stir, and it’ll be prepared. Just a little milk, cocoa powder, or inexperienced tea could be added to carry out extra flavours from the tea.
CAFFEINE – None.
TASTE – Kudzu root tea is alleged to turn out to be candy when blended in with sizzling water, although it doesn’t have a lot style when in its dry powder kind.
Chilk-cha is alleged to be nice for relieving hangovers, because it helps rehydrate the physique.
Sources: naver1, wikipedia1, naver2, wikipedia2, wikipedia3
20. Gujeolcho-cha 구절초차 (White Lobe Korean Dendrathema Tea)
Gujeolcho-cha (구절초차; 九節草茶) is constituted of the white flower of the Korean Dendrathema, (Dendranthema zawadskii var. latiloba), a kind of untamed chrysanthemum discovered principally in Korea. Its title, gujeolcho, stems from the assumption that the crops can be of the highest quality when it’s harvested on the 9 九 th day of the 9 九 th month of the lunar calendar.
HOW IT’S MADE – Gujeolcho blooms from September to November, and is harvested throughout these flowering months, and dried within the solar for use as drugs.
HOW TO ENJOY – Just like chrysanthemum tea, a couple of dry buds are positioned in sizzling water, and made into tea. The leaves and stems will also be soaked in sizzling water and eaten. Some folks would additionally place dried gujeolcho of their pillowcases to function air fresheners.
CAFFEINE – None.
TASTE – By itself, the tea is bitter, resulting from gujeolcho’s medicinal style. Licorice, or different sweeteners are often added to readjust the flavors.