A listing of conventional Korean teas which can be much less generally seen exterior of Korea. Accommodates data on how they’re grown, and made, in addition to their distinctive flavors!
For those who ever visited a Korean restaurant or had a Korean pal, you most likely would have had some barley tea (Boricha 보리차) and corn tea (Oksusu cha 옥수수차).. however do you know there are a lot of 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 listing you possibly can learn the publish on 14 Korean Teas right here.
Would you wish to be adventurous and check out some distinctive teas— particular teas you seldom hear of? Properly, listed below are some unique (or I might 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 positive you have got heard of persimmon (diospyros kaki) – the well-loved Asian fruit, recognized for its pretty comfortable and candy taste (except you eat unripe ones and also you get a whole lot of disagreeable tannins), and the brilliant 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 obtained to style the heavenly easy, delicate 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 effectively. The leaves are then washed, steamed, rubbed, dried and roasted. Cooking the leaves removes any bitter taste it could 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 which you can add water and steep 1-2 extra occasions with the identical leaves.
When making gamnip-cha, remember that if the water is just too sizzling, it can 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’s endorsed 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 get pleasure from with Korean treats like Dasik, Yaksik, Inejolmi or by itself.
5.Yeonnip-cha 연잎차 (Lotus Leaf Tea)
Once 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 after all is kind of faint nevertheless it’s nonetheless fairly beautiful – candy, floral and so contemporary smelling that it jogs my memory of smelling among the elegant French floral but contemporary smelling fragrance that has the right steadiness of floral and inexperienced notes.
Yeonnip-cha (연잎차; 蓮葉茶) is produced from the leaves of the lotus plant. These leaves are well-known for his or her ultra-hydrophobic properties, and infrequently 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 normally 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 may be brewed and drunk instantly after the leaves are processed and dried up, flavors of the tea leaves may 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 light-weight shade of gold when brewed, and tastes much like inexperienced tea.
3. Solipcha 솔잎차 (Pine Needle Tea)
Korean Solipcha (솔잎차; 松针茶) is produced from Korean pink pine (P. densiflora), or Manchurian pine (P. tabuliformis) leaves, that are pine-needles.
HOW IT’S MADE – Solipcha may 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 might 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 typically additionally known as Solip sul because the fermented liquid will include a small quantity of alcohol much 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 finest to not add any syrup or honey so you possibly can 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 effectively with candy snacks or cookies.
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 drawn to the oils discovered throughout the leaves. Each the fruit and leaves are stuffed with vitamin 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 fully beneath direct daylight.
HOW TO ENJOY – Boil 6-12g of dried mulberry leaves in 600mL of water over low warmth. The tea may be sweetened with mulberry fruits or honey.
TASTE – The tea itself is refreshing, candy, with a barely natural tang. It’s harking back to inexperienced tea, and on account of its caffeine-free properties, it’s usually used to interchange the previous.
HEALTH BENEFITS – Mulberry leaves are know to have anti-inflammatory properties in lab animals, wealthy in antioxidants, vitamin C, and excessive in calcium and iron.
5.SuguK-cha 수국차 (Hydrangea Leaf Tea)
Suguk-cha (수국차; 繡球花茶) is a tea produced from 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 an alternative of sugar.
HOW IT’S MADE – In the course of the months of summer time, hydrangea leaves are harvested, and boiled to rid them of chlorophyll, which supplies the leaves a inexperienced shade. 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 a little bit an excessive amount of if I add too many leaves so make 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 comfortable, minty taste.
6. Ssuk-cha 쑥차 (Mugwort Tea)
Mugwort is usually discovered rising in nitrogen-rich soils, which embrace roadsides, wastelands, and overgrown areas. Subsequently, it has a weedy repute in some locations, regardless of getting used as medicinal herbs in others. There are lots of totally different kinds of mugwort and the one which Koreans develop is Artemesia princeps.
Along with utilizing Ssuk (mugwort) in rice desserts and soups, ssuk-cha (쑥차) is tea produced from dried mugwort leaves.
HOW IT’S MADE – Mugwort vegetation develop from spring to autumn, however mugwort leaves harvested round Might fifth of the lunar month (Dano 단오) when it’s recognized to include probably 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 at least one 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 medication reasonably than for its taste. The important oils throughout the leaves will even give off a peculiar minty scent when it’s brewed into tea. Honey and sugar may be added to alleviate the sturdy flavors.
Mugwort leaves include numerous vitamin A, and function a people treatment for stomach ache, and irritated stomachs. It’s additionally used to heat up the physique and promote circulation.
HEALTH WARNING –
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 produced from 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 stored 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 just 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.
HEALTH BENEFITS – Though ginkgo extracts are stated to be useful to the center, thoughts, and intestines, scientific analysis has disproven most of those claims.
DO BE AWARE – The ginkgo tree, Ginkgo biloba, naturally produces ginkgotoxin, a neurotoxin. Subsequently, ginkgo merchandise can’t be consumed in giant quantities, and may undoubtedly not be eaten uncooked.
EXOTIC ROOT, SEED & FLOWER TEAS
8. Yeon-geun-cha 연근차 (Lotus Root Tea)
Roots of the lotus plant are starchy, much like potatoes. It’s a widely-used ingredient in Asian delicacies, and may be made right into a braised aspect dish – Yeon-Geun Jorim. If you make tea, it’s known as yeon-geun-cha (연근차; 蓮藕茶).
HOW IT’S MADE – Yeongeun-cha may be produced from dried lotus root soaked in water, or from mixing lotus root powder into water. Tea made with lotus root-infused water may 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 delicate and candy.
HEALTH BENEFITS – Lotus root is hydrating, and nourishes dry throats.
9. Gukhwa-cha 국화차 (Chrysanthemum Tea)
Korean Gukhwa-cha (국화차; 菊花茶) is produced from flowers of Indian chrysanthemum collected and dried earlier than they’re absolutely opened. Chrysanthemums and chamomile are standard selections for tea within the East and West respectively. Each forms of flowers belong within the Asteraceae plant household. It’s stated 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 totally different herbs could also be infused within the water.
HOW TO ENJOY – This tea steeps into a shocking golden hue similar to its petals, and has a beautiful flowery aroma, much like that of chamomile nevertheless it’s much less floral. It’s a nice tea to get pleasure from with Korean sweets like Dasik and Yakwa. Or after a meal, or earlier than bedtime.
CAFFEINE – None.
TASTE – Gentle and barely floral.
HEALTH BENEFITS – Chrysanthemums are recognized to have cooling and anti-inflammation results. It will probably additionally assist decrease blood strain. The highly effective antioxidants and minerals in these brilliant yellow blooms give your physique a serving to hand in controlling and decreasing stress hormones within the bloodstream.
10. Sansuyu-cha 산수유차 (Cornelian Cherry Tea)
Korean Sansuyu-cha (산수유차; 山茱萸茶) is produced from the fruits of the cornelian cherry tree C. mas, or C. officialis. Cornelian cherries are formed otherwise than the cherries present in supermarkets— it has an ovally-shaped physique, much 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 pink 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 medication, the flesh of cornelian cherries may be boiled with different medicinal herbs to make enriching drinks believed to counterpoint the physique.
CAFFEINE – None.
TASTE – Cornelian cherry tea is reminiscent to that of cranberry tea.
HEALTH BENEFITS – Cornelian cherries are wealthy in potassium, calcium, sodium, iron, zinc, manganese, and copper. It is usually richer in dietary minerals than different generally drunk fruit juices, equivalent to apple, plum, and pear. Aside from that, the oleanolic acid and ursolic acid contained inside cornelian cherries are at present being researched, as they maintain potential in stopping critical illnesses.
11. Danggui-cha 당귀차 (Angelica Root Tea)
Danggui-cha (당귀차; 當歸茶) is produced from the roots of the Korean Angelica (Angelica gigas). It’s acknowledged as a medicinal herb in East Asian medication that grows in grasslands and riverbanks; the tea it brews into is alleged to counterpoint 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 beneath 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 fully 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 possibly can add ginger into the pot for those who desire a little bit spice to your tea. Filter the whole lot out with a sieve in order that the liquid tea stays, and it will likely be able to drink. Sugar and honey may be added to the tea if the flavour is just too intense on 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 undoubtedly troublesome to place into phrases. Since it’s a root, you’ll additionally discover some earthiness within the tea.
HEALTH BENEFITS – Girls prior to now have used Korean angelica to take care of 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 largely used for his or her effectiveness in curing hangovers, with their capacity to quench thirst. The fruits of the oriental raisin tree are candy, and when dried, style precisely like raisins.
I do really feel that every time I really feel like I’ve an unquenchable thirst, someway 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 kind of gentle in taste, as soon as the water is boiled, those that search a stronger style can add in multiple tea bag, or round 20g of dried fruits. The longer you let it steep, the extra vibrant the flavors can be. A spoonful of honey goes effectively with the tea however I like the clear style of this tea so I like to recommend attempting it with out honey first.
CAFFEINE – None.
TASTE – Mild and delicate. 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!
HEALTH BENEFITS – Drinks made with oriental raisin tree extract are extraordinarily hydrating, and are enormously valued on the planet of East Asian medication for his or her capacity to alleviate hangovers. However personally, I discover it additionally helps every time I eat meals which have a whole lot of MSG and I find yourself feeling thirsty which received’t go away with simply ingesting common water.
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 a whole lot of ‘splits’ from the principle root are thought of higher. The roots are first washed to rid them of filth, 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 possibly make round 2-3 cups. One other approach of constructing 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 possibly style barely bitter, resembling ginseng. Soaking the roots might allegedly take away among the bitterness, sugar and honey may also be added to raised fit your tastes.
HEALTH BENEFITS – Balloon flower root’s capacity to alleviate coughs is very good for younger youngsters and aged folks. It is usually efficient for decreasing ldl cholesterol, which may be efficient in blood associated illnesses, and regulating hypertension.
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 possibly can admire the beautiful sights. Right here’s an image I took at a tea store in Seoul. The flowers have been contemporary on a small plate
HOW IT’S MADE – The image above reveals contemporary cherry blossoms however they normally are available in 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 may also be stored 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 possibly can really feel spring once more – a candy, floral cherry blossom perfume. Consuming this tea feels as if you might be standing within the presence of a blossoming Sakura tree.
CAFFEINE – None.
TASTE – It’s a very delicate flowery tea with a stunning cherry blossom perfume, good for celebratory occasions and probably the most great in winter time when you’re eager for spring.
15. Ueong-cha 우엉차 (Burdock Root Tea)
The burdock plant truly belongs to the Asteracae household, which suggests they’re associated to the previously-mentioned dandelions and chrysanthemums! The foundation of burdock vegetation is utilized in many East Asian cuisines, and may 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 annually. Tubers which can be agency, damp, and look saturated in shade are thought of the most effective for tea. It’s stated that older roots are crumbly on account of being dried out. The roots are normally left unpeeled, washed, sliced then dried beneath the solar.
When it’s fully 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.
HEALTH BENEFITS – Burdock root is extraordinarily fibrous, and when consumed, is enormously useful to the digestive system because it promotes motion within the intestines. Different well being advantages from burdock root stems from its quercetin, and luteolin, which relieves irritation.
DO BE AWARE – Burdock root is a COLD meals which suggests it can cool your physique. For those who are inclined to have diarrhea loads, it’s finest to keep away from this drink. Additionally, it’s stated that Burdock root can stimulate the uterus and trigger contractions so for those who pregnant, please keep away from ingesting giant quantities of this tea.
16. Gugi-cha 구기차 (Goji Berry Tea)
The fruit of Lycium barbarum and Lycium chinense are each thought of Goji berries. These small, pink berries are also called wolfberries in English, this unusual frequent identify allegedly stems from Lycium being mistaken for Lycos, which suggests “wolf” in Greek.
Each the leaves and fruits of this plant may be dehydrated and used as tea components. When dried, these wrinkly pink bulbs are a preferred ingredient for gugi-cha (구기차; 枸杞茶). Alternatively, tea produced from the leaves of the goji berry plant is known as gugi-yeop-cha.
HOW IT’S MADE – Goji berries are harvested by hand through the summer time, once they’re ripe and 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 elements of the goji berry plant— the leaves, stems, and root skins may also be brewed. The tea may be drunk as is, or sweetened additional with a little bit of honey. The soaked berries may be consumed after the tea is completed.
CAFFEINE – None.
TASTE – Contemporary goji berries style sourish, much like cranberries and the aforementioned cornelian cherries. When they’re dried, the berries change into extra candy and simpler on the palate. When dried berries are infused with water, it turns into a pleasing, fruity tea, with light hints of sweetness. Relying on the place the berries are grown, their flavors can barely differ.
HEALTH BENEFITS – In historic occasions, goji berries have been eaten in hopes that they might nourish the physique and result in lengthy life. In present occasions, nonetheless, they’re usually marketed as a “superfruit”, regardless of missing scientific claims concerning their supposed advantages.
17. Gyeolmyeongja-cha 결명자차 (CASSIA SEEDS Tea)
This fantastically pink tea is delicate sufficient to drink day by day and I bear in mind my mother making this tea for me in highschool so it will assist with my eyesight with all of the finding out. I’m not positive if it ever helped my eyesight however I do benefit from the very delicate 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 known as sicklepods on account of their pointy form, which distantly resembles a sickle. Btw, the identify Gyeolmeongja (決明子) means “seed that brightens the eyes” and is thought in Korean people medication to be a tea that’s good for eyes.
HOW IT’S MADE – From August to September, the ripened vegetation are lower, the place the flowers and seeds are collected, and left to dry in a shaded space. The seeds are typically 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 produced from gyeolmeongja are candy, earthy, and nutty. When toasted, the seeds can be utilized as a espresso substitute, which earns it the identify “espresso weed” or “espresso pod”, relying on the place you reside.
HEALTH BENEFITS – In Korean tradition, the seed’s identify stems from its purported capacity to enhance imaginative and prescient because of the tea having excessive quantity of carotene. Aside from that, seeds belonging to the senna household have been used traditionally to stimulate bowel actions. Syrup of figs, for instance, continues to be offered commercially as a laxative, and may be simply made at house. Though latest research have proven blended outcomes on the seeds’ efficacy.
18. Mogwa-cha 모과차 (Quince Tea)
Mogwa-cha (모과차; 木瓜茶) is produced from Chinese language quince (Pseudocydonia sinensis), to not be mistaken with its fuzzy distant relative, the common quince (Cydonia oblonga). The fruit itself is just too bitter to be eaten as is however due to the gorgeous 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 usually added as mogwa is under no circumstances candy. One other approach 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 can be sufficient to make tea. A extra standard trendy technique of constructing 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 much like a combination of pear and apple. And the fruit itself definitely smells great. Whatever the presence of sweeteners, the tea can be delicate, fruity, and refreshing— the right firm for a day snack.
HEALTH BENEFITS – Historically, the fruit has been used to alleviate abdomen aches, and relieve signs of nausea.
19. ChiLk-cha 칡차 (Arrowroot Tea)
Kudzu, is also called the Chinese language or Japanese arrowroot. In Korea, kudzu roots may 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 may 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 may be added to deliver out extra flavours from the tea.
CAFFEINE – None.
TASTE – Kudzu root tea is alleged to change into candy when blended in with sizzling water, though it doesn’t have a lot style when in its dry powder kind.
HEALTH BENEFITS – Chilk-cha is alleged to be nice for relieving hangovers, because it helps rehydrate the physique.
20. Gujeolcho-cha 구절초차 (White Lobe Korean Dendrathema Tea)
Gujeolcho-cha (구절초차; 九節草茶) is produced from the white flower of the Korean Dendrathema, (Dendranthema zawadskii var. latiloba), a kind of untamed chrysanthemum discovered largely in Korea. Its identify, gujeolcho, stems from the idea that the vegetation 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 medication.
HOW TO ENJOY – Just like chrysanthemum tea, just a few dry buds are positioned in sizzling water, and made into tea. The leaves and stems may 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, on account of gujeolcho’s medicinal style. Licorice, or different sweeteners are normally added to readjust the flavors.
HEALTH BENEFITS – Gujeolcho’s medicinal qualities stem (pun not meant!) from a folklore the place gujeolcho-infused water helped deal with infertility in many ladies. Attributable to this, the white flower is used as a people treatment for a lot of feminine afflictions, equivalent to menstrual irregularities, menstrual cramps, and so forth.