Korean tea

Korean tea refers to various types of Korean drinks that are served hot. Not necessarily related to "real" tea, they are made from diverse substances including fruits, leaves, roots, and grains used in traditional Korean medicine.

Made from roots

Insam Cha

Insam Cha (인삼차, 人蔘茶) is a tea made from ginseng, which can be an undried ginseng (수삼,水蔘), a dried ginseng (건삼,乾蔘) or a red steamed ginseng (홍삼, 紅蔘). The sliced or whole ginseng is gently boiled for a few hours in water, and then honey or sugar is added for taste. Usually, water 500 mℓ and ginseng 50 g is usual preparation for Insam Cha. Sometimes, jujube can be added when boiled.

Efficacy:Insam Cha is good for increase vitality energy, especially to someone who catch a cold frequently in winter. It is also remedial effect on stomachache due to low body temperature. But, this tea should not be eaten by someone who has high body temperature or high blood pressure.

Danggwi Cha

Danggwi Cha (당귀차) is a tea made from boiling a dried root Korean angelica or an angelica gigas nakai. The dried root of Korean angelica is gently boiled in water for a few hours. Sometimes, ginger root can be added for preference when boiled.

Efficacy: The Korean angelica is usually said to be a ginseng for woman. Thus, it is good for (white) leucorrhoea and postpartum care. If taking this tea for long time, the symptoms of cold finger or cold tow can be remedied. But, it should not be used for someone who has diarrhea.

Saenggang Cha

Saenggang Cha(생강차, 生薑茶) is tea made from ginger root. The ginger root is washed very clean, and sliced without peeling it. The sliced gigner root is stored with honey for a few weeks. The mixed honey and giner root is put in hot water.

Efficacy: Saenggang Cha is usually used for prevention from catching a cold and has a remedial effect when one is hard to digest. It is also good remedial effect for diarrhea and stomachache due to low body temperature. It would help someone who has low body temperature due to the bad circulation of the blood. However, this tea should not be eaten by one who has a gastric ulcer.

Others

• Chik cha (칡차): Tea made from Kudzu root
• Dunggule cha (둥굴레차): Tea made from dried root of a Solomon's-seal.
• Ma cha (마차, 麻茶 or 산약차):Tea made from the root of hemp

Made from fruits

• Sujeonggwa (수정과, 水正果): dried persimmon punch
• Yujacha (유자차， 柚子茶): citron tea^photo
• Kugija cha (구기자차， 枸杞子茶): tea made from the dried fruit of Wolfberry
• Daechucha (대추차，大棗茶): Tea made from jujube^photo
• Omija cha (오미자차，五味子茶): Tea made from dried fruits of Schisandra chinensis. Omija cha is named because the tea comprises five distinct flavors: sweet, sour, salty, bitter, and pungent.
• Maesil cha (메실차，梅實茶): green fruits of a maesil and sugar is added to water, and then fermentated for a month or so. Be careful not to produce alcohol.
• Mogwa cha (모과차):the fruit of a Pseudocydonia is sliced, and then it is stored and fermentated in large bowl with sugar and water for a month or so. Be careful not to produce alcohol. Sometimes, small red ants are added to improve flavor and enhance fermentation.
• Sansu-yu cha (산수유차，山茱萸茶): Tea made from a fruit of Cornus officinalis, which is a variety of Dogwood.
• Taengja cha (탱자차， 橙子茶): The fruit of Trifoliate orange and sugar are added with water for fermentation for a month or so.
• Sanguyu cha (산수유차，山茱萸茶): a tea made from Korean Dogwood

Made from grains and seeds

• Sikhye (식혜): Traditional tea made from fermentated rice and barley.
• Bori cha (보리차, 菩提茶): roasted barley tea
• Oksusu cha (옥수수차): roasted corn tea
• Sungnyung (숭늉， 熟冷): roasted rice tea
• Yulmucha (율무차): Job's tears tea
• Gyeolmyeongja cha (결명자차，決明子茶): Tea made from roasted Senna obtusifolia seeds
• Misu (미수, 米水): Several grains such as rice, barley, bean, sweet rice, brown rice, Job's Tears, etc. are roasted and then ground to be added to water.

Made from leaves

• Bbongnip cha (뽕잎차): Tea made from dried mulberry leaves
• Gamnip cha (감잎차): Tea made from dried persimmon leaves
• Solnip cha (솔잎차): Tea made from pine needles
• Gukhwa cha (국화차，菊花茶): Wild Chrysanthemum flower is preserved in honey for a month or so, and then it is mixed with hot water

Others

• Yeongji-beoseot-cha (영지버섯차， 靈芝茶) : tea made from dried Korean mushroom
• Songhwa milsu (송화밀수, 松花蜜水): Pine pollen and honey are added to water
• Gyulgang cha (귤강차, 橘薑茶): the skin of Mandarine Clementine is dried with clean, and then it is boiled in water. Serve the boiled water with honey.
• Ssanghwa cha (쌍화차, 雙花茶): Tea made from a few materials of Traditional Korean medicine such as steamed and dried root of Rehmannia glutinosa Liboschtz (숙지황, 熟地黃), dried root of Angelica gigas (당귀, 當歸), the dried root of Ligusticum officinale Kitag.(천궁,川芎), the dried root of Paeonia obovata Maxim(작약,芍藥), cinnamon bark, the dried root of Glycyrrhiza glabra L.(감초, 甘草) and the root of Astragalus membranaceus Bunge(황기, 黃芪).
• Duchung cha (두충차，杜仲茶): Tea made from the skin of Eucommia ulmoides tree.
• Donggyuja cha (동규자차，冬葵子茶): Tea made from seed of Malva verticillata L.
• Apricot Cha(살구나무차): Tea made from core seed of an apricot
• Gamro cha(감로차，甘露茶): Tea made from the released juice from the leaves of a maple tree, Celtis sinensis, Catalpa ovata, and Daimyo Oak

See also

• List of Korean beverages
• Korean tea ceremony