|
|
| K |
| Korean
Teas |
| |
Green
tea was first introduced to Korea during the reign of
Queen Sundeok (632 - 647) of the Silla Kingdom (57 B.C.
- A.D. 935). Tea helps ward off drowsiness and
invigorates one's mind and body, so Buddhist monks used
it as an aid in cultivating their minds. It was during
the Goryeo Dynasty (918 - 1392) when Buddhism was at its
peak on the peninsula that dado (a tea ceremony)
was developed. It was a protocol to guide proper preparation, serving and drinking of tea. During the Josun Dynasty (1392 - 1910) when
 Buddhism was suppressed
under the influence of dominating Confucianism,
tea-drinking declined. Today it has revived and is
perceived as a sophisticated and healthy practice.
Grains, fruits and medicinal foods are also used in
making tea. Popular Korean teas of today are insamcha (ginseng
tea), nokcha (green tea), yujacha (citron tea),
daechucha (jujube tea), sangangcha (ginger tea) and
yulmucha (Job's tears tea), omijacha ("five-taste" tea
from the fruit of Schisandra chinensis), googijacha
(Chinese matrimony vine tea). At home, grain teas such
as boricha (roast barley tea) and oksusucha (roast corn
tea) are often served cold. |
Nok-cha (Green Tea)
The processing of the leaves mainly involves steaming
and drying. The pale-green or lemon-yellow, slightly
bitter liquid is rich in Vitamin E and Vitamin C, thus
has superb anti-aging, skin-whitening, and
sight-improving properties.
Daechu-cha (Jujube Tea)
Jujube Tea is an extract obtained from boiling jujubes
for several hours. Float several pine nuts in it and
enjoy. This tea is therapeutically effective in
relieving coughing and muscle pain.
Korean
Insam-cha (Ginseng Tea)
Thinly slice the ginseng, a world-renowned panacea, and
store the slices in honey. To prepare ginseng tea, boil
the honey-soaked ginseng slices, and drink the liquor.
With its characteristically strong flavor, ginseng tea
is believed to be particularly effective in relieving
exhaustion and enhancing liver function.
Omija-cha (Maximowiczia Typica
Fruit Tea)
Omija, a widely used medicinal herb, is boiled to make a
tea. This sour beverage is combined with
 honey and
watermelon juice, to make omija-cha, good for curing
kidney disease, coughing and asthma.
Yuja-cha
(Citron Tea)
Thinly slice the citron, and place the slices in honey.
Put the honey-soaked slices in boiling water, and enjoy
the sweet-sour, fragrant lemon-yellow tea. This tea is
particularly abundant in Vitamin C, and has a
therapeutic effect against the flu.
|
|
Ssanghwa-cha (Medicinal Herb Tea)
|
|
|
|
If you have a slight cold, try
a cup of Ssanghwa-cha, a bitter concoction of medicinal
herbs. Your body will feel warmer and much better. This
tea also relieves exhaustion.
|
|
|
|
Maesil-cha (Ume Fruit Tea)
|
|
|
|
Boil maesil (ume fruits) and jujubes in water, and drink
the tea with honey. Sweet and fragrant, and rich in
vitamins, maesil-cha is effective in enhancing
intestinal function.
|
|
|
|
Bori-cha (Barley Tea) |
|
|
|
Roasted barley is boiled to make a mild drink that
accompanies ordinary meals. In sufficient amounts, it
relieves indigestion and constipation.
|
|
|
|
Oksusu-cha (Corn Tea) |
|
|
|
Slightly toasted corn is boiled to make an everyday
beverage, which can be used as an alternative to barley
tea.
|
|
|
|
Saengang-cha (Ginger Tea) |
|
|
|
Saenggang-cha combines ginger and jujube, boiled for
many hours and flavored with honey. This tea is
effective in treating slight colds and lowering fever.
|
|
