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Traditional Korean Teas |
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 Tea
is a pleasant, popular, socially accepted, economical, and safe
drink that is enjoyed every day by hundreds of millions of
people across all continents. Tea also provides a dietary source
of biologically active compounds that help prevent a wide
variety of diseases. It is the richest source of a class of
antioxidants called flavonoids and contains many other
beneficial compounds such as vitamins and fluoride. A growing
body of evidence suggests that moderate consumption of tea may
protect against several forms of cancer, cardiovascular
diseases, the formation of kidney stones, bacterial infections,
and dental cavities. Future research needs to define the actual
magnitude of health benefits, establish the safe range of tea
consumption associated with these benefits, and elucidate
potential mechanisms of action. |
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Leaf Teas |
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-Nok cha (Green Tea) |
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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. |
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-Solip cha (Pine Needle Tea) |
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Prevents high blood pressure, stroke, neuralgia and relieves
stomach discomfort. |
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Herbal Teas |
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-Insam cha (Ginseng Tea)
Ginseng tea is prepared by slicing ginseng into thin strips,
mixing these with honey, letting the mixture sit and then
boiling it with water to make a tea. Today, processed powdered
ginseng tea is readily available at department stores or
markets. Ginseng is considered by many to be a "miraculous
medicine" with a wide range of effects, such as strengthening
and protecting the liver, enhancing recovery from fatigue and
promoting the body's metabolism.
Ginseng tea is believed to be
particularly effective in relieving exhaustion and enhancing
liver function. |
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-Ssanghwa cha (Medicinal Herb Tea)
Made from a mixture of beneficial herbs commonly used in
Oriental medicine, ssanhwa-cha is good for treating a colds and
for physical and mental fatigue. |
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-Shipchontaebo Tea
(Medicinal Herb Tea) |
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Helps to overcome fatigue and eases stomach discomfort. |
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Root Teas |
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 -Saenggang
cha (Ginger Tea)
Saenggang (ginger) is often used as an ingredient in Oriental
herbal medicine, as well as being used in tea making and as a
spice in cooking.
Saenggang cha combines
ginger and jujube, boiled for many hours and flavored with
honey.
Aromatic tea that is ideal for soothing the
symptoms of flu, headache and sour stomach, also promotes
healthy metabolism.
-Chik cha (Arrowroot Tea)
Since the root of the arrowroot plant stores starch, the roots
are pulpy and their sweet juice makes an appealing tea. Chik-cha
is thought to cure shoulder pain and diarrhea. |
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-Changnoi cha (Wild Ginseng Tea) |
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Prevents diabetes, dementia, hangover, cancer and prevents
aging. |
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Fruit Teas |
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-Mogwa cha (Chinese quince Tea)
Mogwa-cha is made from the skins of Chinese quince, either dried
or boiled in sugar water and stored. It is also popularly used
in herbal medicines since it is effective in treating colds and
bronchitis
-Yuja cha (Cirton 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.
-Bokbunja cha (Raspberry Tea)
Strengthens the kidney, revitalizes the body and helps to
relieve sterility.
-maeshil cha (Ume fruit Tea) |
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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.
Prevents paralysis, phlegm, diarrhea, thirst and
hangover. |
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-Omija cha (Maximowiczia Typica
Fruit Tea)
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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. |
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-Daechu cha (Jujube Tea) |
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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. |
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Grain Teas |
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Grain teas are made by boiling
the roasted grains and are commonly served at home in place of
tap water. The most common grain teas are yulmu-cha (adlay tea),
bori-cha (barley tea) and oksusu-cha (corn tea). |
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-Oksusu-cha (Corn Tea) |
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Slightly toasted corn is boiled to make an everyday
beverage, which can be used as an alternative to barley
tea.
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-Bori-cha (Barley Tea) |
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Roasted barley is boiled to make a mild drink that
accompanies ordinary meals. In sufficient amounts, it
relieves indigestion and constipation.
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