| 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) |
| 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) |
| 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) |
| 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) |
| 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) |
| 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) |
| 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) |
| 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) |
| 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) |
| Roasted barley is boiled to make a mild drink that accompanies ordinary meals. In sufficient amounts, it relieves indigestion and constipation. |