71 Types of Korean Teas: In-Depth Review
Table of Contents
- 1 History of Korean Teas
- 2 The Korean Tea Ceremony
- 3 Types of Tea Used In Korean Tea Ceremonies
- 4 Different Tastes of Korean Teas
- 5 Leaf Teas
- 5.1 Baegyeop-cha (Pine Leaf Tea)
- 5.2 Baeksan-cha (White Mountain tea)
- 5.3 Bakha-cha (Mint Tea)
- 5.4 Daennip-cha (Bamboo Leaf Tea)
- 5.5 Doncha (Money Tea)
- 5.6 Gamnip-cha (Persimmon Leaf Tea)
- 5.7 Gamno-cha (Sweet Dew Tea)
- 5.8 Hongcha (Red Tea)
- 5.9 Hwangcha (Yellow Tea)
- 5.10 Hwangsan-cha (Rosebay Tea)
- 5.11 Iseul-cha (Dew Tea)
- 5.12 Maegoe-cha (Rugose Rose Tea)
- 5.13 Mulssuk-cha (Mugwort Tea)
- 5.14 Nokcha (Green Tea)
- 5.15 Ppongnip-cha (Mulberry Leaf Tea)
- 5.16 Seombaengnihyang-cha (Thyme Tea)
- 5.17 Sollip-cha (Pine Leaf Tea)
- 5.18 Tteokcha or byeongcha (Cake Tea)
- 5.19 Yeonnip-cha (Lotus Leaf Tea)
- 6 Flower Teas
- 6.1 Dohwa-cha (Peach Flower Tea)
- 6.2 Goehwa-cha (Pagoda Flower Tea)
- 6.3 Gujeolcho-cha (Dendranthema Tea)
- 6.4 Gukhwa-cha (Chrysanthemum Tea)
- 6.5 Gyehwa-cha (Cinnamon Flower Tea)
- 6.6 Gyulhwa-cha (Citrus Flower Tea)
- 6.7 Maehwa-cha (Plum flower Tea)
- 6.8 Mindeulle-cha (Dandelion Tea)
- 6.9 Mongnyeon-cha (Magnolia Tea)
- 6.10 Yeonhwa-cha or Yeonkkot-cha (Lotus Flower Tea)
- 7 Fruit Teas
- 7.1 Daechu-cha (Jujube Tea)
- 7.2 Gugija-cha (Goji Berry Tea)
- 7.3 Gyulpi-cha (Citrus Peel Tea)
- 7.4 Hobak-cha (Pumpkin Tea)
- 7.5 Maesil-cha (Plum Tea)
- 7.6 Mogwa-cha (Quince Tea)
- 7.7 Ogwa-cha (Five Fruit Tea)
- 7.8 Omae-cha (Smoked Plum Tea)
- 7.9 Omija-cha (Magnolia Berry Tea)
- 7.10 Sansuyu-cha (Cornelian Cherry Tea)
- 7.11 Seongnyu-cha (Pomegranate Tea)
- 7.12 Taengja-cha (Hardy Orange Tea)
- 7.13 Yuja-cha (Yuja Tea)
- 8 Grain, Bean, and Seed Teas
- 8.1 Bon-Cha (Barley Tea)
- 8.2 Gyeolmyeongja-cha (Sicklepod Tea)
- 8.3 Hyeonmi-cha (Brown Rice Tea)
- 8.4 Memil-cha (Buckwheat Tea)
- 8.5 Misu-cha (Rice Tea)
- 8.6 Nokdu-cha (Mung Bean Tea)
- 8.7 Oksusu-cha (Corn Tea)
- 8.8 Yulma-cha (Job’s Tears Tea)
- 9 Root, Shoot, and Bark Teas
- 9.1 Chikcha / Galgeun-cha (Arrow Root Tea)
- 9.2 Danggwi-cha (Angelica Root Tea)
- 9.3 Doraji-cha (Balloon Flower Root Tea)
- 9.4 Dunggulle-cha (Solomon’s Seal Tea)
- 9.5 Gyepi-cha (Cinnamon Tea)
- 9.6 Hongsam-cha (Red Ginseng Tea)
- 9.7 Insam-cha (Ginseng Tea)
- 9.8 Macha (Yam Tea)
- 9.9 Saenggang-cha (Ginger Tea)
- 9.10 Ueong-cha (Burdock Tea)
- 9.11 Yeongeum-cha (Lotus Root Tea)
- 10 Combination and Other Teas
- 10.1 Beoseot-cha (Mushroom Tea)
- 10.2 Dasima-cha (Kelp Tea)
- 10.3 Donga-cha (Wintermelon Tea)
- 10.4 Giguk-cha (Goji Chrysanthemum Tea)
- 10.5 Gyulgang-cha (Citrus Ginger Tea)
- 10.6 Hyeonmi-nokcha (Brown Rice Green Tea)
- 10.7 Jeho-tang
- 10.8 Podo-cha (Grape Tea)
- 10.9 Ssanghwa-tang (Root Tea)
- 10.10 Sunchae-cha (Watershield Tea)
- 11 Korean Teas Frequently Asked Questions
- 11.1 How are Korean teas different from other teas?
- 11.2 Where can I find Korean teas and are they widely available?
- 11.3 Are Korean teas organic and what are the quality standards for Korean teas?
- 11.4 Can Korean teas be brewed with traditional tea equipment or are special tools required?
- 11.5 What are some common health benefits of drinking Korean teas?
- 11.6 What are some food pairings that go well with Korean teas?
- 11.7 How should Korean teas be stored and for how long can they be kept fresh?
- 12 Conclusion
Korean tea is a beloved beverage in Korean culture and has been enjoyed for centuries. It is deeply rooted in traditional Korean tea ceremonies, which are formal events that emphasize mindfulness and respect for the tea-making process. Korean teas have a unique taste and aroma, and each type is steeped in cultural significance.
In this in-depth review, we will explore the different types of Korean teas available, their unique characteristics, and the cultural traditions behind them. From the floral notes of jujube tea to the earthy taste of green tea, Korean teas offer a diverse range of flavors and aromas to suit any palate.
Whether you are a tea enthusiast or a novice looking to explore Korean culture through tea, this article will provide you with a comprehensive guide to the world of Korean teas.
Want to know more about Korean Tea? Then read on…
History of Korean Teas
Geographically, Korea rests between China and Japan. Both of these countries are considered the ‘tea giants’ in the world. Korean monks studying in China or Japan were introduced to tea and it is believed that they were responsible for taking the beverage back to their homeland.
Korea’s tea culture was firmly in place by the beginning of the Koryo dynasty (918-1392). At the time, a tea known as ‘uh cha’ was used as a gift to the military from the king. It was also a gift presented by Buddhist priests and monks to grieving families or those with illness.
Customs were developed where boxes of ‘new woun cha’ (mind origin tea) or ‘dae cha’ (great tea) were placed with the deceased during funeral ceremonies. At the end of the Koryo dynasty, the focus on tea shifted and ceremonies ceased. The emphasis on tea disappeared.
Over the centuries tea became a taxed item and Buddhist monasteries and tea fields were destroyed. By the 16th century, there were few sources of tea in all of Korea. A return to Buddhism surfaced in the 18th century and traditional tea ceremonies were restored.
The Korean Tea Ceremony
The Korean people have followed a traditional tea ceremony for well over a thousand years. It is called ‘Darye’ which translates to mean ‘tea rite’ or ‘etiquette for tea.’ The focus of the ceremony is to naturally enjoy drinking tea in an easy, formal setting. See a traditional Korean tea ceremony in the video below:
In contemporary times, the tea ceremony has become a way in which to find a relaxing moment in today’s fast-paced Korean culture. There are over 15 recognized different tea ceremonies followed in Korea and they include the following three historic types:
Day Tea Rite
This was the daily palace tea ceremony introduced during the Joseon dynasty (1392-1910).
Special Tea Rite
This was a special Joeseon dynasty ceremony used to welcome visiting foreigners. It was the tea ceremony also followed on trade and tribute missions and at royal weddings.
Queen Tea Ceremony
This tea ceremony was reserved for use only with family, servants, and women friends of the Queen. It did not always include her but did often require the participation of the Crown Prince.
Types of Tea Used In Korean Tea Ceremonies
Heavily pressed cakes of black tea were the first type used in Korean tea ceremonies.
The Buddhist monks who imported tea plants to Korea introduced a more delicate series of teas to the tradition.
Green tea is most commonly used with others served at different times of the year.
Different Tastes of Korean Teas
There are five distinctive tastes that all Korean teas are categorized under. They are:
- saltiness, and
Korean teas are not typically aged as freshness is favored. New harvests of tea leaves receive additional attention from drinkers.
There are also four kinds of thought that are evoked for Korean Buddhists. The teas that enhance these are valued more because of the qualities they possess. The four types of thought are:
- quietness, and
Below we have a closer look at many of the different types of Korean teas that are available, including a few specific examples of some of our favorite teas:
These are teas that are an infusion of boiled water and leaves. The Korean tea culture uses far more than just tea leaves opting for the leaves of various other plants. Each leaf tea has a different flavor, and some are more popular than others and are used in ceremonies.
Baegyeop-cha (Pine Leaf Tea)
This is a herbal tea made from the leaves of the Korean pine tree. It is also known by the name jannip-cha. There are a few different varieties of pine trees that are used for different teas made from leaves and needles.
Baeksan-cha (White Mountain tea)
The flowering Rhododendron plant is used to create an herbal tea that has many names including Labrador tea and White Mountain tea. It is believed to be beneficial as a remedy for puncture wounds and bites.
Bakha-cha (Mint Tea)
Mint leaves infused in hot water produces mint tea. In Korea, it is made with East Asian wild mint leaves. Essential oils, including menthol, are present in high concentrations in mint leaves. As a result, mint tea is used to treat digestive system issues and is considered an anti-inflammatory.
Daennip-cha (Bamboo Leaf Tea)
Bamboo leaves from the perennial flowering plant are used to create this herbal tea. It is used to assist with hair growth and contains several antioxidants. Bamboo-leaf tea provides relief from inflammation and offers assistance in adding bone density.
Doncha (Money Tea)
Leaves from wild tea plants are steamed and pounded into a disc shape with a hole added. It resembles a coin and that is how it was named Money tea. A lump of about 8 grams is steeped in hot water for between five and ten minutes.
The doncha lump can be reused three to four times and the tea is believed to provide aid in dealing with stomach aches. It has also been used to treat fever, fight colds, reduce constipation, and aid with detoxification.
Gamnip-cha (Persimmon Leaf Tea)
The leaves of the persimmon tree are infused with boiled water to create this herbal tea. Bitter to the taste, this caffeine-free beverage has health benefits due to the high concentration of vitamins and minerals contained in the leaves. It is used primarily to boost metabolism.
Persimmon Leaf Tea Bags, by Ssanggye Tea
Cultivated from Jiri Mountain in Korea, this package of Persimmon Leaf Tea contains a total of 40 1-gram tea bags. This tea will assist with weight loss as Persimmon halts the flow of fat within your body.
With high fiber content, lipid levels are reduced, and additional benefits come from the fact that persimmon leaves have ten times the Vitamin C of lemons. It also has more essential amino acids than most other fruits and vegetables.
Gamno-cha (Sweet Dew Tea)
The hydrangea plant is also known as sweet dew. Leaves from it are used to create this sweet-tasting herbal tea. The leaves are known to have an anti-bacterial effect and contain several anti-oxidants used in herbal medicine.
Hongcha (Red Tea)
Small black twisted leaves are used to create this ‘red’ tea. It steeps to a light amber color and is a very light, malty, creamy, and fruity character. The tea tastes smooth with the flavor of raisins, eucalyptus, and menthol.
Hwangcha (Yellow Tea)
Yellow tea is the term used to describe a number of fermented or lightly oxidized teas. In Korea, it is made in much the same manner as oolong tea or lightly oxidized black tea.
Each tea master has a variation they use in the processing of the tea leaves for yellow tea. It gets its name from the color of the steeped beverage which results from a low level of oxidation.
Hwangsan-cha (Rosebay Tea)
A species of Rhododendron plant commonly called Lapland rosebay is used in the creation of this herbal tea. The leaves from the plant are infused with boiled water.
Iseul-cha (Dew Tea)
A species of the hydrangea flowering plant is used for this herbal tea. The leaves of the mountain hydrangea have high concentrations of a natural sweetener called phyllodulcin. It is what gives this tea a sweet taste.
Maegoe-cha (Rugose Rose Tea)
The leaves from the Rosa rugosa plant are used for this medicinal herbal tea. Rich levels of Vitamin C, antioxidants, and flavonoids are present. This Korean tea is beneficial in aiding digestion and is also good for the heart and blood health.
Mulssuk-cha (Mugwort Tea)
Artemisia vulgaris, commonly called mugwort, is a plant that is used for medicinal purposes. The tea made from this herb is effective in fighting pain, and treating fever, and is used as a diuretic agent.
Organic Biokoma Mugwort Tea
This package contains loosely packed organic mugwort sold by Biokoma. This unique product is hard to find in stores making mugwort tea something special to enjoy at home.
Medicinal properties found in mugwort include improved dream quality for better sleep and protection at home or on the road from evil spirits.
Nokcha (Green Tea)
Green tea is a term used to describe a number of different teas that have not been processed in the same way that oolong and black teas are. In other words, green teas have not been subjected to the withering and oxidation process.
Organic Green Tea Powder, by Zeda Tea
Hand-picked tea leaves from Korea’s Soa Dawon tea plantation are used for this tea powder. The tea farm is certified organic by the USDA and has received awards for the hygienic production processes and equipment used.
The package contains 50 grams of powder which results in a deep flavor when used to make a hot cup of tea.
Ppongnip-cha (Mulberry Leaf Tea)
The leaves of this fast-growing tree are used to make this herbal tea. The mulberry contains several medicinal qualities ranging from anti-bacterial properties useful in treating food poisoning to reducing symptoms encountered by many diabetics.
Mulberry Leaves Tea, by Ssanggye Teas
This wild mulberry leaf tea package contains a total of 40 1-gram individually-wrapped tea bags. It has been used by many online to combat blood sugar issues with varying degrees of success. Identified as a product of Korea, the taste may not be what you are accustomed to from a cup of tea.
Seombaengnihyang-cha (Thyme Tea)
The leaves of the thyme plant are used to make this herbal tea. It contains several health benefits including as a disinfectant, assisting with respiratory conditions, and slowing the aging process.
Other benefits include aiding with digestive health, easing PMS symptoms, and regulating blood pressure.
Sollip-cha (Pine Leaf Tea)
Pine trees provide leaves and needles that are used to produce various herbal teas in Korea. The leaves used from Korean red pine or Manchurian red pine are used for this particular tea.
Tteokcha or byeongcha (Cake Tea)
A class of teas that have undergone microbial fermentation is known in Korea as cake tea. The tea leaves are exposed to humidity and oxygen in order for the fermentation to take place. The steeped tea is darker in color and becomes even darker depending on the amount of oxidation.
Yeonnip-cha (Lotus Leaf Tea)
The leaves of the lotus plant are used to produce this herbal tea. It is used to beat stress, improve cardiovascular health as well as for lowering blood sugar. It assists with mental function and weight control as well.
In Korean tea culture, many teas come from the use of several different flowers. Dried flower petals are infused with boiled water to create fragrant and flavorful hot beverages.
Dohwa-cha (Peach Flower Tea)
This traditional herbal tea is made from dried peach flowers which have had the stamens removed. This drink is believed to assist in the treatment of constipation and calculus.
Goehwa-cha (Pagoda Flower Tea)
Dried pagoda flowers are used to create this herbal tea. It has a bitter taste and is used to treat various health conditions including blood health and to regulate blood pressure.
Gujeolcho-cha (Dendranthema Tea)
Flowers from the white-lobe Korean dendranthema, a variety of chrysanthemum, are dried and infused with boiled water to produce this herbal tea.
Gukhwa-cha (Chrysanthemum Tea)
Young leaves and flowers from the chrysanthemum plant are dried in order to be used to create this popular herbal tea. It is used primarily as a sleeping aid.
Ssanggye Chrysanthemum Floral Tea
This box of Korean tea bags originates from the Jiri Mountain region. The chrysanthemums are picked at their peak and dried for processing. This package contains a total of 100 0.5-gram tea bags.
This tea is known to be effective in eye health, as a sleeping aid and to combat fevers associated with cold and flu.
Gyehwa-cha (Cinnamon Flower Tea)
Boiling dried leaves or a cinnamon stick in water produces a spicy, sweet-tasting tea. It has several health benefits due to the concentration of antioxidants it contains. It can assist in regulating cholesterol and blood sugar.
The tea can also be made with cinnamon ground into a powder and mixed with hot water.
Gyulhwa-cha (Citrus Flower Tea)
There are many types of citrus trees and the blossoms from them can be dried to make herbal tea. Just like the fruit that comes from these trees, the tea will have several health benefits related to the level of antioxidants and Vitamin C contained.
Maehwa-cha (Plum flower Tea)
Dried plum blossom flowers are used for this tea. It is considered to have several health benefits including the relief of thirst, coughing, and nausea. It is also effective in calming nervousness and as a hangover remedy.
Mindeulle-cha (Dandelion Tea)
Dandelion roots and leaves have often been used for tea. Dried flowers are also used in this way. In addition to tasting good, the hot drink has been known to be an effective liver detoxifier.
Mongnyeon-cha (Magnolia Tea)
Magnolia buds and flowers are used to make herbal tea. It is effective when used to clear nasal passages and to fight off the first signs of cold symptoms.
Yeonhwa-cha or Yeonkkot-cha (Lotus Flower Tea)
The flower of the lotus plant is dried and infused with hot water to make this herbal tea. This tea is known to fight stress, regulate blood sugar levels, and improve cardiovascular health.
In addition to leaves and flowers used to create tea, Korean tea culture also includes several different fruit teas. These are most often created with dried bits of fruit from various different trees native to the region.
Daechu-cha (Jujube Tea)
Made from jujubes, this tea is high in iron, potassium, and Vitamins B and C. The color ranges from deep ruby brown to a rich, dark maroon.
Traditional Jujube Serving Packets, by Damtuh
Made from jujube extract and various nuts, this Korean tea comes in powder form. The package contains a total of 15 single-serving packets. The tea contains protein, sugar, organic acid, mucin, three vitamins, and additional minerals.
This tea is effective in treating nervousness and fighting aging.
Gugija-cha (Goji Berry Tea)
Dry, roasted goji berries are used for this tea which is orange/pink in color. It has a sweet taste and is used for various health reasons. It fights fatigue, diabetes, and back pain in addition to assisting with eyesight and skin conditions.
Healthworks Raw Goji Berries
This package contains 2 pounds of little, loose, dried berries. Add to hot water until it turns reddish in color and enjoy. This is a mild but good-tasting tea that is healthy for you.
Gyulpi-cha (Citrus Peel Tea)
You can use the peel of any citrus fruit for this tea. Dry it first then add it to hot water. Each tea is fruity in flavor and light pale in color.
Hobak-cha (Pumpkin Tea)
This tea has a sweet aroma and a light, clean taste. It has health benefits such as reducing bloating and can provide you with a midday energy boost.
Maesil-cha (Plum Tea)
Plum syrup mixed with water is the common method of making this tea. It can also be made with the juicing of grated green plums to create an extract that is then dried in the sun.
Honey Plum Tea, by Ottogi
Available in a 35-ounce/1-kilogram size jar, this product of Korea is plum-flavored honey tea. Just add two or three scoops to hot or cold water to enjoy this sweet-tasting tea.
Mogwa-cha (Quince Tea)
This remedy for sour throats is a tea made from quince skin and flesh that has been pickled in sugar and water over a period of a few months. Spoon some into a cup with boiling water to make into tea.
Ogwa-cha (Five Fruit Tea)
This traditional Korean tea is made with a combination of ginkgo, jujube, walnut, chestnut, and dried persimmon. All of these items are mashed with ginger, boiled in water, and then strained.
Omae-cha (Smoked Plum Tea)
Smoked plums in this hot beverage bring many health benefits. They include improved energy through the fighting of fatigue and assistance with blood purification.
Omija-cha (Magnolia Berry Tea)
Called the five-flavor tea, this traditional beverage is made from dried magnolia berries. It is typically served on hot days and features the five flavors of sweetness, sourness, bitterness, saltiness, and pungency.
Sansuyu-cha (Cornelian Cherry Tea)
Berries grown on this flowering plant are dried and used for this medicinal herbal remedy. The tea has a tart taste to it and is believed to be helpful in improving the circulatory system.
Seongnyu-cha (Pomegranate Tea)
The pomegranate is considered a ‘super’ fruit in many cultures. The tea made from it provides many health benefits as the fruit contains high concentrations of antioxidants.
Taengja-cha (Hardy Orange Tea)
A hardy orange preserve is used to make this traditional tea. Sliced hardy oranges are preserved in honey then after a period of time they are infused with hot water to make tea.
Yuja-cha (Yuja Tea)
Peeled, de-pulped, and thinly sliced yuja is preserved in honey. After the process is completed, the mixture is in the form of marmalade. This is spooned into hot water and mixed to make tea.
Honey Citron Tea, by Ottogi
This jar of citron fruit in honey is ready for use. Just spoon out two or three teaspoons and mix with hot or cold water. The tea has a sweet taste and is a good source of Vitamin C which is good for cold relief. The container will provide 50 servings.
Grain, Bean, and Seed Teas
Korean tea culture uses more than leaves, flowers, and fruit for tea. There are many different types of teas that are made with various grains, beans, and seeds.
Bon-Cha (Barley Tea)
Roasted barley tea is very likely the most popular drink in Korea. It is often found served in glasses alongside water. The health benefits of this tea include assisting with digestion, relieving stress, and as a body detoxifier.
Gyeolmyeongja-cha (Sicklepod Tea)
Dried cassia seeds from the sicklepod plant are used to make this tea that is enjoyed hot or cold. It is used to treat liver issues and eyesight.
Ssanggye Cassia Seed Tea
This package of loose-leaf tea contains 40 bags of dried cassia seed tea. Just steep in hot water and strain into a mug or cup to drink.
Hyeonmi-cha (Brown Rice Tea)
This tea is made with toasted brown rice added to the steeping process. The beverage can be enjoyed hot or cold and has a strong, nutty flavor.
Memil-cha (Buckwheat Tea)
Roasted buckwheat is used to make this popular Korean tea which is enjoyed hot or cold. It is also frequently consumed instead of water.
Traditional Buckwheat Tea, by Damtuh
This box contains a total of 40 tea bags of traditional tartary Korean buckwheat which is loaded with vitamins, minerals, and antioxidants. The tea has a rich, nutty flavor and is used to increase energy.
Misu-cha (Rice Tea)
The flavonoids, antioxidants, trace minerals, and vitamins found in brown rice make this tea a favorite for medicinal purposes.
Nokdu-cha (Mung Bean Tea)
Roasted mung beans are steeped in water to make this tea. It has a nutty flavor and is known to improve metabolism.
Oksusu-cha (Corn Tea)
A mild, light tea results from infusing corn silk in water. This is a popular Korean tea.
Dong Suh Korean Corn Tea
Considered a good source of vitamins, minerals, and antioxidants, this package contains 30 tea bags of Korean corn tea. The beverage is aromatic and has a soft flavor.
Yulma-cha (Job’s Tears Tea)
This slightly sweet tea is wonderfully creamy to taste. It is often used to treat stomach ulcers and any other stomach condition.
Root, Shoot, and Bark Teas
Many different plant forms are used in Korean tea culture. Plant roots, shoots, and bark produce different and flavorful teas that differ from those made by using the leaves and fruit of the same sources. Other root, shoot, and bark teas provide for new plants to be used to expand the choice of teas available.
Chikcha / Galgeun-cha (Arrow Root Tea)
Sliced or powdered arrow root is used to make this tea which is known to provide headache relief.
Danggwi-cha (Angelica Root Tea)
Dried angelica root is boiled in water to make this tea. It is believed to assist with regulating hormones.
Doraji-cha (Balloon Flower Root Tea)
Dried or powdered root is used to make a tea that is effective in treating respiratory issues.
Dunggulle-cha (Solomon’s Seal Tea)
Tea made from this root is considered a good remedy for various heart ailments.
Korean Tea Bags Solomon’s Seal, by Dong Suh
This box of 50 tea bags produces a delicate tea that can easily replace water in your drinking habits. This product of Korea can be enjoyed hot or cold for the same heart health benefits.
Gyepi-cha (Cinnamon Tea)
Cassia cinnamon bark is used to make a tea that is often mixed with ginger tea. The bark is either used whole or ground up into a powder.
Hongsam-cha (Red Ginseng Tea)
The red ginseng plant root is decocted over low heat for several hours to create this drink. When served, honey and pine nuts are added.
Insam-cha (Ginseng Tea)
This tea is made in the same manner as red ginseng tea is in Korea.
Instant Ginseng Tea, by Prince of Peace
This package contains 10 boxes of 10 tea bags each of instant Korean ginseng tea. This tea is known to relieve stress and fatigue and contains antioxidants that improve immunity and metabolism.
Macha (Yam Tea)
Powdered wild yam root is used to make this tea which is good for regulating blood sugar and cholesterol levels.
Saenggang-cha (Ginger Tea)
Sliced ginger root added to boiled water produces this sweet and tasty tea that is effective in soothing sore throats and treating other respiratory conditions.
Ueong-cha (Burdock Tea)
Dried, roasted burdock root makes a tea known for its medicinal benefits that focus primarily on blood and the circulatory system.
Natural Roasted Burdock Tea, by Prince Herb
This package contains 20 nylon pyramid tea bags of burdock root tea. Steep in hot water and drink for many health benefits from the high concentration of antioxidants, vitamins, and minerals in each serving.
Yeongeum-cha (Lotus Root Tea)
A sweet-tasting tea is produced from the root of this plant. The medicinal benefits are centered on the respiratory system.
Combination and Other Teas
The final type of Korean teas on our list falls under the category of combinations of ingredients and those that do not fall under any of the previous distinctions.
Beoseot-cha (Mushroom Tea)
Made by infusing mushrooms in water. The health benefits of this tea include regulating blood pressure and aiding liver health.
Dried Wood Ears Mushroom, by Vigorous Mountains
This package contains 2 ounces of dried wood’s ear mushrooms that can be used for cooking, soups as well as in tea.
Dasima-cha (Kelp Tea)
Infusing kelp in water is what you do in order to make this Korean tea. The health benefits that come from it include increased metabolism, boosting immunity, and the regulation of the thyroid gland.
Donga-cha (Wintermelon Tea)
Prepared from the wintermelon fruit, this tea is said to be effective in eliminating excess water from the body.
Giguk-cha (Goji Chrysanthemum Tea)
A mixture of chrysanthemum flowers and goji berries is used to create this flavorful tea. It is used to improve eyesight.
Gyulgang-cha (Citrus Ginger Tea)
The combination of tart citrus fruit and the zing of ginger makes a great-tasting tea that is effective in treating respiratory concerns.
Hyeonmi-nokcha (Brown Rice Green Tea)
This is actually a blend of brown rice tea and green tea.
Dong Korean Brown Rice Green
This box features 50 x 1.5-gram tea bags of Korean brown rice green tea. It has a mild taste with a distinctive brown rice aroma.
Made with honey and several other ingredients, this is a cold drink that is used in Korean medicine.
Podo-cha (Grape Tea)
This is a tea made with a mixture of grapes, Korean pear, ginger, and honey.
Ssanghwa-tang (Root Tea)
This tea is made from a combination of white woodland peony root, rehmannia root, Mongolian milkvetch root, Korean angelica root, lovage root, Chinese cinnamon bark, and Chinese licorice.
Sunchae-cha (Watershield Tea)
A mixture of watershield leaves, magnolia berry-infused water, pine nuts, and honey is used to create this tea.
Korean Teas Frequently Asked Questions
Korean teas are a distinctive and flavorful type of tea that has been enjoyed in Korea for centuries. Korean teas are becoming more and more well-known all over the world thanks to their unique flavor profiles, health advantages, and cultural significance.
Korean teas, however, might still be a mystery to many people. We’ll go over some of the most frequently asked questions about Korean teas in this section, including what they are, how they differ from other teas, where to find them, and what to look for when buying them.
How are Korean teas different from other teas?
There are a number of ways that Korean teas are unique from other teas:
– Tea varietals: Unique tea varietals that are only grown in Korea are frequently used to make the country’s teas.
– Growing conditions: The flavor, aroma, and color of Korean tea are influenced by the soil, climate, and area in which it is cultivated.
– Processing techniques: The distinctive taste profiles and the scent of Korean teas are a result of the fact that they are frequently treated in different ways than teas from other areas.
– Advantages to health: Because they contain specialized antioxidants and other advantageous chemicals, several Korean teas are renowned for having a high degree of health benefits.
– Cultural significance: With tea drinking playing a significant role in traditional society, Korean teas have a rich history and cultural importance in Korea.
Where can I find Korean teas and are they widely available?
Several locations sell Korean teas:
– Online retailers: Korean teas are available online from specialized tea sellers who focus on providing a broad selection of teas from throughout the world. Other online retailers such as Amazon also sell a selection of Korean teas.
– Asian grocery stores: Asian grocery stores, particularly those that focus on Korean goods, may carry Korean teas.
– Tea shops: Korean teas are available in some tea stores, particularly those that focus on rare or exotic teas.
– Direct from Korea: You may also buy Korean teas directly from Korean tea farms or Korean tea businesses.
Depending on your location and how well-known they are there, Korean teas may or may not be readily available where you live.
Are Korean teas organic and what are the quality standards for Korean teas?
While some Korean teas are produced using organic farming techniques, others are not. The availability of organic Korean teas will vary depending on the producer and tea in question.
Korean teas are subject to a variety of quality standards, but many producers follow stringent quality control procedures to guarantee the freshness, flavor, and aroma of their products. This might entail employing particular harvesting and processing methods, testing the tea for purity and impurities, and packaging the tea to preserve freshness.
The Korean Tea Culture Association and the Korean Tea Research Institute are two additional organizations that oversee the standard of Korean teas in Korea. These groups work to raise awareness of the value of Korean teas as well as their quality both domestically and abroad.
It is important to research the specific brand and producer of Korean tea you are interested in to determine their quality standards and practices.
Can Korean teas be brewed with traditional tea equipment or are special tools required?
Teapots, infusers, and other traditional teaware can be used to make Korean teas. To make Korean tea, no additional equipment is needed. Depending on the type of Korean tea being brewed, the precise brewing procedure may change, although a range of Korean tea mixes may be prepared using conventional teaware such as teapots and tea cups. It is also feasible to heat water for brewing Korean teas using more contemporary tools, including electric kettles. In the end, the type of brewing apparatus used will depend on taste preferences and the tea being made.
What are some common health benefits of drinking Korean teas?
Depending on the variety of tea and the components it contains, drinking Korean tea can offer a number of health advantages. Korean teas frequently have health advantages, such as:
– Antioxidants: Antioxidants, which are present in abundance in many Korean teas, can aid in defending the body against harm from dangerous molecules known as free radicals.
– Digestion: Some Korean teas, like ginger tea, can aid in bettering digestion and easing gastrointestinal discomfort.
– Immune system: It is thought that Korean teas, including citron tea, will strengthen your defenses against disease.
– Hydration: All teas, including Korean teas, can hydrate the body and aid in maintaining its fluid balance.
– Stress relief: Relaxation and stress reduction are aided by drinking tea, particularly hearty and soothing varieties like Korean teas.
It’s important to note that the specific health benefits of Korean teas may vary depending on the type of tea, its ingredients, and how it’s brewed. It’s always a good idea to consult with a healthcare professional before adding any new supplement, including tea, to your diet.
What are some food pairings that go well with Korean teas?
Various foods can be combined with Korean teas to make a delectable and well-rounded meal. Korean teas pair well with a variety of foods, such as:
– Rice dishes: Rice-based dishes like bibimbap, japchae, and fried rice go well with Korean teas.
– Spicy foods: Korean teas can aid in balancing the heat of spicy foods like kimchi stew and spicy fried chicken by cooling the palate.
– Fish and seafood: Korean teas go well with seafood dishes like grilled fish and sashimi.
– Noodles: Korean teas go well with dishes that contain noodles, like ramen and udon.
– Sweets: Sweet desserts like mochi and pastries made in Korea go well with Korean teas.
How should Korean teas be stored and for how long can they be kept fresh?
Korean teas need to be kept cool, dry, and away from light, heat, and potent smells. Korean teas can retain their flavor and freshness if they are kept in airtight containers. It is advised to store tea bags in a resealable bag and loose-leaf teas in airtight containers with a tight seal to keep out air and moisture.
Korean teas can have varying shelf lives depending on the variety and storage method used. High-quality loose-leaf Korean teas can typically be kept fresh for 6 to 12 months while tea bags may only have a 3 to 6-month shelf life. However, the best way to tell if tea is still fresh is to look at the expiration date on the package and use your senses, such as sight, smell, and taste. It is best to throw away tea that has lost its flavor or aroma and buy new tea instead.
In conclusion, this in-depth review of the different types of Korean teas showcases the diversity and richness of Korean tea culture. Each type of tea has a distinctive flavor profile that reflects the history, geography, and cultural traditions of the region, from the bold and earthy flavors of green tea to the sweet and refreshing taste of omija tea.
With over 70 different types of Korean teas listed here, Koreans clearly love their tea and also enjoy exploring different ways to make that tasty, often healthy, beverage.
As the popularity of Korean culture and cuisine continues to grow around the world, so does the interest in Korean tea. There is something to savor for everyone, whether you are a tea connoisseur looking to broaden your palate or someone interested in learning more about the cultural significance of Korean teas. You can embark on a sensory journey that will enable you to encounter the essence of Korean culture and traditions by trying out various varieties of Korean tea.
This list is not complete, but it does give you a good idea of the many different ways Korean teas can be made and how it is connected to the culture of the region.
Wow! This list really is in depth! I had no idea there were so many types of Korean tea and now I am curious to try at least half of them. Thanks!