Different Types of Tea in Korea
Here are some of the local teas that are grown in Korea and a little about them!
녹차: Green tea
green tea is one of Korea’s most traditional and popular teas
보리차: Barley tea
made from roasted barley, it can be served hot or cold
옥수수차: Corn tea
brewed with roasted corn kernels, the tea is popular hot in winter. also served in restaurants alike barley tea
유자차: Citron tea
made from yuzu fruit, this tea is used to help fight colds during winter
대추차: Jujube tea
made from Korean dates, this tea is sweeter and soothing
생강차: Ginger tea
a classic often paired with honey to make it sweeter. I know I like it when I’m feeling a bit sick, also with a good amount of honey for my throat
쌍화차: Ssanghwa tea
traditional tea, made from a blend of medicinal herbs; drank for good health
오미자차: Five-Flavor tea
specialty tea, which has elements of sweet, sour, salty, bitter, and spicy flavors.
인삼차: Ginseng tea
a favorite of mine! Made directly with ginseng root (pictured above) or with a powdered form, this tea is touted as being a huge health benefit.
매실차: Plum tea
brewed from fermented plums, it has a slightly tangy and refreshing flavor
국화차: Chrysanthemum tea
floral tea made from chrysanthemum, often said to be calming
연잎차: Lotus leaf tea
focusses on detoxing, using the leaves of the lotus plant for this tea
감잎차: Persimmon leaf tea
known for its high vitamin C content, it’s made from dried persimmon leaves.
