Though the world of Korean tea is vast and the catalog of both historic and contemporary teas are quite long, the selected list below is some of the most common teas one will find at cafes, supermarkets, offices, and in people’s pantries at home!
Herbal, fruit and floral teas are particularly popular in Korean tea culture.
- Green tea – nokcha
- Black tea – hongcha
- Mugwort tea – ssukcha
- Korean pine needle tea – Solipcha
- Chrysanthemum tea – Gukhwacha
- Jujube tea – Daechuja
- Pumpkin tea – Hobakcha
- Plum tea – Maeshilcha
- Magnolia berries tea – Omicha
- Yuzu citrin tea – Yujacha
- Barley tea – Boricha
- Brown rice tea – Hyeonmicha
- Brown rice and green tea – Hyeonmi nokcha
- Corn kernel tea – Oksusucha
- Job’s tears tea – Yulmucha
- Angelica root tea – Danguicha
- Balloon root tea – Dorajicha
- Solomon’s Seal tea – Donggulraecha
- Red ginseng tea – Hongsamcha
- Korean ginseng tea – Insamcha
- Ginger tea – Saenggangcha
- Burdock tea – Uongcha
- Ssanghwatang – Traditional tea made of 9 different herbs and spices that are believed to have medicinal properties including licorice, angelica root, and others. This tea is very strong and bitter tasting.
- Sujeonggwa – Another traditional tea made of fruit, herbs, and spices and also with believed medicinal properties. While Ssanghwatang is very bitter with an almost coffee-like body and flavor profile, sujeongghwa is very spicy and sweet. It is made from ingredients like cinnamon, dried persimmon, ginger, and others.
The featured image at the beginning of this post is from 김경복 of PixaBay.
