Korean tea refers to herbal infusions that are served hot or cold. They can be made from any plant part like fruits, leaves, roots and grains. The tea leaves used in Korea have to be plucked within two months. The scarcely opened buds are the best and once they grow, they will be too coarse to use.
Korean tea from roots is made using a variety of roots. Tea made from ginseng increases one's energy and can also remedy stomach- ache. It boosts the immune system, prevents the depletion of hormones and protects the body against chemical toxins. Tea made from boiling dried root of angelica gigas is used for postpartum care. Another tea called Saenggang is made from ginger and honey is added. It prevents colds and betters digestion.
Korean tea also includes teas made from fruits. They can be punch like or can be made from dry fruits, ginger, dogwood, maesil and various other fruits. Grains and seeds like barley, corn and rice are also used to make teas. Barley tea can relieve indigestion and constipation. Mulberry leaves and persimmon leaves are used to make teas along with pine needles and chrysanthemum flowers soaked in honey.
While brewing Korean tea, only hot water is used unlike India and Sri Lanka where boiling water is used. Green tea should never have water above 70 degrees in order to get the best taste out of it. Another kind of tea called Panyaro required the water to not be above 30 degrees. When tea is prepared as above the taste is lost because of the bitterness of the tea.
Koreans also have a special tea set to serve tea and have a specific way of doing it. Korean tea is drunk by holding the cup in both hands and is supposed to have 5 tastes, salt, bitter, sweet, peppery and tart in different degrees. The tea leaves left after making tea are used for a variety of purposes like in the bath- water, hair rinsing, etc.
Green tea helps ward off drowsiness and makes one mentally and physically alert. It is rich in Vitamin E and Vitamin C and has anti-aging, skin whitening and sight- improving properties. The young leaves that are dried before they wilt produce this green liquid, hence the name.
Like the Chinese, Koreans have a tea ceremony too. Here they stress on one being at ease and natural in a formal setting. The metal ware used for the ceremony varies with the seasons. The tea is poured by the hostess, into the cups from a height above the cup so as to create bubbles. It is also supposed to bring luck.
Korean teas have a lot of variety though the one very popular is the green tea. Since they are made from a variety of sources, they give a variety of health benefits in addition to taste. Other than the green tea, other Korean teas involve a little complicated preparation but will be well worth the effort.
To learn more about the equipment needed to brew Loose Leaf Tea and how to use it, see out Tea Equipment section
Shop for Loose Tea, Teapots, and Accessories in our Loose Tea Shop
Korean tea refers to herbal infusions that are served hot or cold. They can be made from any plant part like fruits, leaves, roots and grains. The tea leaves used in Korea have to be plucked within two months. The scarcely opened buds are the best and once they grow, they will be too coarse to use.
Tell a friend