Traditional Korean teas

Besides leaf teas like green tea, Korean traditional teas include many made from grains, fruits and herbs: yuja (citron), jujube, ginger, ssanghwa herbal tea, omija (five-flavor berry), barley and corn tea. In Korean, these infusions are all called cha even without tea leaves. Traditional teahouses are the best place to try them.

Boricha is made from roasted barley. It is caffeine-free with a toasty, nutty flavor, so many Korean homes and restaurants serve it instead of plain water, hot or cold. Corn tea and cassia seed tea are served in some places too.

Yuja-cha is made by stirring yuja-cheong, thinly sliced citron preserved in honey or sugar, into hot water. It is sweet, tangy and fragrant, especially popular in winter. Jars of yuja-cheong are a common souvenir, and you can also mix it with sparkling water for a refreshing ade.

Omija, the five-flavor berry, is named for supposedly combining sweet, sour, bitter, salty and pungent tastes. Omija tea is ruby red with a dominant sweet and tangy flavor. It is served cold in summer and warm in winter. Mungyeong is well known for growing omija.

Ssanghwa-cha is a dark, rich herbal tea brewed from several medicinal herbs, including rehmannia, angelica and cinnamon. In old-style tea rooms it may be served with an egg yolk or nuts floating on top. It is bittersweet and enjoyed for warming up on cold days.

Korea's best-known green tea regions are Boseong in South Jeolla Province, Hadong in South Gyeongsang Province and Jeju Island. Boseong's terraced tea fields and Jeju's broad plantations are popular tourist spots, and Hadong is known for its long history of tea cultivation.

Traditional teahouses cluster in hanok areas of Seoul such as Insadong, Bukchon and Samcheong-dong. You can enjoy traditional tea with rice cakes and sweets in a hanok setting. Regional destinations like Gyeongju and Jeonju Hanok Village also have teahouses. Some teahouses have floor seating, so be ready to remove your shoes.

Daechu-cha is made by long-simmering or finely grinding dried jujubes into a thick, naturally sweet tea. It is often garnished with pine nuts or slivers of jujube. Its warm, almost creamy texture makes it a winter favorite. It is a staple on traditional teahouse menus and a favorite of older Koreans.

Saenggang-cha is made by simmering ginger or stirring ginger syrup into hot water. It is spicy and warming, and Koreans often drink it when they feel a cold coming on. Honey or jujubes are sometimes added for sweetness. The bite can be strong, so sip slowly at first.

Teas made from tea leaves, such as green tea, contain caffeine. But grain and fruit teas like barley, corn, yuja, jujube and ginger tea are generally caffeine-free. If you are avoiding caffeine, these make an easy choice. Blended teas may contain green tea, though, so check the ingredients.

Some cultural centers, temples and traditional teahouses offer programs teaching Korean tea etiquette, called darye. You learn how to handle teaware and brew tea properly. Check each institution's official information for availability and booking. Some programs also include tasting traditional sweets with the tea.

Oksusu-suyeom-cha is brewed from roasted corn silk and corn kernels, giving a nutty, gently sweet flavor. It is widely sold in bottles at Korean convenience stores and supermarkets. It is caffeine-free, so many people drink it instead of water. It is good cold in summer too.

Convenience stores stock bottled corn silk tea, barley tea, oriental raisin tree (hutgae) tea, green tea and solomon's seal (dunggulle) tea. Most are unsweetened, so they pair well with meals. In winter you can also buy warmed bottles from heated display cases.

Sikhye is not a tea but a sweet traditional rice drink, made by fermenting cooked rice in malt water. It is served chilled with grains of rice floating in it. It is famous as the classic drink at jjimjilbang bathhouses, and canned or bottled versions are widely available.

Sujeonggwa is a traditional cold drink made by simmering ginger and cinnamon, sweetening the liquid and serving it with dried persimmons soaking inside. It is spicy and sweet at the same time. It is a classic holiday dessert drink, often garnished with pine nuts.

Yuja syrup, jujube tea, green tea and omija syrup are sold at supermarkets, souvenir shops in Insadong and airport stores. Tea bags or powdered versions are light and keep well, making them great gifts. On international flights, carry-on liquids must be in containers of 100ml or less inside one 1-liter clear zip bag, so liquid syrups are easier to pack in checked luggage.

At restaurants, people often sip barley tea or grab a vending machine coffee after eating. At home, offering guests green tea or yuja tea is a common gesture of hospitality. Many people today head to a cafe for coffee after a meal instead.

Herbal teas have long been drunk in Korea for their perceived health benefits, but many specific claims have not been scientifically proven. Some herbs may require caution during pregnancy or while taking medication. If you have health concerns, consult a medical professional.

Boseong's green tea fields are said to be most beautiful from spring into early summer, when fresh leaves sprout and the terraces turn vivid green. A green tea festival is often held in spring. Dates change every year, so check Boseong County's official information.

On formal occasions, fill the cups of elders first and hand over cups with both hands. Tea is poured to a moderate level rather than filled to the brim. In everyday settings, people are much more relaxed about it. Receiving a cup with both hands is also a nice touch.