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Traditional Teas print

Green Tea Medicinal Tea Fruit-based Tea Grain-based Tea Traditional Beverages
  Fruit-based Tea
Daechucha (대추차, Jujube tea)
Té de azufaifa “daechucha”

In Korea, Daechu (jujube) is synonymous with autumn fruit and has long been used as a medicine and in a variety of Korean dishes. The best daechu fruits are large, lustrous and deep in color. When the fruit ripens to a rich red, it is dried and ready to be made into tea. The tea is known as a powerful agent in combating colds, reducing fever, soothing neuralgia, warming the body and aiding digestion.

* Recipe: Add dried daechu to water and boil it down until it becomes a dark infusion. Stir a few spoonfuls of the mixture into a cup of hot water.

Purchasing Information
Daechucha is available for purchase in powdered form or in plastic bottles at department stores, supermarkets, or local markets. It is also served at traditional tea houses.
Yujacha (유자차, Citron tea)
Té de cidra “yujacha”

The deep aroma and flavor of yuja (a type of citrus fruit) make it a much-favored wintertime tea. Korean people have been making yujacha since ancient times, using the highly acidic citrus rinds of the yuja, a part of the fruit that would have had very little use otherwise. To make the tea, remove the seeds, leaving only the flesh and rind. The easiest way to make yujacha is to thinly slice the rind and boil it in water to extract the flavor. Yuja is beneficial in treating coughs, headaches, and neuralgia. It is interesting to note that yujacha is especially popular with the Japanese.

* Recipe: Mix slices of yuja with sugar and set aside for 3 to 4 days. Add a few spoonfuls of the mixture to hot water and stir. Drop in a couple of pine nuts for garnish and enjoy.

Purchasing Information
Yujacha is available for purchase in glass bottles in department stores, supermarkets, or local markets. It is also served at traditional teahouses.
Omijacha (오미자차, Schizandra tea)
Té de Schisandra chinensis “omijacha”

In Korea, omija has long been used for medicinal purposes. It comes from the Schizandra plant, a woody vine on which clusters of the red berries form in August and September. As the Korean name omija (five flavors) signifies, the berry exudes salty, sweet, sour, pungent, and bitter flavors. The tea has a vibrant red color, making it the perfect base for fruit punch. Omija is beneficial in lowering blood pressure and for detoxification. Dried omija berries can be ground to a powdered form and mixed in hot water as a tasty beverage. Fresh berries can also be soaked in cold water for a few hours until the flavors are extracted. It is then boiled and mixed with honey or sugar.

* Recipe: Combine dried omija with water and let it simmer. Sweeten with honey or sugar.

Purchasing Information
Omijacha is available for purchase in condensed or powdered forms at department stores, supermarkets and local markets. It is also served in traditional teahouses.
Mogwacha (모과차, Chinese quince tea)
Té de membrillo “mogwacha”

Mogwacha is made using the fruit of the Chinese quince. The sweetness and fragrant aroma of mogwa makes it a more unusual drink, and it is often enjoyed in the winter. Drinking mogwacha regularly helps prevent colds and the ginger and cinnamon in the mixture help warm the body. Mogwacha can be made at home or bought in glass jars in grocery stores.

* Recipe: Put thinly sliced fresh ginseng, ginger, cinnamon, mogwa preserves, and jujube in water and let it simmer until reduced to half.

Purchasing Information
Mogwacha is available for purchase in condensed form in department stores, supermarkets, and local markets. It is also served in traditional tea houses.
Maesilcha (매실차, Plum tea)Té de albaricoque “maesilcha”

Maesil tea is made from an Asian species of plum. Brewed from the sour juice of the fruit, maesilcha aids in combating fatigue and stimulating the appetite. It also helps detoxify the body, enhance intestinal function, and relieve symptoms of food poisoning and diarrhea. In spring, people can be found busily preparing maesil extract, maesil liquor, and maesil pickles, which are tried-and-true home cure-alls. Maesil is also used to make jam, juice, condensed liquid, soy sauce and vinegar. It can be dried and stored for later consumption.

* Recipe: Take well-ripened maesil, wash it and dry thoroughly. Arrange a layer of maesil in a large pot and sprinkle with a layer of sugar. Repeat until the pot is filled. After a month, take the maesil out and leave it to ferment for 1 to 3 months. To make the tea, mix a few spoonfuls of this condensed juice in hot water.

Purchasing Information
Maesilcha is available for purchase in extract form in department stores, supermarkets, or local markets. It is also served in traditional teahouses.
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