Korean tea

A mug of omija cha, a Korean herbal tea made from the berries of Schisandra chinensis.

Korean tea (Korean: 차 Korean pronunciation: [tɕʰaː]) is a Korean traditional tea which is a variety of herbal and plant infusions, including the leaves of the tea bush (Camellia sinensis). Like brews made from tea leaves, Korean tea is prepared by infusing fruits, leaves, roots, or grains in hot water. The resulting drink is served hot or cold.

History

In Gakjeochong, a Goguryeo tomb shows a knight drinking tea with two ladies (5-6th century)
Tea production in South Korea.
Tea production in Asia (2012).
Tea consumption per capita in South Korea

The first historical record documenting the offering of tea to an ancestral god describes a rite in the year 661 in which a tea offering was made to the spirit of King Suro, the founder of the Geumgwan Gaya Kingdom (42-562). Records from the Goryeo Dynasty (918-1392) show that tea offerings were made in Buddhist temples to the spirits of revered monks.

During the Joseon Dynasty (1392-1910), the royal Yi family and the aristocracy used tea for simple rites, the "Day Tea Rite" was a common daytime ceremony, whereas the "Special Tea Rite" was reserved for specific occasions. These terms are not found in other countries.

Toward the end of the Joseon Dynasty, commoners joined the trend and used tea for ancestral rites, following the Chinese example based on Zhu Xi's text Formalities of Family.

Drinking of green tea by common people in Korea was not popular until recently. Commercial production of green tea in South Korea began in 1970s.[1] Even in 2012, production of tea in South Korea is 20% of Taiwan and 3.5% of Japan and tea consumption per capita is less than one tenth of other East Asian countries.[2][3]

Culture

Types

Made from roots

Insam cha

Insam cha (인삼차, 人蔘茶) is a tea made from ginseng, which can be a fresh ginseng (수삼, 水蔘), a dried ginseng (건삼, 乾蔘) or a red steamed ginseng (홍삼, 紅蔘). The sliced or whole ginseng is boiled for a few hours, and then refined sugar (or unrefined sugar such as honey) may be added. A common ratio is 500 mℓ of water to 50 g of ginseng. Sometimes, jujube can be added when boiled.

Efficacy in Traditional Beliefs: Some believe that Insam cha is good for increasing energy, especially for someone who catches colds frequently in winter. It also has a remedial effect on stomachaches due to low body temperature. However, neither belief has been shown in independent scientific evaluations.

Danggwi cha

Danggwi cha (당귀차, 當歸茶) is a tea made from boiling the dried root of Korean angelica (Angelica gigas). The dried root of Korean angelica is gently boiled in water for a few hours. Sometimes, ginger root can be added for preference when boiled.

Efficacy in Traditional Beliefs: Korean angelica is often called ginseng for woman. Some believe that it is good for (white) leucorrhoea and postpartum care. If consumed for a long time, it can remedy cold fingers or toes. However, neither belief has been shown in independent scientific evaluations.

Saenggang cha

Saenggang cha (생강차, 生薑茶) is a tea made from ginger root. The ginger root is washed and sliced without peeling. The sliced ginger root is stored with honey for a few weeks. To make tea the mixed honey and ginger root is added to hot water.

Efficacy in Traditional Beliefs: Some believe that Saenggang Cha is useful to prevent colds and to aid digestion. It also has a remedial effect on diarrhea and stomachache due to low body temperature. It helps someone who has a low body temperature due to bad circulation. However, neither belief has been shown in independent scientific evaluations.

Others

Made from fruits

Mogwa cha

Made from grains and seeds

Made from leaves

Others

See also

Wikimedia Commons has media related to Tea of Korea.

References

  1. ↑ Lee, Geumdong (2014). "The Leaders' Contribution of the Formative Period of Korea's 3 Main Tea Producing Areas" (PDF). Bulletin Faculty Agriculture, Saga University. pp. 1–20.
  2. ↑ "FAOSTAT > Food Balance > Food Supply > Crops Primary Equivalent". FAO.
  3. ↑ "Crops, Production, FAOSTAT". FAO.
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