5 Different Types of Teas that Koreans Enjoy

In the heart of Korean culture lies a rich tapestry of teas, each weaving a tale of flavours and health benefits. Explore the diverse world of Korean teas, from the mild Okususu-cha (Corn Tea) to the robust Hyeonmi-cha (Brown Rice Tea). Uncover the art of preparation and the cultural significance behind each cup, as we take a step into the soothing world of Korean tea traditions.

1. Okususu-cha (Corn Tea)

 A staple in Korean households, this mild tea, derived from toasted corn kernels, complements meals and replaces water with ease. Discover how the resilience of corn transforms into a delightful daily brew.

 

2. Bori-cha (Barley Tea)

A widely-enjoyed summer companion, Bori-cha tantalizes taste buds with its carefully toasted barley essence. Whether served hot in winter or cold in summer, its nuanced flavors make it a perennial favorite.

 

3. Oksusu-suyeom-cha (Corn Silk Tea)

Elevating the overlooked corn silk to a tea ingredient, Koreans ingeniously craft Oksusu-suyeom-cha. Uncover the process of turning what was once discarded into a flavorful tea, often combined with roasted corn for an extra kick.

 

4. Hyeonmi-cha (Brown Rice Tea)

 

 A cousin to Japan's Genmai cha, Hyeonmi-cha dances on the taste buds with its roasted brown rice charm. Delve into the meticulous toasting process that imparts this tea with a delightful nuttiness.

 

5. Daechu-cha (Jujube Tea)

 

From Korean cuisine to the teacup, jujube takes centre stage in Daechu-cha. Follow the journey of these dried fruits from harvest to tea infusion, revealing a concoction that combines sweetness with tradition.

Embark on a flavorful expedition through Korea's tea culture, where every sip is a celebration of tradition, innovation, and the subtle nuances that make each tea a unique experience.