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Ogwa-cha (Korean: 오과차; Hanja: 五果茶) or five fruit tea is a traditional Korean tea made with walnut, ginkgo, jujube, chestnut, and gotgam (dried persimmon). [1] The ingredients are mashed with ginger, boiled in water, and strained to make the tea. [1] [2] Optionally, honey can be added to taste. [2]
Although tea from the Camellia sinensis plant is not as popular as coffee in South Korea – with the annual South Korean tea consumption at 0.16 kg (0.35 lb) per capita, compared to 3.9 kg (8.6 lb) for coffee [10] – grain teas are served in many restaurants instead of water. [11] [12] Herbal and fruit teas are commonly served, both hot and ...
Yuja tea is popular throughout Korea, especially in the winter. [2] This tea is created by curing yuja into a sweet, thick, pulpy syrup. [3] It does not contain caffeine. [2] It is often sold in markets in large jars and used as a home remedy for the common cold. Yuja tea is made from the yuja fruit, which is commonly known outside of Korea as ...
Omija-cha (Korean: 오미자차) or magnolia berry tea is a traditional Korean tea made from dried Schisandra berries—omija in Korean. [1] Omija means "five flavors", which are sweetness, sourness, bitterness, saltiness, and pungency. [2] The tea can be made by boiling dried magnolia berries in water on low heat, then adding honey. [3]
Lotus root tea, called yeongeun-cha (연근차, 蓮根茶, [jʌn.ɡɯn.tɕʰa]) in Korean, is a tea made by infusing dried lotus root slices or mixing lotus root powder in hot water. [6] Lotus root powder for tea can be made by either by drying lotus root juice, or grinding dried lotus root slices into powder. [2]
Daechu-cha (Korean: 대추차) is a traditional Korean tea made from jujubes. [1] The tea is deep ruby-brown to rich dark maroon in color and is abundant in iron, potassium, and vitamins B and C. [2] It is often garnished with pine nuts. [3]