Yulmu-cha or is a tea made of roasted, powdered yulmu (grains of Coix lacryma-jobi var. ma-yuen), sometimes mixed with nuts such as walnut. The tea, usually served hot, is also
Insamcha, Ginseng Tea, 人参茶, インサムチャ, 高麗人蔘茶, 인삼차
A traditional tea made with brewed fresh ginger and sweetened with sugar. Jujubes may be added to enhance the aroma. Also made by adding ginseng tea powder to boiled water.
Yuja Cha, Yuzu Tea, 柚子茶, ユジャチャ, 유자차
Tea made with yuja (Korean citrus) concentrate, which is a preserve made with sliced yuja fruit and sugar or honey. It is a sweet and tart tea served hot in
Ssanghwacha, Medicinal Herbal Tea, Medicinal Herb Tea, 双和茶, 雙和茶, サンファチャ, 쌍화차
White woodland peony, rehmannia glutinosa, licorice, cnidium, cinnamon, dong quai root, and other medicinal herbs decocted in a decoction maker. This is an energy-boosting tea that can be enjoyed with
Omija Hwachae, Five-flavor Berry Punch, Omija Punch, 오미자화채
A sweet and tangy punch made with omija (schisandra berry), which boasts a complex flavor of five tastes – sweet, sour, bitter, salty, and spicy. Omija is brewed in water
Sikhye, Sweet Rice Punch, 甜米露, 甜米釀, シッケ, 식혜
A traditional dessert beverage made by fermenting rice in malt. Always served cold, it is also called dansul or gamju. 把米饭与麦芽一同发酵，然后加入砂糖制成的甜味饮料，多以冷饮食用，并加入一些米粒。将发酵的饭粒和麦芽水一起熬煮的 称为甘酒。 把米飯與麥芽一同發酵，加入白糖煮成的香醇甜美的飲料。 ご飯を麦芽で発酵させたものに砂糖を加えて冷やしたもの。ご飯粒が浮かんだもの、ご飯粒をこしたものなどがあり、「カムジュ（甘酒）」とも呼ばれる。 en.wikipedia.org/wiki/Sikhye
Sujeonggwa, Cinnamon Punch, 水正果(生姜桂皮茶), 水正果(生薑肉桂茶), スジョングァ, 수정과
A cool drink of simmered fresh ginger and cinnamon sweetened with sugar or honey. Served with softened, dried persimmons and pine nuts. 桂皮和生姜煮水，加 入砂糖和蜂蜜，冷却后饮用。饮用时可加入泡 制好的柿饼和松籽。 桂皮和生薑加水煮，摻入白糖，再放入乾柿子和松仁，置涼後飲用。 シナモンやしょうがを煮出して、砂糖や蜂蜜を混ぜ、冷やした飲み物。ふやかした干し柿を入れ、松の実を浮かべて飲む。 en.wikipedia.org/wiki/Sujeonggwa
Misutgaru, Powdered Mixture of Roasted Grains, Roasted Grain Powder, 炒面茶, 麵茶, ミスッカル, 麦こがし, 미숫가루
A mixture of steamed, dried, roasted, and powdered grains, including short grain rice, glutinous rice, brown rice, barley, beans, Job’s tears, and others. Sugar, ice, and water are added to
Saenggang Cha, Ginger Tea, 生姜茶, 生薑茶, センガンチャ, 생강차
Washed and peeled ginger thinly sliced and boiled with dates and water in a pot. Served with or without honey, depending upon one’s preference, ginger tea is known to be
Mogwa Cha, Quince Tea, 木瓜茶, モグァチャ, 花梨茶, 모과차
Quince tea is made by simmering thinly sliced and dried quince for a day or so. Served with sugar or honey, depending upon one’s preference, this fragrant tea tastes both
