IV. Uniqueness of Korean Cuisine : Tea

This is the fourth part of a series focusing on the benefits of Korean well-being. We will continue to explore the Korean diet and its relationship with longevity and health.


After spending several articles discussing different types of Korean cuisine, we will shift our focus to Korean well-being beverages. Traditional and contemporary Korean beverages hold an equal number of health benefits and remain very unique compared to Western beverages such as milk, soda, coffee, and juice.

In Korea, tea drinking is an experience characterized in social, cultural, and spiritual aspects. It has evolved from a simple drink into an herbal treatment for various ailments. Traditional Asian medicine follows the belief that there are three hundred and sixty vital energy channels in the human body. Referred to as chi, these channels must remain unblocked in order for nature to provide balance and harmony to the body. Maintaining chi levels is preventive maintenance for the body. Along with meditation and exercise, tea is used as a treatment to unblock or repair damaged chi.

A tea drink is created by steeping processed parts of a tea bush. The buds, twigs, and leaves of a tea bush are placed in a pot of boiling water for a specified amount of time. Korean tea is a unique blend that combines the above mentioned with fruits, grains, and roots that are common to Korean medicine. Besides water, tea is the second most popular beverage in Korea.

Korean tea was first recorded to have been consumed in the year 661 during a spiritual ceremony of the Geumgwan Gaya Kingdom (42-562). The latter Goryeo Kingdom (918-1392) also has records of tea in Buddhist monk tea offerings. And during Korea's Choseon Kingdom (1392-1910), tea was consumed by the royal family and dignitaries during daily daytime tea ceremonies and on special ceremonial days. Commoners too began consuming tea towards the later years of this dynasty. During this time of Confucian philosophy, Koreans believed that tea held a role as both drink and medicine. The Korean physicians of the Choseon Kingdom divided human beings into four types based on their emotional characteristics. Different body types were determined to require different medicines. Tea creates a harmony between body and nature. As a medicine used to treat each of the specific body types, tea can successfully mend damaged health.

There are numerous health benefits to drinking tea. In some studies, tea is shown to lower cholesterol levels and protect against lung, prostate, and breast cancer. Additionally, tea is shown to reduce the risk of heart disease and aids in weight loss. Tea helps in digestion, metabolism detoxification, fatigue, and clearing our minds for improved thought processes.

The antioxidants in tea have put it in the spotlight in recent years. Tea contains large amounts of antioxidants that are believed to be linked to longevity. Oxidation is a standard process that occurs in our body and is vital to life. As a result of a normal metabolism, our cells are progressively damaged by means of cell oxidation. Environmental influences such as pollution and excessive sunlight amplify the cell damaging oxidation process.

Antioxidants reduce the pace of oxidation to our cells, thereby limiting the effects of aging. Blueberries and pomegranates hold distinction for their antioxidant properties. Green and black teas provide nearly ten times the amount of antioxidants of these fruits. While tea production in Korea is limited due to the cold climate, the warmer southern part of the country is where most tea is grown. Jeju Island, Boseong, and Jiri Mountain are prominent green tea growing locations. Jeju's teas are known to be slightly salty due to the proximity of the ocean.

All teas can be grouped into four categories: green, white, oolong, and black tea. Oolong and white teas are common in Chinese culture. In Korea, the earliest tea used for ceremonial purposes was a type of black tea. Ceremonial Korean teas were consumed on days related to the seasons as well as birthdays and anniversaries. The teas later imported and grown by Buddhist monks provided a greater variety and included green teas. Koreans believe that each of the four tea categories can heal us and influence our individual senses. Teas can be described by the following categories: bitterness, astringency, sweetness, sourness, and saltiness.

``Boricha'' is a traditional roasted barley tea served with meals in restaurants. Made of barley, ``boricha'' may remind Westerners of the flavor of Cheerios cereal. ``Boricha'' is served all year, as a hot beverage in the winter and as a cold drink in the summer. The Korean variety differs from the more simple Japanese form. In Korea, it is often combined with roasted corn. The sweetness of the corn helps to minimize the bitterness of the barley.

Barley tea is naturally caffeine free and is considered a good treatment for the common cold as it alleviates congestion. It is also known to relieve upset stomachs and constipation, cool the body, and cleanse the digestive system. A recent study in Japan found that barley tea increases blood viscosity. A tea similar in flavor to barley tea is ``hyeonmicha.'' It is made from an unpolished roasted brown rice and tastes slightly sweeter.

``Insamcha'' is another common traditional Korean tea. Insamcha is a ginseng tea that can be purchased in the supermarket or department store in powder form. It is also served as a hot tea at cafes. The flavor of the ginseng varies depending on whether it was dried, not dried, or steamed. Ginger is believed to be helpful in relieving fatigue as well as protecting the liver from damage. Ginseng contains adaptogens which help to manage stress, fatigue, and anxiety. Western case studies have established that ginseng is effective in lowering blood sugar levels and lowering cholesterol. People with Type-two diabetes and high cholesterol can benefit the most from ginseng tea. Currently, additional studies are underway to link ginseng consumption with improved memory and thinking capabilities as well as increasing body energy.

Ginseng tea is prepared by slicing ginseng into thin strips. Sugar or honey is added and the combination is left to sit. The ratio is ten parts water to one part ginseng. The ginseng is then boiled for several hours with water to make the tea.

``Saenggangcha,'' or ginger tea, is a Korean tea served hot and enjoyed at cafes. It can also be purchased as an instant mix from the supermarket. The ginger root is cleaned and sliced thin with the skin left intact. It is stored in honey for several weeks before boiling. Ginger is commonly used as an ingredient in Asian medicine. It is recommended for cold prevention, headaches, motion sickness, diarrhea, and for those with lower than normal body temperatures.

``Omijacha'' is another unique and interesting traditional Korean tea. The name omija means ``five tastes.'' These tastes are: sweet, sour, bitter, salty, and pungent. It can be purchased as a cold tea in the supermarket or as a hot tea at cafes. ``Omija'' is an Asian Schizandra berry used in Korean medicine. It is dried before boiling. It is typically mixed with honey or watermelon juice to create ``omijacha''. This berry tea is believed to tame coughing and help treat asthma.