A list of traditional Korean teas that are less commonly seen outside of Korea. Contains information on how they’re grown, and made, as well as their unique flavors!
If you ever visited a Korean restaurant or had a Korean friend, you probably would have had some barley tea (Boricha 보리차) and corn tea (Oksusu cha 옥수수차).. but did you know there are many more special teas that Koreans have been drinking for centuries?? Btw, if you want to look up the more common everyday list you can read the post on 14 Korean Teas here.
Would you like to be adventurous and try some unique teas— special teas you seldom hear of? Well, here are some exotic (or I would just say they are ‘special’) Korean teas!
Table of Contents
BEYOND EVERYDAY KOREAN TEAS
1. Gamnip-cha 감잎차 (Persimmon Leaf Tea)
Korean Persimmon Leaf Tea is MY ABSOLUTE FAVORITE!!
I am sure you have heard of persimmon (diospyros kaki) – the well-loved Asian fruit, known for its lovely soft and sweet flavor (unless you eat unripe ones and you get a lot of unpleasant tannins), and the bright orange skin.
During my visit to a Korean insadong cha-jip 인사동 찻집 (tea house) several years ago, I got to taste the heavenly smooth, mild and a very comforting, warm earthy flavor of the gamnip-cha (감잎차; 柿葉茶).
HOW IT’S MADE – Around May and June, young persimmon leaves are collected, and trimmed to ensure that the nutrients within them are preserved well. The leaves are then washed, steamed, rubbed, dried and roasted. Cooking the leaves gets rid of any bitter flavor it may have and rubbing it ensures the flavor of the tea will seep out easily into the tea water.
HOW TO ENJOY – Add 2-3g of persimmon leaves to 200 ml of hot water, and let it sit for 2-3 minutes before drinking. Note that you can add water and steep 1-2 more times with the same leaves.
When making gamnip-cha, be aware that if the water is too hot, it will end up reducing the amount of vitamins in the tea leaves, and make the tea taste much more bitter than it should. Therefore, it is recommended that once the water is boiled, it should be left alone to cool off until it is 70-80ºC (158-176ºF) before the tea leaves are added.
CAFFEINE – None.
TASTE – The tea is gentle on the palate, it is mildly earthy and has a very comforting roasted flavor. I found that this is a great tea to enjoy with Korean treats like Dasik, Yaksik, Inejolmi or by itself.
5.Yeonnip-cha 연잎차 (Lotus Leaf Tea)
When I smell the Lotus Leaf Tea with my eyes closed, it almost makes me think that I’m smelling the lotus flower itself. The aroma of course is quite faint but it’s still quite exquisite – sweet, floral and so fresh smelling that it reminds me of smelling some of the elegant French floral yet fresh smelling perfume that has the perfect balance of floral and green notes.
Yeonnip-cha (연잎차; 蓮葉茶) is made from the leaves of the lotus plant. These leaves are well-known for their ultra-hydrophobic properties, and often grow into large, round shapes.
HOW IT’S MADE – Soft, young leaves of the lotus plant are harvested, and made into yeonnip-cha. The leaves are usually treated by being steamed or toasted before it is made into tea.
HOW TO ENJOY – Place lotus leaves in a teacup, pour in hot water, and let it steep for about 1 minute before drinking. The leaves can be used to make 4-5 cups of tea before needing to be thrown away.
Although Yeonnip-cha can be brewed and drunk immediately after the leaves are processed and dried up, flavors of the tea leaves can be deepened by storing them in a glass jar and letting the leaves further ripen before consumption.
CAFFEINE – None.
TASTE – The tea is a light shade of gold when brewed, and tastes similar to green tea.
3. Solipcha 솔잎차 (Pine Needle Tea)
Korean Solipcha (솔잎차; 松针茶) is made from Korean red pine (P. densiflora), or Manchurian pine (P. tabuliformis) leaves, which are pine-needles.
HOW IT’S MADE – Solipcha can be made in two ways— one with fresh pine needles, the other with fermented pine needles.
The first method requires freshly harvested needles, with their sharp tips cut off and cut into pieces. They could then be steeped into tea as is, or dried then steeped.
The second method includes fermenting the pine needles in sugar and water for a week and then straining it to make tea with it later. This is sometimes also called Solip sul as the fermented liquid will contain a small amount of alcohol similar to Kombucha.
HOW TO ENJOY – Solipcha can simply be brewed in hot water, or if using the fermented syrup, it can be mixed with cold water to make a cold effervescent drink. It’s best to not add any syrup or honey so you can enjoy the full aroma of the pine needles.
TASTE – The pine needles carry a pine-y flavor, and a natural bitterness to them which pairs well with sweet snacks or cookies.
4. Ppongnip-cha 뽕잎차 (Mulberry Leaf Tea)
Leaves of the White Mulberry, morus alba, are used to make Ppongnip-cha (뽕잎차; 桑葚茶). Domestic silk moth larvae prefer to feed on white mulberry, as they are attracted to the oils found within the leaves. Both the fruit and leaves are full of nutrition and can be used as tea ingredients.
HOW IT’S MADE – Mulberry leaves are harvested throughout October and November. They are cut into pieces, and left to dry completely under direct sunlight.
HOW TO ENJOY – Boil 6-12g of dried mulberry leaves in 600mL of water over low heat. The tea can be sweetened with mulberry fruits or honey.
TASTE – The tea itself is refreshing, sweet, with a slightly herbal tang. It is reminiscent of green tea, and due to its caffeine-free properties, it is often used to replace the former.
Mulberry leaves are known to have anti-inflammatory properties in lab animals, rich in antioxidants, vitamin C, and high in calcium and iron.
5.SuguK-cha 수국차 (Hydrangea Leaf Tea)
Suguk-cha (수국차; 繡球花茶) is a tea made from Hydrangea plant leaves. There are many varieties of Hydrangeas and Hydrangea serrata Seringe var. thunbergii Sugimoto is a native plant variety to Korea and Japan that’s used for tea. Hydrangea serrata has smaller leaves and contain a chemical named phyllodulcin in the leaves.
Phyllodulcin is a natural sweetener that is 400-800 times stronger than that of sugar. Koreans have used this as a sugar substitute for a long time and have also added to Kimchi instead of sugar.
HOW IT’S MADE – During the months of summer, hydrangea leaves are harvested, and boiled to rid them of chlorophyll, which gives the leaves a green color. After that, the leaves are dried before use.
HOW TO ENJOY – Hydrangea tea leaves are brewed in hot water to make Suguk-cha. I personally find the sweetness a little too much if I add too many leaves so be sure to not add too much.
CAFFEINE – None.
TASTE – As mentioned above, this tea is full of natural sweeteners, which is made apparent in its taste, along with a soft, minty flavor.
6. Ssuk-cha 쑥차 (Mugwort Tea)
Mugwort is often found growing in nitrogen-rich soils, which include roadsides, wastelands, and overgrown areas. Therefore, it has a weedy reputation in some places, despite being used as medicinal herbs in others. There are many different varieties of mugwort and the one that Koreans grow is Artemesia princeps.
In addition to using Ssuk (mugwort) in rice cakes and soups, ssuk-cha (쑥차) is tea made from dried mugwort leaves.
HOW IT’S MADE – Mugwort plants grow from spring to autumn, but mugwort leaves harvested around May 5th of the lunar month (Dano 단오) when it’s known to contain the most medicinal properties. The leaves are washed, drained, cut and dried in the shade. Then the dried leaves are roasted to mellow out the flavor.
HOW TO ENJOY – Ssuk-cha is made with the ratio of one handful of dried mugwort leaves to one cup of water then it’s boiled for 5-10 minutes before it’s ready.
CAFFEINE – None.
TASTE – As mugwort was used as a bittering agent during ale brewing processes, the tea will taste bitter. This tea is consumed more as an herbal medicine rather than for its flavor. The essential oils within the leaves will also give off a peculiar minty scent when it is brewed into tea. Honey and sugar can be added to alleviate the strong flavors.
Mugwort leaves contain lots of vitamin A, and serve as a folk remedy for abdominal pain, and irritated stomachs. It’s also used to warm up the body and promote circulation.
7. Eunhaengip-cha 은행잎차 (Ginkgo Leaf Tea)
Gingko trees are one of the most ancient tree species in the world. Fossils resembling the current species of ginkgo have been traced back to the middle jurassic period, and some ginkgo trees planted in temples are believed to be 1,500 years old! Most products made from ginkgo trees make use of its leaves, including leaf extracts, and drying the leaves to make euhaengip-cha (은행잎차; 銀杏葉茶).
HOW IT’S MADE – The freshest green gingko leaves are selected as tea leaves. After that, the leaves are kept whole and dried into sheets.
HOW TO ENJOY – Soak 5 pieces of dried gingko leaves in water. When the leaves are rehydrated, slice the leaves into thin shreds, before boiling it in hot water for 30 minutes. It is recommended that you drink the tea with honey.
CAFFEINE – None.
TASTE – Eunhaengip-cha is said to be slightly bitter, but it can be easily neutralized with sweeteners. Some people also report tasting woody and nutty hints in the tea, too.
Although ginkgo extracts are said to be beneficial to the heart, mind, and intestines, scientific research has disproven most of these claims.
The ginkgo tree, Ginkgo biloba, naturally produces ginkgotoxin, a neurotoxin. Therefore, ginkgo products cannot be consumed in large amounts, and should not be eaten raw.
EXOTIC ROOT, SEED & FLOWER TEAS
8. Yeon-geun-cha 연근차 (Lotus Root Tea)
Roots of the lotus plant are starchy, similar to potatoes. It is a widely-used ingredient in Asian cuisine, and can be made into a braised side dish – Yeon-Geun Jorim. When you make tea, it’s called yeon-geun-cha (연근차; 蓮藕茶).
HOW IT’S MADE – Yeongeun-cha can be made from dried lotus root soaked in water, or from mixing lotus root powder into water. Tea made with lotus root-infused water can be drank cold, and frozen into ice cubes for later use.
HOW TO ENJOY – To make Yeongeun-cha, scrub the tuber clean with water first. Then slice the roots and boil in water. Simmer for 10-15 min and then drain the liquid and drink as tea.
CAFFEINE – None.
TASTE – Yeongeun-cha tastes very mild and sweet.
Lotus root is hydrating, and nourishes dry throats.
9. Gukhwa-cha 국화차 (Chrysanthemum Tea)
Korean Gukhwa-cha (국화차; 菊花茶) is made from flowers of Indian chrysanthemum collected and dried before they are fully opened. Chrysanthemums and chamomile are popular choices for tea in the East and West respectively. Both types of flowers belong in the Asteraceae plant family. It is said that the golden variant of chrysanthemums (ganju), are the best for substituting chamomile.
HOW IT’S MADE – The flowers are blanched in water, washed in cold water, then drained and dried. Sometimes different herbs may be infused in the water.
HOW TO ENJOY – This tea steeps into a stunning golden hue just like its petals, and has a wonderful flowery aroma, similar to that of chamomile but it’s less floral. It is a great tea to enjoy with Korean sweets like Dasik and Yakwa. Or after a meal, or before bedtime.
CAFFEINE – None.
TASTE – Mild and slightly floral.
Chrysanthemums are known to have cooling and anti-inflammation effects.
10. Sansuyu-cha 산수유차 (Cornelian Cherry Tea)
Korean Sansuyu-cha (산수유차; 山茱萸茶) is made from the fruits of the cornelian cherry tree C. mas, or C. officialis. Cornelian cherries are shaped differently than the cherries found in supermarkets— it has an ovally-shaped body, similar to that of cherry tomatoes. It is also not related to true cherries which belong to the family Prunus.
HOW IT’S MADE – Cornelian cherries are harvested during fall. By then, all the leaves on the trees would have fallen off, and the pristine red fruits remain on the branches, ready for collection. The fruits are then dried up for use.
HOW TO ENJOY – Cornelian cherry tea is made by soaking dried cornelian cherries in hot water, and drinking the infused water. In East Asian medicine, the flesh of cornelian cherries can be boiled with other medicinal herbs to make enriching drinks believed to enrich the body.
CAFFEINE – None.
TASTE – Cornelian cherry tea is reminiscent to that of cranberry tea.
Cornelian cherries are rich in potassium, calcium, sodium, iron, zinc, manganese, and copper.
11. Danggui-cha 당귀차 (Angelica Root Tea)
Danggui-cha (당귀차; 當歸茶) is made from the roots of the Korean Angelica (Angelica gigas). It is recognized as a medicinal herb in East Asian medicine that grows in grasslands and riverbanks; the tea it brews into is said to enrich the body and soul.
HOW IT’S MADE – Korean angelica roots are harvested when they are approximately two years old, in November to December. The tubers are put under shade and left to dry until March, when it is soaked in hot water to properly rid its surface of soil. After leaving it out to dry completely once more, it can be stored and made into tea.
HOW TO ENJOY – The tea is made at a ratio of 10g Korean angelica to 300-500mL of water. Wash the Korean Angelica, then boil it in a pot until the water reaches a rolling boil. Lower the heat and let the roots simmer for a long while.
While the brew bubbles, you can add ginger into the pot if you prefer a little spice to your tea. Filter everything out with a sieve so that the liquid tea remains, and it will be ready to drink. Sugar and honey can be added to the tea if the flavor is too intense for your liking.
CAFFEINE – None.
TASTE – Danggui-cha tastes bitter at first, but once it passes, sweetness remains on the back of your tongue. It’s a unique flavor, and definitely difficult to put into words. Since it is a root, you’ll also notice some earthiness in the tea.
Women in the past have used Korean angelica to maintain their pale complexions, and to clear their skin.
12. Heot-gae-cha 헛개차 (Oriental Raisin Tree Tea)
Oriental Raisin Tree Tea, or Heotgae-cha (헛개차; 枳椇子茶) has long been used in herbal medicines in Korea, China and Japan.
The bark, roots, leaves and berries each carry their own medicinal qualities, but they are mostly used for their effectiveness in curing hangovers, with their ability to quench thirst. The fruits of the oriental raisin tree are sweet, and when dried, taste exactly like raisins.
I do feel that whenever I feel like I have an unquenchable thirst, somehow drinking Heot-Gae-Cha really helps to make it go away.
HOW IT’S MADE – Oriental raisin fruits ripen in October, where they are harvested and dried, before being packaged and distributed on the market as tea.
HOW TO ENJOY – As the tea is quite light in flavor, once the water is boiled, those who seek a stronger taste can add in more than one tea bag, or around 20g of dried fruits. The longer you let it steep, the more vibrant the flavors will be. A spoonful of honey goes well with the tea but I love the clean taste of this tea so I recommend trying it without honey first.
CAFFEINE – None.
TASTE – Gentle and mild. It also has a slight hint of bitterness, which works wonders in quenching one’s thirst. The pleasant smoothness of this tea is suitable for the palates of everyone!
Drinks made with oriental raisin tree extract are hydrating, and are valued in the world of East Asian medicine for their ability to relieve hangovers. In my personal experience, I find it also helps whenever I eat foods that have a lot of MSG and I end up feeling thirsty afterward – which won’t go away with just drinking regular water.
13. Doraji-cha 도라지차 (Balloon Flower / Bellflower Tea)
Roots of the Doraji (도라지; 桔梗), is something Koreans love to eat as Doraji namul, and is a must on Bibimbap. Balloon flower or bellflower roots are well-known for their role as both a type of Korean tea, and a medicinal herb, with anti-inflammatory, analgesic, sedative properties.
HOW IT’S MADE – Doraji roots that contain a lot of ‘splits’ from the main root are considered better. The roots are first washed to rid them of dirt, after that, the roots would be peeled and left to dry, before being sold as medicinal herbs on the market.
HOW TO ENJOY – Place 6-12g of doraji roots in 600mL of water, and it can make around 2-3 cups. Another way of making doraji tea is to use powdered roots. 2g of powdered doraji roots is enough to make a little less than 3 cups of tea.
CAFFEINE – None.
TASTE – Fresh doraji roots smell herbaceous, and medicinal. When brewed into a tea, it can taste slightly bitter, resembling ginseng. Soaking the roots could allegedly remove some of the bitterness, sugar and honey can also be added to better suit your tastes.
Balloon flower roots is known in Korean folk medicine to to relieve coughs after a cold.
14.Beot kkot-cha 벚꽃차 (Cherry blossom Tea)
Soft pink petals aren’t the only thing cherry blossom is famous for! With Beotkkot-cha (벚꽃차; 櫻花茶), you can admire the pretty sights. Here’s a picture I took at a tea shop in Seoul. The flowers were fresh on a small plate
HOW IT’S MADE – The picture above shows fresh cherry blossoms but they usually come in dried form or dried flowers preserved in honey. When cherry blossoms bloom, the budding flowers are collected, dried and stored for tea. The dried flowers can also be kept in honey and made into a sweet cherry blossom tea.
HOW TO ENJOY – Brew the cherry blossoms in hot water for 2-3 minutes. When the dried cherry blossom petals make contact with hot water, it blooms once more within the teacup, and floats to the surface. From the cherry blossom tea you can feel spring again – a sweet, floral cherry blossom fragrance. Drinking this tea feels as though you are standing in the presence of a blossoming Sakura tree.
CAFFEINE – None.
TASTE – It is a very mild flowery tea with a lovely cherry blossom fragrance, perfect for celebratory events and the most wonderful in winter time when you are longing for spring.
15. Ueong-cha 우엉차 (Burdock Root Tea)
The burdock plant actually belongs to the Asteracae family, which means they’re related to the previously-mentioned dandelions and chrysanthemums! The root of burdock plants is used in many East Asian cuisines, and can be boiled into soup, cut into slices and braised like my Ueong Jorim, and of course, brewed into Ueong-cha (우엉차; 牛蒡茶).
HOW IT’S MADE – Burdock roots can only be harvested once a year. Tubers that are firm, damp, and look saturated in color are considered the best for tea. It is said that older roots are crumbly due to being dried out. The roots are usually left unpeeled, washed, sliced then dried under the sun.
When it is completely rid of moisture, the roots are roasted before being ready to be used as a tea ingredient.
HOW TO ENJOY – Simmer roasted burdock roots in a pot of water for 10min or so to make ueong-cha.
CAFFEINE – None.
TASTE – As burdock roots are grown deep within the soil, it carries a rich, earthy flavor, along with hints of sweetness. It is just as pleasant when the roots themselves are eaten.
Burdock root is extremely fibrous, and is known to be good for GI health when eaten – not as tea of course. Other health benefits from burdock root stems from its quercetin, and luteolin, which relieves inflammation.
Burdock root is a COLD food which means it will cool your body. If you tend to have diarrhea a lot, it’s best to avoid this drink. Also, it’s said that Burdock root can stimulate the uterus and cause contractions so if you are pregnant, please avoid drinking large amounts of this tea.
16. Gugi-cha 구기차 (Goji Berry Tea)
The fruit of Lycium barbarum and Lycium chinense are both considered Goji berries. These small, red berries are also known as wolfberries in English, this strange common name allegedly stems from Lycium being mistaken for Lycos, which means “wolf” in Greek.
Both the leaves and fruits of this plant can be dehydrated and used as tea ingredients. When dried, these wrinkly red bulbs are a popular ingredient for gugi-cha (구기차; 枸杞茶). On the other hand, tea made from the leaves of the goji berry plant is named gugi-yeop-cha.
HOW IT’S MADE – Goji berries are harvested by hand during the summer, when they’re ripe and no longer astringent. The berries are then dried, and packaged for use. Young goji berry shoots and leaves are sold as a kind of vegetable in Asia.
HOW TO ENJOY – Despite the fruit being the widely used ingredient for tea, most parts of the goji berry plant— the leaves, stems, and root skins can also be brewed. The tea can be drunk as is, or sweetened further with a bit of honey. The soaked berries can be consumed after the tea is finished.
CAFFEINE – None.
TASTE – Fresh goji berries taste sourish, similar to cranberries and the aforementioned cornelian cherries. When they are dried, the berries become more sweet and easier on the palate. When dried berries are infused with water, it becomes a pleasant, fruity tea, with gentle hints of sweetness. Depending on where the berries are grown, their flavors can slightly differ.
Goji berries often marketed as a “superfruit”, despite lacking scientific claims regarding their supposed benefits.
17. Gyeolmyeongja-cha 결명자차 (CASSIA SEEDS Tea)
This beautifully red tea is mild enough to drink every day and I remember my mom making this tea for me in high school so it would help with my eyesight with all the studying. I am not sure if it ever helped my eyesight but I do enjoy the very mild roasted flavor of this tea with an ever so slight bitterness at the finish.
Gyeolmeongja (결명자), Cassia Tora, or Senna Tora plant produces seeds that doubles as its fruits. The seeds are most commonly called sicklepods due to their pointy shape, which distantly resembles a sickle. Btw, the name Gyeolmeongja (決明子) means “seed that brightens the eyes” and is known in Korean folk medicine to be a tea that’s good for eyes.
HOW IT’S MADE – From August to September, the ripened plants are cut, where the flowers and seeds are collected, and left to dry in a shaded area. The seeds are sometimes roasted and ironed for stronger flavors.
HOW TO ENJOY – Brew 20g of roasted sicklepods in around 600mL of water. There’s no need for sugar or honey.
CAFFEINE – None! Despite the nicknames, this plant does not contain caffeine.
TASTE – Tea made from gyeolmeongja are sweet, earthy, and nutty. When toasted, the seeds can be used as a coffee substitute, which earns it the name “coffee weed” or “coffee pod”, depending on where you reside.
In Korean culture, the seed’s name stems from its purported ability to improve vision due to the tea having high amount of carotene. Other than that, seeds belonging to the senna family were used historically to stimulate bowel movements.
18. Mogwa-cha 모과차 (Quince Tea)
Mogwa-cha (모과차; 木瓜茶) is made from Chinese quince (Pseudocydonia sinensis), not to be mistaken with its fuzzy distant relative, the regular quince (Cydonia oblonga). The fruit itself is too sour to be eaten as is but because of the beautiful fragrance of the fruit, it has long been used in cooking since ancient times.
HOW IT’S MADE – Mogwa fruit is sliced thin and dried for half a day or so then it’s simmered in water with some jujube dates to make tea. Sugar or honey is often added as mogwa is not at all sweet. Another way is to make Mogwa Cheong and make tea from the syrup. You can make Mogwa Cheong 모과청 by adding honey and sugar to thinly sliced (cored) quince in a jar.
HOW TO ENJOY – For dried quince slices, boiling them in water with some dried jujube dates will be enough to make tea. A more popular modern method of making quince tea would be taking the sweetened mogwa-cheong, and mixing it with hot water. Most Korean grocery stores will sell this Mogwa Cheong along with Yuja Cheong in jars in the tea section of the store.
CAFFEINE – None.
TASTE – Some say quince taste similar to a mixture of pear and apple. And the fruit itself certainly smells wonderful. Regardless of the presence of sweeteners, the tea will be mild, fruity, and refreshing— the perfect company for an afternoon snack.
Traditionally, the fruit has been used to alleviate stomach aches, and relieve symptoms of nausea.
19. ChiLk-cha 칡차 (Arrowroot Tea)
Kudzu, is also known as the Chinese or Japanese arrowroot. In Korea, kudzu roots can be made into chilk-cha (칡차).
HOW IT’S MADE – Kudzu roots are collected during late autumn to early spring, when most nutrients are present. The roots are then cut into reasonable sizes, and left to dry. After that, the kudzu could either be left as is, or further processed into kudzu powder, or kudzu starch.
Tea made with sliced kudzu roots are named galgeun-cha (갈근차; 葛根茶), while powderised kudzu roots can be used to make galbun dasik, galbunjuk, galbun-gae-tteok, and galbun-cha (갈분차; 葛粉茶).
HOW TO ENJOY – Galgeun-cha can be made by soaking kudzu root slices in boiling water, and add honey. To make galbun-cha, pour a bit of kudzu powder into hot water, stir, and it’ll be ready. A little milk, cocoa powder, or green tea can be added to bring out more flavours from the tea.
CAFFEINE – None.
TASTE – Kudzu root tea is said to become sweet when mixed in with hot water, even though it doesn’t have much taste when in its dry powder form.
Chilk-cha is said to be great for relieving hangovers, as it helps rehydrate the body.
20. Gujeolcho-cha 구절초차 (White Lobe Korean Dendrathema Tea)
Gujeolcho-cha (구절초차; 九節草茶) is made from the white flower of the Korean Dendrathema, (Dendranthema zawadskii var. latiloba), a type of wild chrysanthemum found mostly in Korea. Its name, gujeolcho, stems from the belief that the plants would be of the best quality when it is harvested on the 9 九 th day of the 9 九 th month of the lunar calendar.
HOW IT’S MADE – Gujeolcho blooms from September to November, and is harvested during these flowering months, and dried in the sun to be used as medicine.
HOW TO ENJOY – Similar to chrysanthemum tea, a few dry buds are placed in hot water, and made into tea. The leaves and stems can also be soaked in hot water and eaten. Some people would also place dried gujeolcho in their pillowcases to serve as air fresheners.
CAFFEINE – None.
TASTE – By itself, the tea is bitter, due to gujeolcho’s medicinal taste. Licorice, or other sweeteners are usually added to readjust the flavors.