Korean tea

Korean tea is a broad term used to describe traditional Korean tisanes, which include both infusions of various leaves, flowers, bark, and fruit from plants other than Camellia sinensis, and the infusion of Camellia sinensis itself. Korean tea can be classified into several types based on several different factors such as the fermentation method, time of harvesting, and the plant itself.

History

The history of Korean tea can be traced back to as early as the Goryeo Dynasty when tea offerings were made in Buddhist temples. Tea-drinking was also a common practice among Buddhist monks, who spread the culture to the rest of the society. The Joseon Dynasty, however, saw a decline in tea culture due to the government's discouragement of Buddhism and the rise of Confucianism, which did not have a tea-drinking tradition.

Types of Korean Tea

Korean tea can be divided into several categories, including green tea, black tea, and herbal tea.

Green Tea

Green tea (Nokcha in Korean) is the most commonly consumed type of tea in Korea. It is made from the leaves of the Camellia sinensis plant, which are quickly dried to prevent too much oxidation from occurring that would turn the green leaves brown and alter their fresh-picked flavor.

Black Tea

Black tea (Hongcha in Korean) refers to tea that is wilted, sometimes crushed, and fully oxidized. This oxidation results in the characteristic dark brown to black color of the tea and gives it a richer flavor than green tea.

Herbal Tea

Herbal tea in Korea is referred to as tisane. Tisanes are usually not made from the leaves of the tea plant, but rather from a variety of other plants. Examples include Ginger tea, Ginseng tea, and Plum tea.

Tea Ceremony

The Korean tea ceremony or 'Darye' is a traditional form of tea ceremony practiced in Korea. Darye literally refers to "etiquette for tea" or "tea rite" and has been kept among Korean people for over a thousand years.

See Also

• Korean cuisine
• Korean culture
• Korean pottery