Chinese tea has only green tea left in Korea

According to records, when Chinese tea was introduced into the Korean peninsula, it was seen by the locals as a drink that helped to practice. The wind of tea drinking had peaked with the prosperity of Buddhism. In the middle of the Joseon Dynasty, Confucianism rose and tea drinking gradually declined. Gradually, various soups with medicinal value, including pills and creamy soups, are called "tea", which is the predecessor of "traditional tea." Korean “traditional tea” has become a kind of sweet drink that emphasizes natural and healthy. Chinese tea has only one kind of “green tea” in Korea.

There are many kinds of "traditional teas" in Korea. After a lot of light, they have reached the point where nothing can enter the tea. More common are grain tea, like barley tea, corn tea and so on. Herbal teas include Schisandra tea, Lily tea, wormwood tea, pueraria tea, Ophiopogon tea, Angelica tea, and cinnamon tea. Fruits can be made into fruit tea almost without exception, including jujube tea, walnut tea, lotus root tea, green plum tea, citron tea, persimmon tea, orange peel tea, pomegranate tea and so on.

Chinese people generally don't add sugar to tea, but Korean "traditional tea" is not sugar or honey, and there is no unsweet tea. “Traditional tea” does not need to be boiled in boiling water, but is made by soaking, fermenting or tanning the raw materials for a long time.

South Korea’s “traditional tea” is different from Chinese tea. Korean “traditional tea” does not contain tea, but hundreds of materials can be placed.

In the famous old street Insadong Street in Seoul, there are dozens of Korean “traditional tea” teahouses, and each family has its own unique skills. Some teahouses are opened in the old houses of the former nobles. Like the "Yujia" tea porch, the old gongs of the Ming Dynasty Queen's family are opened, mainly with traditional double-flower tea and papaya tea. Some teahouses win with innovation, and the pride of teahouses like "people and trees" is pine needle tea.

The latest popular in Insadong Street is “vegetable tea”. The raw materials of vegetable tea are eggplant, pepper, radish, etc., and it is a natural road. The owner of the teahouse recommended two special teas to me: one is chili tea, which is made of medium-spicy green and red pepper, which is suitable for people who are physically weak. One is centennial grass tea, and centuries-old grass is growing. The fruit of a cactus in Jeju Island, South Korea, the fruit itself is pink, so the color of the tea is also quite bright, and there is no pigment. The tea made from the fruit of this cactus can treat indigestion. Chili tea and centuries-old herbal tea are fermented and then fermented after a year or so. The tea comes up, red and green, with rose petals and pine nuts, and it looks good.

In the corner of the teahouse, there are also several huge glass bowls with blossoming lotus flowers. This lotus tea can clear the brain and calm the soul. However, due to the time required for fermentation, guests must book in advance to taste it.

The owner of the "People and Trees" teahouse said that "traditional tea" has different effects: barley tea can increase appetite and warm stomach, many Korean families use barley tea instead of drinking water; pine needle tea can relieve sore throat and combine beauty The effect; yuzu tea can get rid of the cold; wormwood tea helps digestion. After people dine at the restaurant, the owner often brings a cup of “traditional tea” called “Water Zhengguo”, which can be used as a dessert and can also be used as a dessert.

“Traditional tea” is sold in coffee shops, bars and automatic drink vending machines. However, to taste the authentic Korean "traditional tea", it is best to go to the teahouse, and the relaxed atmosphere plus three or five confidants, do not have some fun.