From the perspective of Chinese tea culture, which is accustomed to “clear green tea infusions and unsweetened bitterness,” people encountering Korean “traditional tea” for the first time are often surprised.
Chinese tea drinkers generally emphasize drinking tea in its pure form and rarely add sugar to the tea liquor. Korean traditional tea, however, is quite the opposite: many varieties are sweetened, especially fruit teas and medicinal herbal teas, which often include honey or sugar-preserved ingredients. By contrast, grain teas and green teas are usually consumed without added sugar.
Even more remarkable is that many traditional Korean teas contain no tea leaves at all. They are also not necessarily prepared by pouring boiling water over tea leaves. Instead, fruits, medicinal herbs, or grains are soaked for extended periods, simmered slowly over heat, or even fermented for months or years before becoming a finished beverage.
This unique tea culture may appear far removed from the tea traditions familiar to many people, yet it carries the humanistic history and health-preservation wisdom that developed on the Korean Peninsula over centuries.
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From Buddhist Zen tea to folk medicinal tonics
The transformation of Korean traditional tea into its modern form is closely linked to the historical changes of the Korean Peninsula.
According to historical records, Chinese tea and tea culture were first introduced to the Korean Peninsula during the Three Kingdoms period and the Silla era. At the time, tea drinking was regarded by Buddhist practitioners and scholars as an elegant practice that helped cultivate a calm mind, reduce worldly desires, and support meditation.
During the Goryeo Dynasty, when Buddhism was elevated as the state religion, tea culture reached its golden age. Whether in royal ceremonies or temple practices, the fragrance of tea permeated daily life
However, a major turning point came during the Joseon Dynasty (Yi Dynasty). The new ruling regime adopted the policy of “promoting Confucianism and suppressing Buddhism,” weakening the influence of Buddhist temples. As tea culture had been closely connected with Buddhism, the custom of tea drinking gradually declined.
With the combined effects of Confucian policies against Buddhism, reduced tea production, and the growth of folk health practices, people began seeking alternatives. Various medicinal herbs, fruits, grains, and even concentrated decoctions and pastes made through simmering were collectively referred to as “tea.”
Over time, these sweet beverages centered on the concept of “food and medicine sharing the same origin” gradually replaced traditional leaf tea and became a distinctive feature of Korean “traditional tea.”
Today, although Korea still maintains green tea cultivation areas such as Boseong and Hadong, and teas such as Pu’er tea and oolong tea have become increasingly popular in recent years, when Koreans refer to “traditional tea,” what often comes to mind are still those rich, fragrant, and sweet health-oriented brews.
The tea fragrance of Insadong’s old streets: Traditional homes and innovative flavors
For those seeking an authentic experience of traditional Korean tea culture, Insadong, Seoul’s famous cultural old quarter, is undoubtedly the best destination. This historic neighborhood is home to dozens of traditional tea houses, each with its own unique tea-making techniques.
Many tea houses here are located directly inside historic aristocratic hanok residences. One renowned establishment, for example, was renovated from the former residence of Empress Myeongseong’s father. With its wooden roof beams and tranquil courtyard creating a harmonious atmosphere, the tea house specializes in traditionally prepared Ssanghwa-cha (double flower tea) and mogwa-cha (quince tea). Sitting there, one can almost feel transported back a century through the warmth of a bowl of freshly brewed tea.
On the other hand, many tea houses have gained popularity through innovative flavors. For example, the well-known “People and Trees” tea house is famous for its pine needle tea, made by slowly simmering high-altitude pine needles over a gentle fire. The tea offers a distinctive taste featuring a rich forest-like aroma, accompanied by subtle sweetness and a slightly astringent finish.
Anything can become tea: From grains and medicinal herbs to trendy vegetable teas
After centuries of evolution and refinement, Korean traditional tea has developed into a vast system based on the idea that “anything can be made into tea.”
Among the most common varieties are grain teas, such as barley tea and corn silk tea, which have a mellow and fragrant taste and are almost an essential beverage in Korean households, often consumed as an everyday alternative to plain water.
Herbal teas include varieties such as Omija tea (schisandra berry tea), Lily tea, Mugwort tea, Kudzu root tea, Angelica root tea, and Cinnamon tea, seamlessly integrating traditional Chinese herbal health concepts into daily life.
Fruit teas are even more diverse, including citron tea, jujube tea, green plum tea, persimmon tea, and pomegranate tea. Each offers a sweet and tangy flavor while also being valued for beauty and wellness benefits.
In recent years, a trend has emerged of creating tea beverages from unusual ingredients. These teas use fresh vegetables such as eggplant, chili peppers, and radishes, promoting concepts of natural ingredients and health.
Among the most eye-catching are “chili pepper tea” and “Baeknyeoncho tea” (prickly pear cactus tea).
Chili pepper tea uses moderately spicy green and red chili strips. Through simmering and long-term fermentation, the spiciness is reduced, making it suitable for people seeking to warm and strengthen the body.
Baeknyeoncho tea is made from the wild prickly pear cactus fruit unique to Jeju Island. The fruit’s naturally pink color gives the tea a visually appealing appearance and is believed to help improve digestive discomfort.
When served, these teas create a striking contrast of red and green hues, with rose petals floating on the surface of the tea and fragrant pine nuts adding aroma. They offer both a visual experience and a surprising taste.
Beyond fruits and vegetables, flowers are also skillfully incorporated into Korean tea culture. In some tea houses, visitors can often see large glass containers filled with blooming lotus flowers. This “lotus tea” is believed to help clear the mind, calm the nerves, and relieve stress. However, because its preparation and fermentation process are extremely complex, customers often need to reserve it in advance to have the opportunity to taste it.
A warm presence in daily life: The modern vitality of traditional tea
In Korean culture, traditional tea is not merely a delicious beverage, but also a natural remedy integrated into everyday life.
Barley tea is believed to warm and stimulate the stomach; pine needle tea is traditionally associated with soothing throat discomfort and promoting beauty; citron tea is commonly consumed to help prevent colds; and mugwort tea is used to support digestive health.
Even after meals at Korean restaurants, customers are often served a traditional tea called sujeonggwa, made by simmering cinnamon, ginger, dried persimmons, and honey. It is enjoyed to aid digestion, refresh the palate, and naturally serves as a perfect post-meal dessert.
Through this unique approach—where fruits, grains, herbs, flowers, and even vegetables can all become tea—Korean traditional tea has evolved beyond a beverage into a reflection of the Korean philosophy of harmonizing food, medicine, nature, and everyday well-being.
Today, traditional tea has long transcended the boundaries of old-fashioned tea houses. Whether in chain cafés, bars, or even street-side vending machines, people can easily purchase traditional tea beverages in cans.
However, for those who truly wish to experience the history and cultural depth behind traditional tea, it is still necessary to step into the old tea houses hidden in the narrow alleyways of Insadong.
Sitting on the wooden floors of an old-fashioned hanok filled with historic charm, accompanied by the graceful melodies of the gayageum (traditional Korean zither), and sharing a warm bowl of sweet tea topped with pine nuts among a few close friends, slowly savoring each sip — this sense of tranquility and leisurely elegance that transcends time is precisely what makes Korean traditional tea so captivating.
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