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Humans, the most complex creatures on earth, are unlike other
animals in that they have a vast mental capacity. However, humans cannot live
by bread alone, so they seek out luxury and refinement, two representative
examples being wine and tea. Unlike wine, however, tea (cha) contributes to a
healthy lifestyle. Koreans have made tea from various ingredients that are
found in the natural environment.
Nok ch'a
Nok cha or green tea, is good for relieving stress and calming the nerves. Of
the three major kinds of nok ch'a leaf tea, powdered tea and ball tea-leaf tea
has become the mainstay. According to ancient records, green tea sharpens the
brain. brightens the eyes, quenches the thirst and counters the effects of
poison. Green tea contains catching (tannin), flavonols, caffeine, vitamins.
minerals and chlorophyll. Regular tea drinking offers an opportunity to relieve
stress and stimulate the nerves as well as to appreciate unique flavors.
Recently, green tea has been discovered to have anticancer us properties.
Green tea should be steeped in boiled water, not boiled in water. The amount of
tea depends on the drinker's preference, but normally 2 grams of tea are
sufficient for 200 milliliters of water per serving. The ideal water
temperature is 80 degrees centigrade, and the tea should be s1eeped in a pot
with a lid for two to three minutes. The most famous Korean green tea is
chaksol cha, or "sparrow's tongue tea," named after the shape of the
newly sprouted leaves.
Kamip ch'a
Kamip cha is made with tender persimmon leaves gathered in May. Persimmon
leaves are rich in cellulose, protein. chlorophyll. vitamins and minerals; they
have 20 times more vitamin C than lemon and also contain potassium and calcium.
Vitamin C works together with polyphenol and chlorophyll to prevent high blood
pressure. The tender persimmon leaves are deveined and then steamed for a few
minutes. The steamed leaves are shredded, dried in the shade and stored in a
well-sealed container. To make tea, about 3 grams of dried leaves are steeped
in 800 milliliters of boiled water for 5 minutes. Because persimmon leaf tea
does not have a strong flavor, most drinkers add a few drops of apricot wine or
a piece of citron.
Insam ch'a
The botanical name of ginseng (insam) is Panax ginseng, panax meaning
"panacea." Ginseng is grown in Japan, China, America and the Himalayas as well as
in Korea, but Korean
ginseng is considered the best for medicinal and health purposes. Ginseng
contains more than 20 kinds of saponin, which, it is believed, deter. mine the
root's medicinal effects. From antiquity, ginseng has been highly valued in the
East as a hematinic and a cordial. Ginseng has been scientifically proven to
relieve stress, fatigue, depression, cardiac insufficiency, hardening of the
arteries, anemia and ulcers, to prevent dry skin, and to give luster to the
skin. To make tea, insam cha, 10 grams of ginseng and 5 Chinese jujubes are
boiled in 1 liter of water, and honey or sugar is added for sweetness.
Ch'ik ch'a
Ch'ik cha, or arrowroot tea, is widely known for preventing and curing colds.
Arrowroot contains the spasm alleviating components called daidzein and
isoflavonoide. This root is known to have pharmacological properties that
alleviate fever, expand the coronary arteries and increase cerebral
hemokinesis. To make tea, about 20 grams of dried arrowroot are boiled in 1
liter of water, with honey added to taste. This tea is also considered good for
shoulder and arm pains and for hangovers.
Saenggang ch'a
Saenggang, or ginger, is effective for increasing appetite and the absorption
of nutrients as well as for improving the taste of herbal tonics. Ginger
strengthens the stomach, alleviates queasiness, and helps stop coughs and
hiccups. It also kills germs and calms motion sickness. Because of its spicy
flavor, warm ginger tea has a soothing effect, which is why it is good for
colds. To make tea, ginger is first washed, skinned and sliced into thin pieces
about 0.1 millimeters thick. It is then boiled in water, about 10 grams per
liter of water. Another method is to preserve thinly sliced ginger in honey or
sugar, put a spoonful or two of the preserved ginger in a cup and then pour hot
water over it.
Kugi ch'a
The red wolfberry (kugi) belongs to the eggplant family. It is rich in carotene,
a source of vitamins A, Bl and B2, and also contains sitosterol, linolic acid
and betaine. It stimulates the secretion of growth hormones. disintegrates
accumulated cholesterol, dissolves liver fat and lowers the blood sugar level.
In addition, kugi is believed to relieve stress. constipation, high blood
pressure and diabetes as well as what herbalists describe as "cold
disease." To make kugi ch'a, 20 grams of dried berries are boiled in 400
milliliters of water, with honey added to taste.
Kyolmyongja ch'a
Kyolmyongp ch'a is made from the shiny dark brown seeds of a plant belonging to
the Cassia nomame family. The meaning of kyolmyong is "brightening
eyes"; the seeds have been ingested for centuries in the belief that they
are good for the liver and kidneys. They contain anthraquinone, which has been
proven effective in promoting urination, lowering blood pressure, strengthening
the stomach and curing constipation. To make tea, kyolmyongja seeds are
stir-fried and then boiled in water, 20 grams of seeds per liter.
Mogwa ch'a
Mogwa ch'a, quince tea, is popular in late autumn and winter. Ripe quince is
sliced into thin pieces about 5 millimeters thick and placed in a glass jar,
alternating a layer of fruit with a layer of sugar or honey. This tea, whose
flavor and fragrance are loved by many, helps those who have trouble walking
because of a weak back or legs as welt as those who suffer from neuralgia or
lumbago. It is also known [0 be effective in easing muscle spasms. Quince aids
digestion, quenches the thirst that follows diarrhea, strengthens the lungs and
calms the stomach.
Yuja ch'a
Yuja, or citron, is grown in the southern provinces of Chollanam-do and
Kyongsangnam-do. Because it has a strong sour and bitter taste, citron is
sliced and layered with honey or sugar to make a preserve. For tea, a spoonful
or two of the preserve is placed in a cup and boiling water is added. Yuja ch'a
is effective for colds and exhaustion; it alleviates cold symptoms by inducing
sweating and lowering body temperature. In addition, it increases the appetite
and eases the discomfort of hangovers.
Omija ch'a
Omija ch'a literally means "tea of five tastes"-sweet, sour, bitter,
Salty and spicy. Omija is a red fruit belonging to the Maximowiczia chinensis
family. It has a sour taste because of the malic and tartaric acids it
contains, and is effective for facilitating metabolism. Omija is sometimes made
into a fruit punch in summer. A flavorful tea can be made by boiling 10 grams
of omija with 2 chestnuts and 2 Chinese jujubes or by simmering the omija with
ginseng. Honey or sugar is added before drinking. The tea is known to activate
enzymes inside the body and to increase appetite.
Kyep'i ch'a
Kyep'i, the bark of the cinnamon tree, which belongs to the Lauraceae family,
is chewy and sweet; when chewed, it causes numbness of the tongue. Because of
its essential oils, cinnamon is effective for strengthening the stomach,
lowering body temperature and soothing pain. It also soothes nervousness,
balances metabolism and facilitates blood circulation.Kyep'i ch'a, cinnamon
tea, stimulates the stomach membrane to secrete gastric juices, thus promoting
the stomach's absorption rate, resulting in an increased appetite, It also
eases stomach spasms. To make tea, 2 to 3 grams of washed cinnamon bark is
boiled in a half liter of water and then simmered for 20 minutes. The liquid is
then strained through a sieve and drunk with sugar or honey and a sprinkle of
pine nuts or thin slices of jujube.
Taech'u ch'a
Taech'u ch'a, a tea made from Chinese jujubes, is good for dissipating nervous
energy. Jujubes have been known since long ago to be effective in slowing down
the aging process; jujube tea is known also as a tonic and a cordial. To make
it, jujubes are first boiled in water (about 30 fruits to 1.8 liters of water)
over low heat until one-third of the water has boiled off, and then the cooked
fruit is removed and strained through a sieve to separate out the seeds and
skin. The strained fruit is then added back to the boiled water along with some
additional water and brought back to a boil. Before drinking, honey or sugar is
added.
Yulmu ch'a
Yulmu, "Job's tears," is an annual shrub belonging to the rice
family. Because its fruit resembles rice and has a similar taste, it is often
eaten as food. Yulmu has a high carbohydrate content and also contains protein
and essential amino acids; it is popularity eaten to enhance stamina. Yulmu
juice is said to promote menstrual now and urination as well as to strengthen
the stomach. Recently, it has been reported that yulmu is anticancerous. It is
known to be effective against fatigue, constipation and neuralgia. To make
yulmu cha, about 20 grams of stir-fried yulmu grains are boiled in a half liter
of water and simmered for;about 30 minutes, tile tea is filtered before
drinking.
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