A Complete Guide to Korean Cha (차): History, Categories, and the Everyday Drink Beyond Green Tea
For many people around the world, “tea” means steeping the leaves of the Camellia sinensis plant—green tea, black tea, oolong, and so on. But in Korea, the idea of tea is much broader. While Korea certainly has a rich history of traditional leaf tea, the Korean word cha (차) has grown to include everything from roasted grains to fruits, herbs, medicinal ingredients, and even flowers. Because of this, tea in Korea is not simply a drink. It is a cultural expression, a healing ritual, a part of spiritual life, and in many homes, an everyday source of comfort.
This article introduces the essence of Korean tea culture—from its ancient roots to its modern interpretations—and provides a practical framework for understanding the three major tea categories in Korea. In future articles, we will explore each category in depth: leaf teas, fruit and herbal teas, and grain-based teas. Why do Koreans often drink deeply roasted barley tea (Boricha) instead of plain water or classic green tea?
1. A Brief History of Korean Tea Culture
Korean tea culture stretches back more than a thousand years, weaving through royal courts, Buddhist temples, and scholars’ studies. Although the details vary across dynasties, tea consistently served as a symbol of refinement, mindfulness, and hospitality.
◾ Three Kingdoms Period (57 BCE – 668 CE): The Beginning of Tea
Tea is believed to have entered Korea from China during this period, likely through monks who traveled across borders. Early tea drinking was closely linked to Buddhist practices. Monks drank tea to stay awake during long hours of meditation, and simple tea ceremonies became part of temple life.
◾ Goryeo Dynasty (918–1392): The Age of Royal Tea Ceremonies
During the Goryeo period, tea gained prestige and became part of formal court rituals. Records describe elaborate tea ceremonies held to honor ancestors, greet foreign guests, and celebrate major events. Tea culture matured during this era, influenced heavily by Buddhist traditions. Tea utensils, incense, and ritual objects were refined into elegant works of art.
◾ Joseon Dynasty (1392–1910): A Shift to Practical and Scholarly Tea
The Joseon period brought Confucianism to the forefront, and the emphasis shifted from ornate ritual to modest, personal enjoyment. Tea drinking moved away from the royal court and into the lives of scholars (seonbi) and literati. For them, tea was a companion to philosophical conversation, poetry writing, and the pursuit of calmness. Simple tea gatherings focused on purity, sincerity, and harmony with nature rather than formality. Even amidst the emphasis on simplicity, the custom of charye (차례, ceremonial offerings of tea or seasonal foods to ancestors) ensured that tea maintained its crucial role in family rituals, a practice that continues today.
Meanwhile, Buddhism continued to maintain its own tea tradition within temples. Even today, the serene “templestay tea ceremony” practiced in Korean monasteries is rooted in these centuries-old customs.
Through these historical layers, tea became a uniquely Korean blend of spirituality, hospitality, and everyday life.
2. What “Tea” Means in Korea Today
In modern Korea, tea plays a role far beyond special occasions. Many households drink tea daily—sometimes instead of water. A pot of barley tea might be cooling on the stove; corn tea may fill the refrigerator; ginger and jujube tea are brewed during winter to warm the body. This emphasis on functional beverages deeply rooted in nature has recently become central to the global 'K-Wellness' trend, positioning Korean cha as a key element of the broader K-Culture phenomenon.
The Korean understanding of tea includes:
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beverages for hydration,
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drinks for health and healing,
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teas prepared for guests,
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and recipes passed down through generations.
This broad definition makes Korean tea culture richer and more diverse than the narrow Western concept of tea as leaf-based drinks.
To help international readers understand this diversity, Korean teas can be grouped into three major categories.
3. The Three Major Categories of Korean Tea
These categories provide a clear, easy-to-understand framework for appreciating Korean tea culture, and they form the foundation for the next three articles in this series.
① Leaf Tea: The Traditional “Tea”
Leaf tea in Korea refers to teas made from the tea plant (Camellia sinensis). Although not as globally famous as Japanese or Chinese teas, Korean leaf teas have a long and elegant tradition.
Korean Green Tea (Nokcha)
Korea’s green tea tends to be mild, soft, and grassy, with styles such as:
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Ujeon (early spring, delicate)
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Sejak (mid-spring, balanced)
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Jungjak (late spring, fuller-bodied)
Fermented and Semi-Fermented Teas
Traditional fermented teas such as balhyocha (oxidized tea) and hwangcha (lightly fermented tea) offer deeper, more rounded flavors. They are often enjoyed in quiet, contemplative settings—temples, tea houses, or during tea ceremonies designed to connect the drinker with nature.
Leaf tea represents the most historical and ceremonial aspect of Korean tea culture and will be explored fully in the first follow-up article.
② Fruit & Herbal Teas: Healing, Flavor, and Tradition
Unlike leaf tea, these beverages are brewed from fruits, roots, flowers, herbs, and medicinal ingredients. They have long been associated with health, warmth, and seasonal comfort.
Popular examples include:
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Omija-cha (Five-flavor berry tea): sweet, sour, salty, bitter, and spicy all at once.
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Maesil-cha (Plum tea): refreshing and great for digestion.
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Ginger tea (Saenggang-cha): warming, especially in winter.
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Jujube tea (Daechu-cha): calming and nourishing.
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Citron tea (Yuja-cha): made with honey-cured citrus peel; widely enjoyed as a cold remedy.
These teas blend tradition with functional benefits, making them beloved across generations. They will be featured in the second article of the series.
③ Grain Tea: Everyday Comfort, Hydration, and Korean Flavor
Grain tea might be the most culturally unique category for global readers. These teas are not sweet, fruity, or herbal—they are toasty, nutty, and deeply comforting. These are often collectively referred to as daeyongcha (대용차), meaning 'substitute tea,' highlighting their cultural role as a daily alternative to plain water.
Common grain teas include:
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Barley tea (Bori-cha): often served in homes as a water alternative.
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Corn tea (Oksusu-cha): naturally sweet and beloved for its soft aroma.
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Job’s tears tea (Yulmu-cha): creamy, nutty, and often enjoyed hot in winter.
Grain teas are so rooted in daily life that many Koreans grow up drinking them from childhood. A pot of barley tea simmering on the stove is one of the most familiar smells in a Korean home.
Because this category is central to Korean everyday hydration, it will be the main theme of the third follow-up article.
4. Korean Tea in Everyday Life: More Than a Beverage
Korean tea culture emphasizes:
Hospitality
Guests are often welcomed with tea—sometimes green tea, but more often a comforting fruity or grain-based infusion.
Health & Healing
Korean traditional medicine sees food and drink as part of maintaining balance. Ginger warms the body, jujube calms the mind, plum aids digestion, and roasted grains soothe the stomach.
Seasonality
Different teas suit different seasons—cool barley tea for summer, thick yulmu tea in winter, refreshing plum tea in spring, and warming ginger tea during cold weather.
Mindfulness
Tea gatherings in temples and traditional tea houses still reflect the ritual of slowing down, breathing, and appreciating simplicity.
5. Why Korean Tea Culture Feels Special
What makes Korean tea culture unique is its blend of ceremony and humble everyday routine. It encompasses royal tradition, Buddhist meditation, Confucian simplicity, and modern lifestyle habits—all at the same time.
Few cultures drink tea instead of water on a daily basis. Few cultures also consider fruits, grains, roots, and herbs equal to leaf tea under the same word, cha.
Because of this diversity, Korean tea culture becomes an inviting topic for global readers: approachable, wide-ranging, and full of stories.
6. What Comes Next: A Three-Part Tea Series
This article is the foundation for a deeper exploration of Korean tea.
The upcoming posts will cover:
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Part 1: Leaf Teas – Korean green tea, fermentation styles, tea ceremonies, temple tea rituals Leaf Tea in Korea: The Traditional “Tea” Rooted in Korean Soil and Spirit
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Part 2: Fruit & Herbal Teas – flavors, health benefits, seasonal uses, brewing methods Fruit & Herbal Teas: Healing, Flavor, and Tradition in Korean Tea Culture
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Part 3: Grain Teas – why Koreans drink tea like water, roasting techniques, cultural meanings Grain Teas in Korea: Comfort in a Cup and a Window Into Everyday Life
These articles will help readers appreciate how tea in Korea continues to evolve—from ancient temples to the modern kitchen.
