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 te...