Grain Teas in Korea: Comfort in a Cup and a Window Into Everyday Life
When people think of “tea,” they usually imagine leaves from the Camellia sinensis plant—green tea, black tea, oolong. But in Korea, the story of tea stretches far beyond the tea leaf. Long before cafés dotted the streets, Koreans were drinking warm, toasty, naturally caffeine-free beverages brewed from grains and seeds. These drinks—known collectively as grain teas —remain one of the most beloved parts of daily Korean life. For Koreans, grain tea is not simply a drink. It is a cultural habit, a family tradition, and often the taste of home. Many households brew a big pot and keep it chilled in the refrigerator, serving it as an everyday hydration source instead of plain water. In restaurants, hot barley tea is the first thing placed on the table before any meal is served. Schools, hospitals, and offices commonly offer grain teas in their break areas, and travelers will often find them served on trains and in rest stops across the country. As part of this series on Korean tea c...