temperature should not eat ginseng. In fact, ginseng can either raise or lower the heat in the body depending on the individual and the amount of ginseng ingested. When selecting a ginseng root, look for a smooth surface, firm texture and significant weight. In Korea, the best ginseng roots come from the Punggi and Geumsan regions. For a first-hand look at how ginseng is grown and harvested, visit one of these exciting festivals: Pung-gi Ginseng Festival or Geumsan Insam Festival.
* Recipe: Add sliced ginseng and jujube to water and simmer for several hours. Mix with honey and garnish with a few pine nuts
Ssanghwacha (, Ssanghwatang)
Ssanghwacha or ssanghwatang is deep brown in color with a slightly bitter taste. The word ssang refers to energy and the concept of yin and yang, while hwa means harmony. Hence, the name of this tea is derived from an ancient prescription used to supplement energy and bring the body into a more balanced state of equilibrium. This kind of tea is said to cure fatigue, physical weakness, and cold sweats, making it a drink that it often consumed by Koreans when they feel under the weather. Ssanghwacha can be made by boiling down a number of medicinal herbs, but many people today buy it pre-made in medicinal herb shops, pharmacies, or supermarkets. For a more traditional experience, try one of the teashops in Insa-dong, which sell great-tasting ssanghwacha teas.
* Recipe: Add the roots of white peony, sukjihwang (steamed rehmannia root), other medicinal herbs (depending on your particular tastes and/or symptoms), ginger, and jujube to water. Simmer for several hours.
Fruit-based Tea
Daechucha (, Jujube tea)
In Korea, Daechu (jujube) is synonymous with autumn fruit and has long been used as a medicine and in a variety of Korean dishes. The best daechu fruits are large, lustrous and deep in color. When the fruit ripens to a rich red, it is dried and ready to be made into tea. The tea is known as a powerful agent in combating colds, reducing fever, soothing neuralgia, warming the body and aiding digestion
* Recipe: Add dried daechu to water and boil it down until it becomes a dark infusion. Stir a few spoonfuls of the mixture into a cup of hot water.
Yujacha (, Citron tea)
The deep aroma and flavor of yuja (a type of citrus fruit) make it a much-favored wintertime tea. Korean people have been making yujacha since ancient times, using the highly acidic citrus rinds of the yuja, a part of the fruit that would have had very little use otherwise. To make the tea, remove the seeds, leaving only the flesh and rind. The easiest way to make yujacha is to thinly slice the rind and boil it in water to extract the flavor. Yuja is beneficial in treating coughs, headaches, and neuralgia. It is interesting to note that yujacha is especially popular with the Japanese.
* Recipe: Mix slices of yuja with sugar and set
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