aside for 3 to 4 days. Add a few spoonfuls of the mixture to hot water and stir. Drop in a couple of pine nuts for garnish and enjoy.
Omijacha (, Schizandra tea)
In Korea, omija has long been used for medicinal purposes. It comes from the Schizandra plant, a woody vine on which clusters of the red berries form in August and September. As the Korean name omija (five flavors) signifies, the berry exudes salty, sweet, sour, pungent, and bitter flavors. The tea has a vibrant red color, making it the perfect base for fruit punch. Omija is beneficial in lowering blood pressure and for detoxification. Dried omija berries can be ground to a powdered form and mixed in hot water as a tasty beverage. Fresh berries can also be soaked in cold water for a few hours until the flavors are extracted. It is then boiled and mixed with honey or sugar.
* Recipe: Combine dried omija with water and let it simmer. Sweeten with honey or sugar.
Mogwacha (, Chinese quince tea)
Mogwacha is made using the fruit of the Chinese quince. The sweetness and fragrant aroma of mogwa makes it a more unusual drink, and it is often enjoyed in the winter. Drinking mogwacha regularly helps prevent colds and the ginger and cinnamon in the mixture help warm the body. Mogwacha can be made at home or bought in glass jars in grocery stores.
* Recipe: Put thinly sliced fresh ginseng, ginger, cinnamon, mogwa preserves, and jujube in water and let it simmer until reduced to half.
Maesilcha (, Plum tea)
Maesil tea is made from an Asian species of plum. Brewed from the sour juice of the fruit, maesilcha aids in combating fatigue and stimulating the appetite. It also helps detoxify the body, enhance intestinal function, and relieve symptoms of food poisoning and diarrhea. In spring, people can be found busily preparing maesil extract, maesil liquor, and maesil pickles, which are tried-and-true home cure-alls. Maesil is also used to make jam, juice, condensed liquid, soy sauce and vinegar. It can be dried and stored for later consumption.
* Recipe: Take well-ripened maesil, wash it and dry thoroughly. Arrange a layer of maesil in a large pot and sprinkle with a layer of sugar. Repeat until the pot is filled. After a month, take the maesil out and leave it to ferment for 1 to 3 months. To make the tea, mix a few spoonfuls of this condensed juice in hot water.
Grain-based Tea
Yulmucha (, Adlay tea)
A perennial plant of the family Poaceae, yulmu (aka, Adlay or Jobs tears) is a healthy grain with a higher protein and fat content than rice. The grains of yulmu are dried and ground into a powder, which is then added to boiling hot water. Valued by Koreans as a healthy pick-me-upper, the tea can be purchased in powdered form in grocery stores. It is also widely available in coffee vending machines.
* Recipe: Dry the grain of yulmu and grind it into a powder. Mix into boiling hot
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