Insam cha (인삼차, 人蔘茶) is a tea made from ginseng, which can be a fresh ginseng (수삼, 水蔘), a dried ginseng (건삼, 乾蔘) or a red steamed ginseng (홍삼, 紅蔘). The sliced or whole ginseng is boiled for a few hours, and then refined sugar (or unrefined sugar such as honey) may be added. A common ratio is 500 mℓ of water to 50 g of ginseng. Sometimes, jujube can be added when boiled.Efficacy in Traditional Beliefs: Some believe that Insam cha is good for increasing energy, especially for someone who catches colds frequently in winter. It also has a remedial effect on stomachaches due to low body temperature. However, neither belief has been shown in independent scientific evaluations.
Danggwi cha (Tea)
Danggwi cha (당귀차, 當歸茶) is a tea made from boiling the dried root of Korean angelica or an angelica gigas. The dried root of Korean angelica is gently boiled in water for a few hours. Sometimes, ginger root can be added for preference when boiled.Efficacy in Traditional Beliefs: Korean angelica is often called ginseng for woman. Some believe that it is good for (white) leucorrhoea and postpartum care. If consumed for a long time, it can remedy cold fingers or toes. However, neither belief has been shown in independent scientific evaluations.
Saenggang cha (Tea)
Saenggang cha (생강차, 生薑茶) is a tea made from ginger root. The ginger root is washed and sliced without peeling. The sliced ginger root is stored with honey for a few weeks. To make tea the mixed honey and ginger root is added to hot water.Efficacy in Traditional Beliefs: Some believe that Saenggang Cha is useful to prevent colds and to aid digestion. It also has a remedial effect on diarrhea and stomachache due to low body temperature. It helps someone who has a low body temperature due to bad circulation. However, neither belief has been shown in independent scientific evaluations.
Chik cha (칡차) - made from kudzu root
Dunggulle cha (둥굴레차) - made from dried root of Solomon's seal.
Ma cha (마차, 麻茶 or 산약차) - made from the root of hemp
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