Korean Tea-Made from Grains, Seeds and Leaves

• Bori cha (보리차, 菩提茶): roasted barley tea
• Oksusu cha (옥수수차): roasted corn tea
• Hyeonmi cha (현미차, 玄米茶): roasted rice tea
• Yulmucha (율무차): Job's tears tea
• Gyeolmyeongja cha (결명자차, 決明子茶): Tea made from roasted Senna obtusifolia seeds
• Nok cha (녹차): this is most common form of Korean green tea using dried leaves from the Camellia Sinensis plant.
• Bbongnip cha (뽕잎차): dried mulberry leaves
• Gamnip cha (감잎차): dried persimmon leaves
• Solnip cha (솔잎차): pine needles
• Gukhwa cha (국화차，菊花茶) - wild chrysanthemum flowers are preserved in honey for a month or so, and then mixed with hot water
• Ilsulcha (이슬차): Hydrangea serrata (산수국, 山水菊) leaves
• Pakha cha (박하차): peppermint leaves
• Yeongji-beoseot-cha (영지버섯차, 靈芝茶) : tea made from dried Ganoderma lucidum fungus
• Songhwa milsu (송화밀수, 松花蜜水): Pine pollen and honey are added to water
• Gyulgang cha (귤강차, 橘薑茶): the skin of mandarin oranges is dried and cleaned, and then it is boiled in water. Serve the boiled water with honey.
• Ssanghwa cha (쌍화차, 雙和茶): Tea made from a few materials of traditional Korean medicine such as steamed and dried root of Rehmannia glutinosa (숙지황, 熟地黃), dried root of Angelica gigas (당귀, 當歸), the dried root ofLigusticum officinale (천궁, 川芎), the dried root of Paeonia obovata (작약,芍藥), cinnamon bark, the dried root of Glycyrrhiza glabra (감초, 甘草) and the root of Astragalus membranaceus (황기, 黃芪).
• Duchung cha (두충차, 杜仲茶): Tea made from the skin of Eucommia ulmoides tree.
• Donggyuja cha (동규자차, 冬葵子茶): Tea made from seed of Malva verticillata
• Salgunamu cha (살구나무차): Made from apricot seed kernels
• Gamro cha (감로차, 甘露茶): Tea made from juice of maple leaves, Celtis sinensis, Catalpa ovata, and Quercus dentata