Korean Tea
Korean tea stretches beyond leaf: roasted barley, citron, jujube, corn silk, green tea, and sweet jars spooned into hot water.
Featured korean tea
- Yujacha citron tea - Drink desk - Seoul - Citron preserve stirred into hot water until the peel floats bright.
- Boricha roasted barley tea - Drink desk - Busan - Roasted barley steeped brown and clean, served hot or cold.
- Oksusu-cha corn silk tea - Drink desk - Daegu - Corn silk tea with a soft roasted sweetness and no sugar needed.
- Jeju green tea - Drink desk - Jeju - Green tea steeped with cooler water so the cup stays grassy and clean.
- Daechu jujube tea - Drink desk - Andong - Jujube simmered into a deep, honeyed cup for cold evenings.
- Iced omija tea - Drink desk - Gwangju - Five-flavor berry tea served cold, tart, sweet, and floral at once.
- Maesil plum tea - Drink desk - Jeonju - Plum syrup stirred into hot water for a sweet-tart cup after a meal.
- Iced boricha pitcher - Drink desk - Incheon - Barley tea brewed strong, chilled, and poured with meals.
- Honey ginger tea - Drink desk - Daejeon - Ginger preserved with honey and spooned into a hot cup.
- Green tea second steep - Drink desk - Boseong - A quick second pour from green leaves before the flavor fades.