Seasonal teas that are good to drink

Spring = Early Spring Tea, Rose Tea. After winter, the first young tea leaves are harvested around 'Gogu' (Grain Rain) and made into tea by boiling them in a hot pot, called Ujeon (Rain Before). Ujeon is also known as First Pluck Tea because it is made from the earliest harvested tea leaves. Since Ujeon is brewed from tender leaves, it features a subtle and mild flavor. The process of making it is complex, resulting in a small production volume and a high price. It has the advantage of containing 2 to 3 times more amino acids compared to Dumulcha (second pluck tea) or Samulcha, making it particularly umami-rich.

Tea that smells like flowers is good to drink in spring. All teas with a rose scent, including those made primarily with roses, are classified as rose tea, which is often considered the most suitable tea for spring. Teas made with rosemary and chrysanthemum are also very popular. You can enjoy the bitter-sweet aroma of flower petals.

◆Summer = Omija tea, Magnolia flower tea Omija is named because it has five flavors: sweet, sour, bitter, spicy, and salty. Omija tea is made by harvesting well-ripened Omija and then drying it. The reason Omija tea is good in summer is because it tastes good when brewed with cold water. Omija is rich in vitamins, providing energy when tired from the heat and helping to quench thirst. It has a cooling property, making it good for cooling the body heat.

Magnolia flower tea is made from harvested magnolia flowers. Magnolia flower tea has a rich aroma and a refreshing taste. It has a warm nature and a spicy flavor, so even in summer, it is recommended to brew and drink it warm. If you have a lot of heat in your body and warm tea feels burdensome, five-flavor berry tea is recommended.

◆Autumn = Chrysanthemum Tea, Persimmon Leaf Tea Chrysanthemum tea contains beneficial components such as vitamin A and B, choline, and adenine. In particular, it is rich in vitamins and is good for preventing colds during seasonal changes. The tea made from chrysanthemum, which blooms even in chilly weather, is especially praised for its excellent taste and aroma. Chrysanthemum tea can be brewed multiple times, retaining its unique fragrance and flavor, allowing you to enjoy a lingering taste. It is better to brew chrysanthemum tea at a slightly higher temperature than when brewing regular green tea.

The tea made from persimmon leaves, the representative fruit of autumn, is called persimmon leaf tea. Persimmon leaf tea is rich in water-soluble vitamins such as vitamins A, C, and P, as well as tannins and catechins. It helps strengthen blood vessels and has detoxifying properties, making it beneficial for preventing blood-related conditions such as hypertension, arteriosclerosis, and diabetes. Persimmon leaf tea is characterized by its savory taste combined with a sweet fruit aroma.

◆Winter = Citron tea, doraji tea. Citron tea is characterized by yellow, round fruits from the citron tree. The peel is bumpy and has a sour taste. Citron contains three times more vitamin C than lemon, making it known to be good for colds in winter. In addition to vitamins, it has diaphoretic, antipyretic, and anti-inflammatory effects. Citron, which has high levels of vitamin C and citric acid, helps reduce fatigue and is also beneficial for recovery from fatigue and hangovers. Its sweet and sour taste is charming.

Bellflower root is mainly eaten as a vegetable, but it is also widely used as a tea. Bellflower root tea is good to drink when your throat feels sore during the cold winter. Bellflower root tea is beneficial not only for throat health, such as tonsillitis or sore throat, but also for reducing fever and relieving pain. To make bellflower root tea, steep it in 90-degree water for about 2 minutes, then strain and drink the tea. If the bitter taste is too strong and unappealing, it can be consumed with sweet foods like honey or jujubes.

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Wouldn't it be nice to enjoy teatime with better seasonal teas?