Traditional foods  ( The Long History of Tea Culture in Korea )

   In Korea, the custom of drinking tea originated and the people began to cultivate tea plants in the mid-7th century. At first, part of them drank tea, and with wide-scale cultivation of tea plants after the 9th century, the drink spread widely in the period of Koryo.

   The amount of tea consumption was great in those days, partly because of the production and use of Koryo celadon. Koryo celadon was varied in shape, kind and usage; tea cups claimed a sizable share among them. Koryo’s tea culture was widely known to the neighbouring countries, and its relics were unearthed in the coffin chamber of the Mausoleum of King Wang Kon. In the period of the feudal Joson dynasty, people drank tea made of medicinal plant fruits, leaves and roots, and methods of preparing and drinking the medicinal tea developed; Chronicles of Sejong and Sinjungdonggukyojisungram record that southern regions offered various kinds of tea as tribute to the royal court. 

   Widely propagated in Korea today are not only the traditional teas but various medicinal teas prepared with insam, Schizandra chinesis fruit, persimmon leaves, pine needles, bog bilberry and apple; in particular, the tea prepared with the hairy rootlet of insam, a special product of Korea, is efficacious in treating dyspepsia, anemia and nervous system disorders.

   Tourists can enjoy the unique aroma and flavour of the Korean teas.

Korean folklore


Traditional foods