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Type | Herbal tea |
---|---|
Country of origin | Korea |
Ingredients | Korean mugwort |
Korean name | |
Hangul | 쑥차 |
---|---|
Hanja | 쑥茶 |
Revised Romanization | ssukcha |
McCune–Reischauer | ssukch'a |
IPA | [s͈uk̚.tɕʰa] |
Ssukcha ( Korean: 쑥차), also called mugwort tea or wormwood tea, is a traditional Korean tea made from Korean mugwort (called ssuk (쑥) in Korean). [1] [2] It is commonly consumed in both North and South Korea. [3]
The preparation involves leaves of mugwort harvested around the dano month (day 5 of the 5th lunar. This usually takes place around May and June in the Gregorian calendar). The leaves are washed, drained, chopped, and dried in a shaded area for 3‒10 days. [1] [4] Dried mugwort leaves are then roasted in a round-bottomed deokkeum-sot ( cauldron for roasting tea). [5] [6] In a teapot, a handful of mugwort and a cup of water is added, and boiled for 5‒10 minutes. [4]
Korean mugwort is rich in vitamin A, vitamin C, and minerals. [4] In the past, mugwort tea was believed to help prevent and treat the common cold, reducing fever and inflammation, relieving pain, and lowering blood pressure. [4]
Ssukcha may serve as a natural herbicide. [7]
![]() | |
Type | Herbal tea |
---|---|
Country of origin | Korea |
Ingredients | Korean mugwort |
Korean name | |
Hangul | 쑥차 |
---|---|
Hanja | 쑥茶 |
Revised Romanization | ssukcha |
McCune–Reischauer | ssukch'a |
IPA | [s͈uk̚.tɕʰa] |
Ssukcha ( Korean: 쑥차), also called mugwort tea or wormwood tea, is a traditional Korean tea made from Korean mugwort (called ssuk (쑥) in Korean). [1] [2] It is commonly consumed in both North and South Korea. [3]
The preparation involves leaves of mugwort harvested around the dano month (day 5 of the 5th lunar. This usually takes place around May and June in the Gregorian calendar). The leaves are washed, drained, chopped, and dried in a shaded area for 3‒10 days. [1] [4] Dried mugwort leaves are then roasted in a round-bottomed deokkeum-sot ( cauldron for roasting tea). [5] [6] In a teapot, a handful of mugwort and a cup of water is added, and boiled for 5‒10 minutes. [4]
Korean mugwort is rich in vitamin A, vitamin C, and minerals. [4] In the past, mugwort tea was believed to help prevent and treat the common cold, reducing fever and inflammation, relieving pain, and lowering blood pressure. [4]
Ssukcha may serve as a natural herbicide. [7]