Ssukcha
Traditional Korean mugwort tea
From Wikipedia, the free encyclopedia
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]
| |
| Type | Herbal tea |
|---|---|
| Origin | Korea |
| Ingredients | Korean mugwort |
| Korean name | |
| Hangul | 쑥차 |
| Hanja | 쑥茶 |
| RR | ssukcha |
| MR | ssukch'a |
| IPA | [s͈uk̚.tɕʰa] |
Preparation
The preparation involves leaves of mugwort harvested around the dano month (5th day of the 5th month; usually 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][unreliable source?] In a teapot, a handful of mugwort and a cup of water is added, and boiled for 5‒10 minutes.[4]
Medicinal use
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]
