In Korean culture, the word cha (차) simply means “tea,” yet it encompasses far more than beverages made from tea leaves. Over centuries, Koreans have crafted an extraordinary variety of drinks—both medicinal and flavorful—using grains, flowers, herbs, fungi, lichens, and even bark or roots.
Each infusion reflects a balance of tradition and creativity: some are simple, highlighting a single ingredient, while others blend multiple components into complex, aromatic brews. Whether enjoyed for health, comfort, or taste, cha embodies the art of infusion and the celebration of nature’s bounty.
While many of these drinks are available today in bags or loose form, there is a special satisfaction in preparing them yourself from start to finish. The recipes in this section highlight approachable varieties—easy to make, yet rich in history and flavor.