Corn tea
Template:Short description Script error: No such module "Infobox".Template:Template other Template:Infobox Korean name/auto Oksusu-cha (Script error: No such module "Lang".Template:Category handler) or corn tea is a Korean tea made from corn.[1] While oksusu-suyeom-cha (Script error: No such module "Lang".Template:Category handler) or corn silk tea refers to the tea made from corn silk, oksusu-cha can be made from corn kernels, corn silk, or a combination of both.[2] The caffeine-free infusion is a popular hot drink in winter.[1] Along with bori-cha (barley tea), oksusu-cha is one of the free grain teas served in many restaurants in place of water.[3]
In Gangwon Province, the tea is called gangnaengi-cha (Script error: No such module "Lang".)—gangnaengi is a Gangwon dialect for "corn"—and is consumed throughout late autumn and winter in most households.[4]
Preparation
Traditionally, corn kernels are dried and roasted to prepare oksusu-cha.[2] The roasted corn kernels are then boiled in water until the tea turns yellow.[4] The tea is then strained and the boiled corn discarded. Although the drink is naturally sweet, sugar is sometimes added when a sweeter flavor is desired.[4]
Roasted corn kernels are available at groceries, traditional markets and supermarkets in Korea, as well as at Korean groceries abroad. Tea bags containing ground corn are also commercially available.[5]
Blends
Oksusu-cha is often combined with bori-cha (barley tea), as the corn's sweetness offsets the slightly bitter flavor of the barley.
Gallery
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Jasaek-oksusu-cha (purple corn tea) tea bag
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Roasted corn kernels
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Boiling roasted corn kernels
See also
- Bori-cha – barley tea
- Hyeonmi-cha – brown rice tea
- Memil-cha – buckwheat tea
- Roasted grain beverage
References
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