Ssukcha

Ssukcha (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]

Ssukcha
TypeHerbal tea
Country of originKorea
IngredientsKorean mugwort
Korean name
Hangul
쑥차
Hanja
-茶
Revised Romanizationssukcha
McCune–Reischauerssukch'a
IPA[s͈uk̚.tɕʰa]

Preparation
Dried ssukcha

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]

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]

Other uses

Ssukcha may serve as a natural herbicide.[7]

References
  1. "ssukcha" 쑥차. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 23 March 2017.
  2. "ssuk" 쑥. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 23 March 2017.
  3. 오, 애리 (16 February 2017). "김정일 생일 75주년…쑥차로 추위 달래는 시민들". Newsis (in Korean). ISSN 1739-7529. Retrieved 23 March 2017.
  4. "ssukcha" 쑥차. Doopedia (in Korean). Doosan Corporation. Retrieved 23 March 2017.
  5. 김, 지원; 박, 현영 (1 May 2016). "현숙씨의 사콤달근 밥차 '쑥차'". Gyeongnam Ilbo (in Korean). Retrieved 23 March 2017.
  6. 최, 오균 (8 April 2013). "아홉 번 덖어낸 임진강 쑥차, 맛보실래요?". OhmyNews (in Korean). Retrieved 23 March 2017.
  7. Foster, Steven (1994). Herbal Renaissance, Growing, Using & Understanding Herbs in the Modern World (Rev Sub ed.). Salt Lake City, UT: Gibbs Smith. p. 201. ISBN 9780879055233.
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