Are you curious about how to say “tea” in Korean? The basic word you’re looking for is 차 (cha), which is used to describe various types of tea, from green tea to herbal blends.
There’s also a Konglish version, 티 (ti), that’s commonly used. But there’s more to explore beyond just the word itself—Korea has a rich tea culture with unique flavors and traditions that go back nearly 2,000 years.
In this article, we’ll explore ways to say “tea” in Korean, along with examples and related words. We’ll also look into the various types of tea enjoyed in Korea and the rich cultural traditions behind them, as well as answer some common questions.
Let’s explore the different types of Korean teas and the traditions surrounding them!
Quick Summary
- ✅The term for “tea” in Korean is 차 (cha), which encompasses a variety of teas, such as green tea (녹차), black tea (홍차), and herbal teas (허브차).
- ✅Korea boasts a rich tea culture with traditions dating back nearly 2,000 years.
- ✅Korean tea varieties reflect deep cultural significance and health benefits.
Contents
How to say “tea” in Korean
The basic word for “tea” in Korean is 차 (cha). It can also be called 티 (ti), which is the Konglish version of the word.
The word 차 (cha | 茶) is derived from Chinese and is used to describe various types of tea, including green tea (녹차, nokcha), black tea (홍차, hongcha), and herbal teas (허브차, heobeucha).
You might also hear the term 다도 (dado), which refers to the traditional Korean tea ceremony, emphasizing the art and ritual of tea preparation and consumption.
Examples:
차 한 잔 드릴까요? (cha han jan deurilkkayo?)
Would you like a cup of tea?
저는 밀크티를 좋아해요. (jeoneun milkeutireul joahaeyo.)
I like milk tea.
저는 전통 다도를 배우고 싶어요. (jeoneun jeontong dadoreul baeugo sipeoyo.)
I want to learn the traditional tea ceremony.
Different types of tea in Korean
Here’s a list of local teas in Korea, many of which are deeply rooted in Korean tradition and culture:
- 녹차 (nokcha) – Green Tea
- Grown primarily in regions like Boseong and Hadong, green tea is one of Korea’s most traditional and widely consumed teas.
- 보리차 (boricha) – Barley Tea
- A staple in Korean households, this tea is made from roasted barley and is often served both hot and cold.
- 옥수수차 (oksusucha) – Corn Tea
- Made from roasted corn kernels, this tea has a mild, nutty flavor and is often enjoyed after meals.
- 유자차 (yujacha) – Citron Tea
- A sweet, tangy tea made from yuzu (citron) fruit, often used as a remedy for colds during the winter.
- 대추차 (daechucha) – Jujube Tea
- Made from dried jujube (Korean dates), this tea is sweet and often consumed for its soothing properties.
- 생강차 (saenggangcha) – Ginger Tea
- A warming tea made from fresh ginger, often sweetened with honey and consumed during the colder months.
- 쌍화차 (ssanghwacha) – Ssanghwa Tea
- A traditional herbal tea made from a blend of medicinal herbs known for its restorative properties.
- 오미자차 (omijacha) – Five-Flavor Tea
- Made from the omija berry, this tea offers a unique combination of sweet, sour, salty, bitter, and spicy flavors.
- 매실차 (maesilcha) – Plum Tea
- This tea is made from fermented plums and is known for its refreshing and slightly tangy flavor.
- 국화차 (gukhwacha) – Chrysanthemum Tea
- A floral tea made from chrysanthemum flowers, often enjoyed for its calming effects.
- 인삼차 (insamcha) – Ginseng Tea
- A tea made from ginseng, it is widely consumed for its invigorating properties and health benefits, especially in boosting energy and immune function.
- 결명자차 (gyeolmyeongjacha) – Cassia Seed Tea
- Made from roasted cassia seeds, this tea is believed to be good for eye health and digestion.
- 연잎차 (yeonnipcha) – Lotus Leaf Tea
- A delicate tea made from the leaves of the lotus plant, often consumed for its detoxifying effects.
- 감잎차 (gamnipcha) – Persimmon Leaf Tea
- This tea is made from dried persimmon leaves and is known for its high vitamin C content and potential health benefits.
- 둥굴레차 (dunggullecha) – Solomon’s Seal Tea
- Dunggullecha is a traditional Korean tea made from the root of the Solomon’s seal plant. It has a mild, slightly sweet, and nutty flavor and is often enjoyed both hot and cold
- 서리태차 (seoritaecha) – Black Bean Tea
- A unique tea made from roasted black soybeans, known for its nutty flavor and health benefits.
Below you can find the vocabulary list of different teas, most of which you can find in Korea. Some of them may even be exclusive to Korean tea culture.
| Korean | English |
|---|---|
| 댓잎차 (daennipcha) | Bamboo leaf tea |
| 홍차 (hongcha) | Black tea |
| 현미차 (hyeonmicha) | Brown rice tea |
| 버블티 (beobeulti) | Bubble tea |
| 메밀차 (memilcha) | Buckwheat tea |
| 차이 티 (chai ti) | Chai tea |
| 카모마일차 (kamomailcha) | Chamomile tea |
| 계화차 (gyehwacha) | Cinnamon flower tea |
| 귤화차 (gyulhwacha) | Citrus flower tea |
| 민들레차 (mindeullecha) | Dandelion tea |
| 과실차 (gwasilcha) | Fruit tea |
| 구기자차 (gugijacha) | Goji tea |
| 포도차 (podocha) | Grape tea |
| 아이스 티 (aiseu ti) | Ice tea |
| 대추차 (daechucha) | Jujube tea |
| 라벤더허브티 (rabendeoheobeuti) | Lavender herbal tea |
| 레몬 티 (remon ti) | Lemon tea |
| 연근차 (yeongeuncha) | Lotus root tea |
| 말차 (malcha) | Matcha |
| 목련차 (mongnyeoncha) | Magnolia tea |
| 밀크 티 (milkeu cha) | Milk tea |
| 박하차 (bakacha) | Mint tea |
| 보이차 (boicha) | Puer tea |
| 쑥차 (ssukcha) | Mugwort tea |
| 뽕잎차 (ppongnipcha) | Mulberry leaf tea |
| 녹두차 (nokducha) | Mung bean tea |
| 버섯차 (beoseotcha) | Mushroom tea |
| 괴화차 (goehwacha) | Pagoda flower tea |
| 도화차 (dohwacha) | Peach flower tea |
| 솔잎차 (sollipcha) | Pine leaf tea |
| 매화차 (maehwacha) | Plum flower tea |
| 석류차 (seongnyucha) | Pomegranate tea |
| 호박차 (hobakcha) | Pumpkin tea |
| 황차 (hwangcha) | Yellow tea |
In order to understand the Korean tea culture the best, you may wish to get to know the below vocabulary.
| Korean | English |
|---|---|
| 차례 (charye) | Ancestral rite |
| 다례 (darye) | Day tea rite, etiquette for tea |
| 다회 (dahoe) | Tea meetings |
| 다시 (dasi) | Tea poetry |
| 전통차 (jeontongcha) | Traditional tea |
Finally, here are some more related words you may wish to add to your vocabulary.
| Korean | English |
|---|---|
| 카페 (kape) | Cafe |
| 컵 (keop) | Cup |
| 커피 (keopi) | Coffee |
| 카페인 (kapein) | Caffeinated |
| 디카페인 (dikapein) | Decaffeinated |
| 디저트 (dijeoteu) | Dessert |
| 꿀 (kkul) | Honey |
| 핫 초콜릿 (hat chokollit) | Hot chocolate |
| 뜨거운 차 (tteugeoun cha) | Hot tea |
| 주전자 (jujeonja) | Kettle |
| 우유 (uyu) | Milk |
| 머그컵 (meogeukeop) or 머그잔 (meogeujan) | Mug |
| 설탕 (seoltang) | Sugar |
| 티백 (tibaek) | Tea bag |
| 찻잎 (channip) | Tea leaf |
| 다기 세트 (dagi seteu) | Tea set |
| 티타임 (titaim) | Tea time |
| 찻잔 (chatjan) | Teacup |
| 찻주전자 (chatjujeonja) | Teapot |
| 찻숟가락 (chatsutgarak) or 티스푼 (tiseupoon) | Teaspoon |
Common verbs
Here are some common verbs used when talking about tea.
마시다 (masida) – To drink
Example:
저는 아침에 따뜻한 녹차를 마셔요. (jeoneun achime ttatteuthan nokchareul masyeoyo.)
I drink warm green tea in the morning.
우리다 (urida) – To brew, infuse, steep
Example:
티백을 넣고 3분 정도 우리세요.(tibaegeul neoko sambun jeongdo uriseyo.)
Add the tea bag and brew for 3 minutes.
따르다 (ttareuda) – To pour
Example:
제가 차를 따라 드릴게요. (jega chareul ttara deurilgeyo.)
I poured tea for the guest.
끓이다 (kkeurida) – To boil (water for tea)
Example:
차를 마시려고 물을 끓였어요. (chareul masiryeogo mureul kkeulyeosseoyo.)
I boiled some water for tea.
식히다 (sikida) – To cool (down the tea)
Example:
너무 뜨거우니까 마시기 전에 차를 조금 식히세요. (neomu tteugeounikka masigi jeone chareul jogeum sikiseyo.)
It’s too hot, so cool the tea a little before you drink it.
준비하다 (junbihada) – To prepare
Example:
차와 다과를 준비했어요. (chawa dagwareul junbihaesseoyo.)
I prepared tea and snacks.
즐기다 (jeulgida) – To enjoy
Example:
저녁에는 조용히 차를 즐겨요. (jeonyeogeneun joyonghi chareul jeulgyeoyo.)
I quietly enjoy tea in the evening.
Brief information on the relevance of tea in Korean culture
Koreans are big tea drinkers, and it’s not just about green tea—there are many other options like lotus, dandelion, and bamboo teas. Korean tea is known for its rich flavors and health benefits.
Tea has been an important part of Korean culture for nearly 2,000 years, with its origins tracing back to when Chinese tea was introduced during the Silla Dynasty. By the early 800s, Koreans began planting their own tea bushes, and tea has been enjoyed in traditional ceremonies ever since. It’s not just about the taste; tea is often shared with family and friends and is a popular gift, symbolizing respect and gratitude, even offered to Buddha and ancestors.
During the Goryeo Dynasty, tea culture flourished, and tea ceremonies became widespread. The first public tea house opened in Myeongdong about 100 years ago, and despite the rise of instant coffee brought by US soldiers, Korean tea culture remains strong.
If you’re interested in experiencing Korea’s tea culture, you can visit the main green tea regions like Boseong, Jeju Island, and Jirisan. Korea’s climate and soil are perfect for growing tea, and what makes Korean teas unique is that they are mostly infused teas, making them more versatile compared to teas from other countries.
Tea-growing regions in Korea
Tea is primarily grown in the southern regions of South Korea, where the climate and soil conditions are ideal for tea cultivation. The most famous tea-growing areas in Korea include:
Boseong (보성)
Located in Jeollanam-do (South Jeolla Province), Boseong is the most renowned tea-growing region in Korea. It is often referred to as the tea capital of Korea, and its picturesque green tea fields are a popular tourist attraction. Boseong is known for producing high-quality green tea, including varieties like 녹차 (nokcha) and 우전차 (ujeoncha) (tea made from the first harvested leaves).
Hadong (하동)
Situated in Gyeongsangnam-do (South Gyeongsang Province), Hadong is another significant tea-producing region. It is home to some of the oldest wild tea plants in Korea, and the tea from Hadong is known for its traditional, natural cultivation methods. The Hadong region is especially famous for 재배 녹차 (jaebae nokcha), a type of green tea.
Jeju Island (제주도)
Jeju Island, located off the southern coast of Korea, is also a notable tea-growing area. The volcanic soil and mild climate of Jeju provide excellent conditions for tea cultivation. Jeju is particularly known for its green tea, produced by large tea plantations such as O’Sulloc, which also has a tea museum that attracts many visitors.
Jirisan (지리산) Region
The Jirisan Mountain area, which spans parts of both Jeollanam-do and Gyeongsangnam-do, is another region where tea is cultivated. The high altitude and cool temperatures of the Jirisan area contribute to the unique flavor of the tea produced here.
What to do next after learning “tea” in Korean
- How to Say “Snack” in Korean – After learning how to say “tea” in Korean, a great next step would be to explore how to talk about snacks in Korean. This article will introduce you to a variety of Korean snack vocabulary, helping you expand your ability to discuss popular snacks that often pair well with tea.
- Quick Korean Phrases for the Cafe – Now that you know how to talk about tea, learn some essential Korean phrases to use when ordering drinks and food at a cafe.
- Food in Korean – Top Dishes and Beverage Names – Learn a broader range of Korean food and drink vocabulary. This article will help you expand your knowledge and talk about various Korean dishes and beverages in addition to tea.
Frequently Asked Questions (FAQs)
Here’s a list of the frequently asked questions about “tea” in Korea, along with answers:
What is the most famous tea in Korea?
Green tea, especially from Boseong, is the most famous.
Why is Boseong green tea famous?
It’s known for its high quality, rich flavor, and beautiful tea fields.
What are some traditional teas in Korea?
Popular traditional teas include green tea (녹차), barley tea (보리차), and citron tea (유자차).
What is 5 flavor tea in Korean?
오미자차 (omijacha) is the Korean name for “Five-Flavor Tea.” This traditional Korean tea is made from the dried berries of the omija plant, also known as Schisandra chinensis. The name “omija” literally means “five flavors” in Korean, as the tea is known for its unique combination of sweet, sour, salty, bitter, and spicy flavors.
When do people typically drink tea in Korea?
Tea is commonly enjoyed throughout the day, especially after meals.
Where are the best places to buy tea in Korea?
Specialty tea shops, markets, and regions like Boseong and Hadong are popular places to buy tea.
How is tea traditionally served in Korea?
Tea is served in small cups, often accompanied by traditional snacks, and with an emphasis on presentation.
What kind of tea is served in Korean restaurants?
보리차 (boricha), or barley tea, is the most common tea served in Korean restaurants. It’s a caffeine-free tea made from roasted barley, known for its mild, nutty flavor. It’s often served cold in the summer and warm in the winter.
How does Korean tea differ from tea in other countries?
Korean tea often emphasizes natural, earthy flavors and is deeply connected to health and traditional practices
Conclusion
As we wrap up, we learned that the basic word for “tea” in Korean is 차 (cha), and there’s also a Konglish version, 티 (ti). We explored various types of Korean teas, like 녹차 (nokcha), which is green tea, and the unique 오미자차 (omijacha), known as five-flavor tea.
Keep in mind that Korean tea culture is rich and diverse, with traditions that go back nearly 2,000 years. These teas are not just beverages but are deeply connected to Korean customs, health, and daily life.
What questions or thoughts do you have about Korean tea or culture? Share them in the comments below!
