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Gakjeochong, a Goguryeo tomb, shows a knight drinking tea with two ladies (5-6th century). According to the Record of Gaya, cited in the Memorabilia of the Three Kingdoms, the legendary queen Heo Hwang-ok, a princess of the State of "Ayuta" (theorized to be Ayodhya, India), brought the Camellia sinensis (var. assamica) tea plant from India to Korea and planted it on Baegwolsan, a mountain that ...
Pages in category "Korean tea" The following 42 pages are in this category, out of 42 total. This list may not reflect recent changes. ...
A more extensive list can be found in: Korean tea, See also: Korean tea ceremony. Boricha, made from barley; Green tea (녹차 [nokcha]), a staple of tea culture across East Asia; Oksusu cha, made from boiled roasted corn kernels; Sungnyung made from boiled toasted rice; Yulmu cha, made from the yulmu (Coix lacryma-jobi var. ma-yuen) grains
Mandu. Gukbap, soup with rice; Heukimjajuk, black sesame porridge; Jatjuk, pine nut porridge; Memil mandu, dumpling with a buckwheat covering [1]; Pyeonsu, square-shaped mandu (dumpling) with vegetable filling.
The Korean tea ceremony (Korean: 다례, romanized: darye, IPA:) is a traditional form of tea ceremony practiced in Korea. Darye literally refers to "etiquette for tea" or "tea rite" and has been kept among Korean people for over a thousand years. [ 1 ]
Korean tea (42 P) Pages in category "Korean drinks" The following 12 pages are in this category, out of 12 total. This list may not reflect recent changes. *
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