Korean tea

unoxidized tea

partially oxidized tea

infusion made from roasted barley grains

class of tea that has undergone microbial fermentation

beverage made by infusing dried flowers of chrysanthemum

hot water infused ginger roots

beverage made by infusing roasted corn kernels

tea leaves pressed into blocks

traditional Korean beverage made by diluting yuzu marmalade with water

traditional form of tea ceremony practiced in Korea

tea made by infusing mint leaves

beverage made by infusing roasted brown rice grains

use of tea in its various traditional ways in the two Koreas, especially by using roots, nuts, grains, berries of various plants instead of tea leaves

beverage made by infusing leaves, flowers, roots of lotus

beverage made by infusing roasted buckwheat grains

A dabang () is a Korean-language term for any establishment that primarily serves non-alcoholic drinks. The concept is comparable to that of cafes or teahouses.

Mogwa-cha () or quince tea is a traditional Korean tea made with Chinese quince. Most commonly, mogwa-cha is prepared by mixing hot water with mogwa-cheong (quince preserved in honey or sugar). Alternatively, it can also be made by boiling dried quince in water or mixing powdered dried quince with hot water.

East Asian tea made from seaweed

Jeho-tang () is a traditional Korean cold drink made with honey and several ingredients used in traditional Korean medicine. The ingredients include omae (, "smoked unripe plums"), sain (, "medicinal cardamom"), baekdanhyang (, "white sandalwood"), and chogwa (, "black cardamom"). The powdered ingredients are mixed together with honey and water and then boiled. After the liquid is chilled, it is diluted in cold water. It was considered the best summer drink in Korean royal court cuisine.

Ogwa-cha () or five fruit tea is a traditional Korean tea made with walnut, ginkgo, jujube, chestnut, and gotgam (dried persimmon). The ingredients are mashed with ginger, boiled in water, and strained to make the tea. Optionally, honey can be added to taste.

Doncha (), or don tea, also called jeoncha (), is a coin-shaped post-fermented tea produced in Korea. The tea has been called cheongtae-jeon () in the Jangheung region in South Jeolla Province.

herbal tea

infusion of mushrooms in water