What is Root & Leaf Tea?
Root and leaf teas are herbal infusions made from the roots, stems, and leaves of medicinal plants. Unlike flower or fruit teas, root and leaf teas tend to have deeper, earthier flavors and are often associated with powerful traditional health benefits rooted in Korean and Asian herbal medicine.
Popular Types of Root & Leaf Tea
- Ginger Tea (Saenggang-cha) - One of the most universally loved herbal teas. Fresh or dried ginger root creates a warming, spicy brew that soothes digestion, relieves nausea, and supports immunity.
- Licorice Root Tea (Gamsong-cha) - Naturally sweet without any added sugar, licorice root tea soothes the throat, supports respiratory health, and aids digestion.
- Mugwort Tea (Ssuk-cha) - Made from dried mugwort leaves, this earthy, aromatic tea is deeply embedded in Korean herbal tradition.
- Cassia Seed Tea (Gyeolmyeongja-cha) - Brewed from roasted cassia seeds, this mild, slightly nutty tea supports eye health and liver function.
- Solomon's Seal Tea (Dungullae-cha) - A beloved Korean root tea with a smooth, subtly sweet flavor, traditionally used to nourish the body and promote vitality.
Health Benefits
Root and leaf teas are among the most medicinally rich herbal teas. Common benefits include anti-inflammatory effects, digestive support, immune boosting, respiratory relief, and liver and kidney support.
How to Brew Root & Leaf Tea
- Use water at a full boil (100 degrees C) - roots and leaves require high heat to release their active compounds.
- Simmer for 10-15 minutes for roots; steep for 5-8 minutes for leaves.
- Strain well and enjoy plain, or add honey or jujube for a traditional Korean touch.
- Many root teas can be re-brewed 2-3 times.
Ancient, powerful, and deeply nourishing - root and leaf tea connects you to centuries of herbal wisdom in every sip.