Corn tea
| Corn tea | |
|---|---|
| Type | Herbal tea |
| Other names | Oksusu-cha |
| Origin | Korea |
| Quick description | Tea made from roasted corn kernels |
| Temperature | 100 °C (212 °F) |
| Time | 5‒10 minutes |
| Corn tea | |
| Hangul | 옥수수차 |
|---|---|
| Hanja | 옥수수茶 |
| RR | oksusucha |
| MR | oksusuch'a |
| IPA | ok.s͈u.su.tɕʰa |
| Corn silk tea | |
| Hangul | 옥수수수염차 |
| Hanja | 옥수수鬚髥茶 |
| RR | oksususuyeomcha |
| MR | oksususuyŏmch'a |
| IPA | ok.s͈u.su.su.jʌm.tɕʰa |
Oksusu-cha (옥수수차) or corn tea is a Korean tea made from corn. While oksusu-suyeom-cha (옥수수수염차) or corn silk tea refers to the tea made from corn silk, oksusu-cha can be made from corn kernels, corn silk, or a combination of both. The caffeine-free infusion is a popular hot drink in winter. Along with bori-cha (barley tea), oksusu-cha is one of the free grain teas served in many restaurants in place of water.
In Gangwon Province, the tea is called gangnaengi-cha (강냉이차)—gangnaengi is a Gangwon dialect for "corn"—and is consumed throughout late autumn and winter in most households.