Corn tea

Oksusu-cha (옥수수차) or corn tea is a Korean tea made from corn.^[1] 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.^[2] The caffeine-free infusion is a popular hot drink in winter.^[1] Along with bori-cha (barley tea), oksusu-cha is one of the free grain teas served in many restaurants in place of water.^[3]

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

Korean name
Hangul	옥수수차
Hanja	옥수수茶
Revised Romanization	oksusu-cha
McCune–Reischauer	oksusu-ch'a
IPA	[ok.s͈u.su.tɕʰa]
Corn silk tea
Hangul	옥수수수염차
Hanja	옥수수鬚髥茶
Revised Romanization	oksusu-suyeom-cha
McCune–Reischauer	oksusu-suyŏm-ch'a
IPA	[ok.s͈u.su.su.jʌm.tɕʰa]

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.^[4]

Preparation

Traditionally, corn kernels are dried and roasted to prepare oksusu-cha.^[2] The roasted corn kernels are then boiled in water until the tea turns yellow.^[4] The tea is then strained and the boiled corn discarded. Although the drink is naturally sweet, sugar is sometimes added when a sweeter flavor is desired.^[4]

Roasted corn kernels are available at groceries, traditional markets and supermarkets in Korea, as well as at Korean groceries abroad. Tea bags containing ground corn are also commercially available.^[5]

Blends

Oksusu-cha is often combined with bori-cha (barley tea), as the corn's sweetness offsets the slightly bitter flavor of the barley.

Gallery

• 
  Jasaek-oksusu-cha (purple corn tea) tea bag
• 
  Roasted corn kernels
• 
  Boiling roasted corn kernels

See also

• Bori-cha – barley tea
• Hyeonmi-cha – brown rice tea
• Memil-cha – buckwheat tea
• Roasted grain beverage