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Ssukcha
Ssukcha.jpg
Type Herbal tea
Country of origin Korea
Ingredients Korean mugwort
Korean name
Hangul 쑥차
Hanja -茶
Revised Romanization ssukcha
McCune–Reischauer ssukch'a

Ssukcha (Hangul: 쑥차), also called mugwort tea or wormwood tea, is a traditional Korean tea made from Korean mugwort (called ssuk (Hangul: ) in Korean). It is commonly consumed in both North and South Korea.

Preparation

Ssukcha 2
Dried ssukcha

The preparation involves leaves of mugwort harvested around the dano month (day 5 of the 5th lunar). This usually takes place around May and June in the Gregorian calendar). The leaves are washed, drained, chopped, and dried in a shaded area for 3‒10 days. Dried mugwort leaves are then roasted in a round-bottomed deokkeum-sot (cauldron for roasting tea). In a teapot, a handful of mugwort and a cup of water is added, and boiled for 5‒10 minutes.

Medicinal use

Korean mugwort is rich in vitamin A, vitamin C, and minerals. In the past, mugwort tea was believed to help prevent and treat the common cold, reducing fever and inflammation, relieving pain, and lowering blood pressure.

Other uses

Ssukcha may serve as a natural herbicide.

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