| Corn tea | |
|---|---|
 | |
| Type | Herbal tea |
| Other names | Oksusu-cha |
| Origin | Korea |
| Quick description | Tea made from roastedcorn 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) orcorn tea is aKorean tea made fromcorn.[1] Whileoksusu-suyeom-cha (옥수수수염차) orcorn silk tea refers to the tea made fromcorn silk,oksusu-cha can be made fromcorn kernels, corn silk, or a combination of both.[2] Thecaffeine-free infusion is a popular hot drink in winter.[1]
InGangwon Province, the tea is calledgangnaengi-cha (강냉이차)—gangnaengi is aGangwon dialect for "corn"—and is consumed throughout late autumn and winter in most households.[3]
Traditionally, corn kernels are dried and roasted to prepareoksusu-cha.[2] The roasted corn kernels are then boiled in water until the tea turns yellow.[3] 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.[3]
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.[4]
Oksusu-cha is often combined withbori-cha (barley tea), as the corn's sweetness offsets the slightly bitter flavor of the barley.[citation needed]
