Here is the continued article of “Recommended drinks in South Korea (Part 2)”.
6. Cheongju (청주)
Need a break from soju? Try ordering a bottle of cheongju, literally meaning “clear liquor” — the most popular (and readily available) brand being Chung Ha. Rice liquors like Cheongju have been fermented multiple times, giving them a pure and sweet taste. Chungha costs a bit more than soju, but it’s worth the price if you think soju tastes like rocket fuel.
7. Baekseju 백세주
Feeling a little old-fashioned? Have your dinner with Baekseju, a herbaceous yellow wine made from rice and a number of different roots and herbs, the most prominent being ginseng. Depending on the brand, there will be a host of other aromatics like wolfberry and licorice.
Older ajussis tend to fancy this drink because it comes with the promise that drinking baekseju will help you live to be 100 years old — thus the name, “100-year liquor.”
8. Citron tea (유자차)
Citron, more commonly referred to as yuzu, has become a popular ingredient on the menus of fancy restaurants in the United States. The fruit itself looks like a large tangerine, but has a tart flavor that places it more closely to grapefruit. As with the green plum, maesil, Koreans preserve thin slices of citron in honey or sugar.
A jar of citron honey — also available at the grocery store — is a go-to herbal remedy for colds and other winter ailments. Just drop a tablespoon of the syrup in some hot water and you have citron tea.
9. Chrysanthemum tea (국화차)
The white and yellow flowers of the chrysanthemum plant are dried and then steeped in honey for about a month, and then brewed as a tea. The tea is a visual stunner, with the chrysanthemum flowers expanding like bright balloons in the water.
As you might expect from a tea made from flower petals, the tea has a delicate, flowery taste with a sweetness that can be brought out with a spoonful of sugar. It is said that chrysanthemum tea can help you fight a cold during the winter months, and also ease high blood pressure.
10. Daechu tea (dried jujube tea) 대추차
Daechu, or dried jujubes, will pop up when you least expect them: inside a chicken, in slices on top of rice cakes, and yes, in a tea. You can make a tea either from a paste, which lasts for a long time, or make a fresh batch by boiling dried jujubes.
The tea is a rich dark maroon and a deep, savory flavor. The tea is rich in iron and is good for anemia and for curing general lethargy.
Hope you have a wonderful time in Korean and while trying these drinks.
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