Insam-cha (인삼차)

Insam-cha is the tea made from the root of Korean ginseng, Panax ginseng, a plant cultivated on the peninsula for centuries and prepared as a drink in the court, the temple and the household. It belongs to the tradition of medicinal and grain infusions that sit beside the fruit and grain teas of the Korean table. Geumsan ginseng is a registered name, and the tea is carried today by home cooks, by ginseng growers and by the tea houses that serve it.

Insam-cha is an infusion of sliced or whole dried ginseng root, Panax ginseng, simmered gently in water until the liquid takes a pale amber colour and the root gives up its bitter, earthy character. The root may be fresh (susam) or dried, and it is usually sweetened at the cup with honey or sugar. A powdered or granulated instant form also exists, but the simmered root is the preparation the Korean kitchen recognises. Jujube and sliced ginger are sometimes added to soften the bitterness.

Insam-cha is drunk on its own, often after a meal or between meals, and is served with a small sweetmeat such as yakgwa or a spoonful of honey. The structural reason is balance: the earthy bitterness of the root is answered by sweetness, and the warmth of the cup follows rich or heavy food cleanly.