Ssanghwa-tang
Ssanghwa-tang with an egg yolk | |
| Type | Traditional Korean tea |
|---|---|
| Origin | China |
| Colour | Deep brown |
| Flavour | Slightly bitter |
| Ingredients | White woodland peony root, Rehmannia root, Mongolian milkvetch root, Korean angelica root, lovage root, Chinese cinnamon bark, Chinese liquorice |
| Korean name | |
| Hangul | 쌍화탕 |
| Hanja | 雙和湯 |
| RR | ssanghwatang |
| MR | ssanghwat'ang |
| IPA | [s͈aŋ.ɦwa.tʰaŋ] |
| Alternate name | |
| Hangul | 쌍화차 |
| Hanja | 雙和茶 |
| RR | ssanghwacha |
| MR | ssanghwach'a |
| IPA | [s͈aŋ.ɦwa.tɕʰa] |
Ssanghwa-tang (Korean: 쌍화탕; Hanja: 雙和湯) or ssanghwa-cha (쌍화차; 雙和茶) is a traditional Korean tea with deep brown colour and a slightly bitter taste. Along with sipjeondaebotang, it is one of the most popular types of medical tea in Korea.
It is made by boiling down a number of medical herbs such as dried roots of white woodland peony (백작약; 白芍藥; baekjagyak), steamed and dried roots of rehmannia (숙지황; 熟地黃; sukjihwang), dried roots of Mongolian milkvetch (황기; 黃芪; hwanggi), dried roots of Korean angelica (당귀; 當歸; danggwi), dried roots of lovage (천궁; 川芎; cheongung), Chinese cinnamon barks (계피; 桂皮; gyepi), and Chinese liquorice (감초; 甘草; gamcho). However, many people today buy the tea pre-made.