Corn Tea옥수수차

Oksusu-cha is one of two grain teas that you will find in almost every Korean household, the other being barley tea. Corn tea has a naturally sweet, slightly nutty flavor that makes it an easy daily drinking tea, and it requires no sweetener. In Korea, these grain teas serve the same role that plain water does in Western households. Koreans often boil a big batch and keep it in the fridge as the default household drink.

The key to good corn tea is using roasted corn kernels, not raw dried corn. The roasting process caramelizes the natural sugars in the corn and develops the toasty flavor that makes the tea satisfying. You can buy pre-roasted corn tea kernels at any Korean grocery store, often in large bags. Some brands sell it in convenient tea bags, which work fine but produce a milder brew compared to loose kernels.

If you want to roast your own, spread dried corn kernels on a dry skillet over medium heat and stir constantly until they turn golden brown and fragrant, about 10-12 minutes. Let them cool completely before storing. Home-roasted kernels often produce a richer tea because you can control the roast level.

The brewing ratio is forgiving. Start with a quarter cup of kernels per six cups of water, and adjust based on your preference. A longer simmer produces stronger tea. Unlike leaf teas, corn tea does not get bitter from over-steeping, so you can leave the kernels in the water without worrying about timing.

Corn tea is caffeine-free, making it suitable for any time of day, including before bed. It also has a mild diuretic effect, which is one reason Korean traditional medicine recommends it. Served cold, it is an incredibly refreshing summer drink that tastes subtly sweet without any added sugar.