Cheondoboksunga-hwachae (천도복숭아화채; "nectarine punch") – made with nectarine preserved in honey and sugared water.
Milgam-hwachae (밀감화채; "citrus punch") – also called gyul-hwachae (귤화채); made with citrus fruit—usually summer orange— pieces, in the fruit's juice mixed with lemon juice, sugar, and water. It is a local specialty of Jeju Island, where summer oranges and most other citrus fruits are cultivated.
Mogwa-hwachae (모과화채; "quince punch") – made with Chinese quince slices preserved with hardy mandarin slices in sugar and honied water, consumed after 20 days.
Songhwa-hwachae (송화화채; "pine pollen punch") – also called songhwa-su (송화수) or songhwa-milsu (송화밀수); made with dried pollen of Korean red pine and honied water. It is a local specialty of Gangwon Province.
Sunchae-hwachae (순채화채; "water-shield punch") – made with water-shield leaves and honied water or honied magnolia berry juice.