Ssanghwa-tang with an egg yolk
|Type||Traditional Korean tea|
|Country of origin||Korea|
|Ingredients||White woodland peony root, Rehmannia root, Mongolian milkvetch root, Korean angelica root, lovage root, Chinese cinnamon bark, Chinese liquorice|
Ssanghwa-tang (쌍화탕; 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.
Efficacy and administration methods
Ssanghwangtang is a herbal bath which was enjoyed in the morning and evening during the Joseon Dynasty. Precautions for use should be consulted with a doctor, pharmacist, etc. before taking it, such as patients with hypertension, heart failure or kidney disorder, edema patients, and patients receiving medical treatment.
- "The Health Benefits of Traditional Korean Tea". The Chosun Ilbo. 21 February 2015. Retrieved 2 February 2017.
- "The World of Korean Tea – Medicinal Tea". Korea Tourism Organization. Retrieved 2 February 2017.
- "Considering your health, Ssanghwa-tang". 문화·산업·경제강국을 향한 [문화저널21]. 2018-01-11. Retrieved 2018-04-17.
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