Tea making and serving in the Korean royal palace extended beyond daily refreshment in those days. It represented an art form steeped in etiquette and cultural pride.

From the Goguryeo Kingdom to the Joseon Dynasty, tea played a crucial role in diplomacy, seasonal rituals, and health practices in the royal court. A careful consideration is put into choosing the tea leaves for the pouring for final consumption. This art and act were always carried out with meticulous attention to detail in accordance with the Confucian values of respect, harmony, and balance.

In the palace, tea was more than a beverage but a medium of communication and respect. The act of serving tea to guests or royalty was seen as an offering of peace, goodwill, and sincerity. For monarchs, it reinforced dignity and authority, while for guests, it was a sign of honor and acceptance. Seasonal tea ceremonies were also held to celebrate harvests, lunar festivals, and royal birthdays, making it a more significant culture.

Also, tea gatherings often served political purposes, where alliances were subtly strengthened and delicate matters were discussed in a relaxed yet formal setting. The palace also valued tea for its medicinal properties, believing it aided digestion, calmed the mind, and prolonged life, which was crucial for the health of the ruling family.

Tea in the Korean royal palace had a lot of variety in the olden days. It ranged from herbal and floral to grain-based teas, and they were brewed in accordance to season, occasion, and health needs. Common royal teas included:

• Nokcha (Green Tea) - known for its fresh aroma and antioxidant properties.

• Gukhwacha (Chrysanthemum Tea) – believed to improve eyesight and reduce inflammation.

• Daechucha (Jujube Tea) – for energy and immune support.

• Oksusu-cha (Corn Tea) – a mild, nutty infusion for hydration.

• Omija-cha (Five-Flavor Berry Tea) – for balancing body energy.

Ingredients were sourced from the finest regions and stored in handcrafted ceramic or lacquer containers, preserving their fragrance and freshness through the seasons.

Royal tea preparation was in the form of an elegant choreography often performed by palace maids trained in the art of tea etiquette back in those days. They start from warming the teapot and cups to maintain the ideal serving temperature, then boil water in bronze or earthenware kettles before cooling to the precise temperature suitable for the tea type. Water too hot would scorch delicate leaves, and too cold would dull the flavor.

Serving was equally important as making. Cups were held with both hands, and the tea was poured in three gentle motions to ensure even taste distribution. The host would serve the eldest or highest-ranking guest first, followed by others according to Confucian hierarchy.

Royal tea culture was a part of Korean aesthetics, health, and social order. It preserved harmony between humans and nature, encouraged mindful interaction, and promoted respect for tradition. Even today, traditional Korean tea ceremonies are celebrated for their grace, mindfulness, and connection to the past.

Which of these teas have you ever tried?