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Ssanghwa-tang
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Ssanghwa-tang

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Ssanghwa-tang
Ssanghwacha.jpg
Ssanghwacha with an egg yolk.jpg
Ssanghwa-tang with an egg yolk
Type Traditional Korean tea
Country of 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
Revised Romanization ssanghwa-tang
McCune–Reischauer ssanghwa-t'ang
IPA [s͈aŋ.ɦwa.tʰaŋ]
Hangul
쌍화차
Hanja
雙和茶
Revised Romanization ssanghwa-cha
McCune–Reischauer ssanghwa-ch'a
IPA [s͈aŋ.ɦwa.tɕʰa]

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.

See also


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