Ssanghwa-tang facts for kids
  Ssanghwa-tang with an egg yolk
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| 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 (Hangul: 쌍화탕; Hanja: 雙和湯) or ssanghwa-cha (Hangul: 쌍화차; Hanja: 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 (Hangul: 백작약; Hanja: 白芍藥; RR: baekjagyak), steamed and dried roots of rehmannia (Hangul: 숙지황; Hanja: 熟地黃; RR: sukjihwang), dried roots of Mongolian milkvetch (Hangul: 황기; Hanja: 黃芪; RR: hwanggi), dried roots of Korean angelica (Hangul: 당귀; Hanja: 當歸; RR: danggwi), dried roots of lovage (Hangul: 천궁; Hanja: 川芎; RR: cheongung), Chinese cinnamon barks (Hangul: 계피; Hanja: 桂皮; RR: gyepi), and Chinese liquorice (Hangul: 감초; Hanja: 甘草; RR: 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.
