The Development and Distinctive Features of Korean Non-alcoholic Beverages

Abstract

Traditional non-alcoholic beverages have deep cultural roots in Korea and command a strong presence at holiday tables, ancestral rites, and banquets. Over time, tea, punch, and other drinks in this category developed as post-meal libations, and some acquired symbolic meaning. Traditional beverages come in many forms, each with a host of varying recipes. Historical cookbooks record the ingredients used in these beverages, hinting at the close ties between the people and their drinks, many of which constituted delicacies, special diet drinks, and ceremonial oblations. A literature review was made to elucidate the historical background of Korean beverages and the varieties. The traditional beverages were classified by ingredients and the method of preparation. Tea recipes and production skills of various types of beverages (cha, tang, jang, etc.) were introduced.