H-KR-040

Roasted Corn Tea (Oksusu-cha)

옥수수차

Roasted grain tisane, from Gangwon, South Korea.

Herbal tisanes

Roasted Corn Tea (Oksusu-cha) is strongest on smoothness, sweetness and nutty. Typical tasting words: toasted grain, roasted barley, sweet pea, toast crust. A traditional Korean staple beverage developed as an everyday grain tea to purify water and provide gentle nourishment. Served hot or iced as everyday drinking water throughout South Korea, often blended alongside roasted barley.

Also known as Oksusu-cha and Corn tea.

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The profile

Taste, 0 to 5

sweetness4bitterness0astringency0umami1brightness0body2smoothness5aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty4toasty4malty2honey1spicy0woody0earthy0smoky0creamy1citrus0stone fruit0tropical0cocoa0caramel2

Facts

Origin: Gangwon, South Korea
Plant: Zea mays kernels
Harvest: Late summer to autumn
Elevation: mid
Oxidation: to %
Roast: medium
Leaf: dried fruit or root
Price band: budget
Availability: common
Ageing: a little
Forgiving to brew: 5 of 5
L-theanine: none

Made by: harvesting, then drying, then cleaning, then roasting, then cooling.

Caffeine

Roasted Corn Tea (Oksusu-cha) is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3.8 g	95 to 100 °C	6 min, 8 min
Cold brew, 250 ml	3.8 g	Fridge	4 to 8 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
night
after_meal
hot_weather
bedtime
relaxing

Pairs with breakfast_dishes, fried_food and dim_sum. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.