Chik-cha (Kudzu Tea): Korea's Bitter-Sweet Root Tea Explained

The Bitter Cup I Couldn't Finish

As a child, chik-cha was one tea I dreaded. I remember the taste clearly — sharp, bitter, almost impossible to get through a full cup of. What I remember just as clearly is my grandmother heading up into the mountains to dig the roots herself. She'd come back with these thick, tangled roots caked in dirt, and somehow, from that, she'd make the tea I could barely stomach as a kid. It's strange how a taste I once tried to avoid is exactly what I find myself thinking about now.

What Is Chik-cha?

Chik-cha is a traditional Korean tea made from the root of the kudzu vine, called chik in Korean. Kudzu root has quietly sat at the heart of Korean wellness culture for over a thousand years, even though most people outside Korea have never heard of it. In Korean traditional medicine, or hanbang, kudzu root has been valued for its cooling properties, and it is documented in Joseon-era texts as a remedy for fevers, headaches, and heat-related conditions.

Unlike many Korean root teas, chik-cha has a deep, natural bitterness that doesn't fully disappear — which is exactly why honey plays such an important role in nearly every recipe.

What Does Chik-cha Taste Like?

On its own, dried kudzu root is sharply bitter, almost medicinal. The root is bitter enough that honey is considered necessary, not optional, when brewing it. Once sweetened, though, the bitterness settles into something deeper and earthier — still an acquired taste, but one that grows on you the more you drink it.

Why Koreans Drink Chik-cha

🍵 Digestive support — Traditionally used as a gentle digestive aid after meals

🍶 Hangover relief — Long believed to help with hangovers by rehydrating the body

❄️ Winter vitality — Valued as a nourishing winter tonic to help bolster vitality during the colder months

😌 Calm and ease — Traditionally drunk warm in the evenings, associated with calming the body and easing tension

Note: These are traditional beliefs, not medical claims.

How to Make Chik-cha at Home

1. Rinse 20–30g of dried kudzu root thoroughly under running water.
2. Add the root to about 2 liters of water and bring to a boil.
3. Reduce the heat and simmer for 40–60 minutes, until the water turns a deep amber.
4. Remove the root and stir in honey to taste — don't skip this step; the bitterness needs it.
5. Serve warm, or chill for a refreshing iced version.

Where to Find Chik-cha in Adelaide

Dried kudzu root and pre-packaged chik-cha are available at Korean grocery stores like Happy Mart or Family Mart in the city, as well as smaller Korean grocers near Chinatown. A pack of dried root typically costs around $10–15 AUD.

I still can't say chik-cha is my favorite tea to drink. But every time I catch that bitter, earthy smell, I'm back on the porch, watching my grandmother sort through roots she'd just carried down from the mountain — and somehow, that memory makes the bitterness worth it.

Like many root teas in Korean tradition, chik-cha shares a similar preparation philosophy with ueong-cha (burdock root tea) — both rooted (literally) in resourcefulness and home remedies.

For more from this root tea family, see doraji-cha and gyepi-cha.