About

 


About

Hi, I'm Jungmi, a Korean living in Australia, and welcome to Jeongmi Tea.

I created this blog to share the rich tradition of Korean teas, healthy drinks, and simple Korean recipes with people around the world. Tea has always been a meaningful part of Korean culture, bringing comfort, wellness, and connection to everyday life.

Living in Australia has inspired me to introduce authentic Korean tea culture to a wider audience. Through this blog, I share easy-to-follow recipes, information about traditional Korean teas, their health benefits, and the stories behind them. I also enjoy introducing healthy Korean beverages and simple homemade recipes that anyone can try.

I thoroughly research and write every article to ensure it's helpful, reliable, and fun to read. My goal is to introduce you to the unique flavors and traditions of Korea while supporting your journey to a healthier lifestyle.

Thank you for visiting Jeongmi Tea. Whether you are new to Korean tea or already enjoy it, I hope you find inspiration, practical tips, and new recipes.

Wishing you good health and many peaceful moments with a warm cup of tea.

Jungmi

Comments

Post a Comment

Popular posts from this blog

What My Grandmother Meant About Ginseng Tea

Image
Meet Insam-cha (인삼차): one of Korea’s best-known wellness teas. With its earthy, gently bitter flavor and centuries-old healing tradition, it’s a deeply comforting cup when you want to look after yourself.                                   🍵 A Personal Note: The Root I Hated    When I was a child, my mother once put a piece of ginseng root in my mouth and told me it was good for my body. I hated it. It was far too bitter. I didn't understand then why anyone would eat something like that on purpose. Ginseng is often seen as something you take for your body, not for the pleasure of the taste, and that is exactly how my mother saw it. A cup of ginseng tea, especially with a little honey, is a much gentler way to meet that bitterness. 📜 What is Insam-cha and Why is it Iconic? Known in Korea as the “root of life,” ginseng is much more than a beverage; it is a traditional herbal remedy.  Kor...
Read more

Korean Chrysanthemum Tea (Gukhwa-cha) Benefits & Recipe

Image
Korean Chrysanthemum Tea (Gukhwa-cha) Benefits & Recipe Pour hot water over a few dried chrysanthemum flowers, and for a moment, nothing happens. Then, slowly, the shriveled petals begin to unfurl — like watching a flower bloom in fast motion, right there in your cup. The water turns a soft golden yellow. It's one of those small, quiet moments that makes you stop scrolling and just watch. That's gukhwa-cha (국화차) — and it's been doing exactly this in Korean households for centuries. What Is Gukhwa-cha? Gukhwa-cha (국화차) is a traditional Korean tea made from dried chrysanthemum flowers. "Gukhwa" (국화) means chrysanthemum. "Cha" (차) means tea. It's light, floral, and golden yellow in color. Koreans have been drinking it for centuries — especially to calm the mind and protect the eyes. What Does It Taste Like? Light. Floral. Slightly sweet. Very gentle. It's not bitter at all. Think of it like a soft, flowery breeze in a cup. Some people compa...
Read more

Mogwa-cha: The Tea That Starts With a Smell, Not a Sip

Image
The first time I noticed mogwa, I didn't taste it. I smelled it. Every autumn, my grandmother would choose one perfect mogwa fruit from the market — always the bumpiest, most lopsided one, because she swore those were the most fragrant. She'd slice it thin, layer it with sugar, and let it sit for weeks until it turned into a jar of glistening, amber syrup. That jar would sit quietly in the kitchen for months, waiting. It was my mother who knew exactly when to use it. The moment one of us started coughing, she'd go straight for grandmother's jar, spoon some of that syrup into a mug, and pour hot water over it. She'd hand it over without saying much — just a steaming cup and a look that said Drink this, you'll feel better. Somehow, it always felt like comfort before the tea even touched my lips. 🍯 Two generations, one jar: my grandmother made it, my mother knew when it was needed. Only years later did I learn that fruit was mogwa — and that its scent and its syru...
Read more