The Enduring Legacy of Korean Herbal Infusions in Traditional Medicine
Published by January 30,2026
Daeyong cha, or “substitute tea,” refers to a variety of caffeine-free Korean beverages made from grains, herbs, fruits, and roots, such as dorajicha (bellflower tea), omijacha (schisandra berry tea), and mogwa-cha (quince tea). These everyday infusions have surged in popularity for their health benefits and cultural appeal. Yet, their origins trace back centuries to the principles of traditional Korean medicine, as codified in the Donguibogam (Principles and Practice of Eastern Medicine), a seminal 1613 text by royal physician Heo Jun. This encyclopedia synthesized 2,000 years of East Asian medical knowledge and laid the foundation for herbal remedies that echo in modern daeyong cha.
The Historical Foundations: Donguibogam as a Pillar of Korean Medicine
Compiled during the Josun Dynasty, the Donguibogam was revolutionary for organizing medical knowledge holistically, categorizing symptoms by affected organs rather than isolated diseases. It integrated Taoist, Buddhist, and Confucian philosophies, emphasizing harmony between the body and nature. Recognized by UNESCO’s Memory of the World Register in 2009, the text established traditional Korean medicine as distinct from its Chinese roots, focusing on accessible, preventive care.
The book’s Tangaekpyeon (Remedies) chapter is particularly relevant, detailing the collection, preparation, and administration of herbal medicines. It categorizes herbs by strength, harvesting periods, and common names, promoting decoctions and infusions as primary treatment methods. These liquid preparations—boiled plant extracts—align closely with daeyong cha’s brewing style, in which ingredients are steeped or simmered for therapeutic effects.
Herbal Infusions in Donguibogam: Precursors to Daeyong Cha
Donguibogam prescribes numerous herbal infusions for ailments, many of which mirror contemporary daeyong cha varieties. For instance, it recommends berry teas, goji berry tea, and gookhwa-cha (chrysanthemum tea) for eye health and dim vision, highlighting their cooling and restorative properties. Gookhwa tea(Chrysanthemum tea), a classic daeyong cha, is noted for clearing heat and improving circulation, principles still valued today.
Other remedies include licorice-based infusions for harmonizing herbs and treating digestive issues, as well as wild herb decoctions like those from ssuk (Korean mugwort), dandelion, and doraji (bellflower) for respiratory conditions, colds, and inflammation. Doraji tea draws from these traditions for its expectorant benefits. Similarly, omija (schisandra) infusions boost vitality and immunity, akin to Donguibogam’s adaptogenic formulas like Mangeumtang and Palbohoechuntang—concentrated herbal liquids for energy and recovery.
The text advises simple practices, such as drinking tea to aid digestion before sleep, underscoring infusions’ role in daily wellness. This preventive approach resonates with Daeyong Cha’s evolution from scarcity-driven substitutes during post-war eras to modern functional drinks.
Modern Relevance: Daeyong Cha as a Living Tradition
Daeyong cha is simply beyond drinking tea as a beverage; there is a long tradition of using it as a medicinal remedy to nourish the body and maintain health. Today, Daeyong Cha embodies Donguibogam’s ethos of natural, holistic healing amid global wellness trends. Well-known ingredients like ginseng in ssanghwa-cha (a restorative blend) reflect the book’s emphasis on immunity and blood circulation. Korean brands draw from these ancient recipes, marketing caffeine-free options for stress relief and antioxidant support.
This connection highlights Korea’s soft power from Heo June’s accessible medicine to K-fueled exports, daeyong cha perpetuates a 400-year legacy of herbal wisdom.
In essence, daeyong cha isn’t just a beverage—it’s a bridge to Donguibogam, reminding us that traditional Korean medicine’s herbal infusions continue to nurture health in an ever-changing world.