The story of tea in Korea is one of survival and adaptation, and throughout history tea has played a significant role in Korean history, culture and daily life. But its journey has been anything but straightforward. From its introduction by Buddhist monks, through its decline under political and religious change, to its modern revival, Korean tea culture is a story of tradition, adaptation and resilience. Today, as more and more people, both within Korean and in the West, enjoy its diverse flavours and rich traditions, Korean tea is once again being celebrated as an essential part of the nation’s cultural heritage.
There are various legends about how tea drinking first came to Korea, but the most likely account is that Buddhist monks studying in China introduced tea cultivation and rituals upon their return. The earliest known records of tea in Korea date back to the 4th century. By the 7th century, tea had found favour with royalty and was used in ceremonial offerings.
During the Goryeo Dynasty (918-1392), Korean tea culture reached its peak. Tea became the subject of poetry and elaborate tea ceremonies were held in the royal palace. The court established a chamber of tea (tabang) to oversee these rituals at official events, incorporating poetry readings and music into tea gatherings.
While tea was originally closely associated with Buddhism in Korea, this changed dramatically in the late 14th century when Confucianism replaced Buddhism as the dominant belief system. Many Buddhist temples were destroyed, forcing monks into hermitages where they developed a simpler and more meditative way of drinking tea. Meanwhile, Confucian scholars and officials continued to drink tea, but their ceremonies became more formalised, reflecting Confucian ideals of order and hierarchy.
In 1592, Japan invaded Korea, with serious consequences for tea culture. During the Japanese occupation (1592-1598), tea was heavily taxed, leading to the abandonment or destruction of many tea fields. Tea became a rare and expensive luxury, accessible only to the highest echelons of society.
The decline continued into the 18th century, when King Yeongjo (1724-1775) decreed that wine or boiled water should replace tea in religious rituals. Although tea did not disappear altogether, it survived in a diminished form, reserved mainly for ceremonial and ritual purposes rather than for daily consumption.
Despite these historical setbacks, tea has continued to be grown in Korea, particularly in the southern regions where the climate is ideal for tea cultivation. The most famous tea-growing areas are Boseong, Hadong and Jeju Island. Boseong, in particular, is known for its lush tea plantations that attract tourists and tea connoisseurs alike, and Jeju is home to the famous Osulloc Tea Plantation, which includes a museum and walking trail where visitors can learn more about tea.
Although coffee has largely overshadowed tea, Korea is experiencing a meaningful revival of its traditional tea culture. Green tea festivals, guided tea plantation tours, and a renewed appreciation for Korea’s diverse herbal and medicinal infusions all point to a cultural reawakening. Once a largely overlooked element of the nation’s heritage, Korean tea is regaining popularity both domestically and internationally. At home, younger generations are embracing tea in contemporary forms, such as mixed matcha drinks and cold brews, while overseas, interest in premium loose-leaf green teas has grown alongside tourism.
Traditional tea houses (dabang) still exist, particularly in historic districts and cultural centres, where people seek a tranquil escape from fast-paced city life. Korean temple residency programmes, which allow visitors to experience monastic life, include traditional tea ceremonies as part of their meditative practices.
Although Korean tea culture shares historical roots with China and Japan, it has developed differently. Chinese tea culture is vast and diverse, with numerous brewing styles and an emphasis on high-quality loose-leaf teas. The Japanese tea ceremony (chanoyu) is highly ritualised, often requiring years of study to master. In contrast, Korean tea culture is more understated and adaptable, reflecting the resilience of a tradition that has endured despite historical challenges and the reality of modern everyday tea drinking in South Korea is sadly, the teabag.
Traditionally, Korean tea is served in ceramic or porcelain vessels, with an emphasis on simplicity and natural beauty. Unlike the highly codified Japanese tea ceremony, the Korean approach is more relaxed and emphasises harmony with nature. In temple settings, tea is served in a meditative manner, with an emphasis on mindfulness and the present moment.
Although herbal infusions are also drunk in Korea, the main type of tea produced is green tea, including Matcha. For more information on Korean tea, see our article “An introduction to tea from South Korea”.
For a more detailed insight into Korean tea culture, we highly recommend the book Korean Tea Classics by Hanjae Yi Mok and the Venerable Cho-ui, published by Seoul Selection.
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