Mugwort tea, also known as ssukcha, is a traditional Korean tea made from Korean mugwort. It is commonly consumed in both North and South Korea. The preparation involves harvesting mugwort leaves, washing, draining, chopping, and drying them in a shaded area for 3‒10 days. The dried leaves are then roasted in a round-bottomed deokkeum-sot (cauldron for roasting tea). In a teapot, a handful of mugwort and a cup of water are added and boiled for 5‒10 minutes.
Mugwort, the plant used to make mugwort tea, is native to Europe, Asia, and Africa. It has been used for various purposes, including digestive relief, reduction of arthritis, and menstrual symptoms. However, there is limited scientific evidence to support these uses. Mugwort contains chemicals that might have anti-inflammatory effects and a chemical called thujone, which might stimulate the uterus. People use mugwort for anxiety, irregular periods, colic, insomnia, and other conditions, but there is no strong scientific evidence to support these uses.
Mugwort taken orally is promoted for digestive problems, irregular menstruation, and high blood pressure. It is also promoted as a sedative, laxative, and liver tonic. However, very little research has been done on mugwort in people, and theres not enough evidence to say whether mugwort is beneficial for these conditions.
Mugwort should not be used during pregnancy because it may start menstruation and cause the uterus to contract.
In summary, mugwort tea is a traditional Korean tea made from Korean mugwort and is commonly consumed in both North and South Korea. It has been used for various purposes, including digestive relief, reduction of arthritis, and menstrual symptoms, but there is limited scientific evidence to support these uses. It is important to be cautious when using mugwort, especially during pregnancy, due to its potential effects on the uterus.
