Korean jujube ginger tea is a traditional beverage made by simmering jujubes and ginger to create a delicious tea packed with health benefits. Jujubes are rich in vitamin C and beta-carotene, which support immune health, while ginger promotes circulation and helps prevent colds. Known for its warming properties, jujube ginger tea is especially popular as a soothing homemade remedy during Korea’s colder months. Why not enjoy this invigorating tea to stay warm and healthy this winter?

In conjunction with the 2024 MAMA Awards, the Korea Agro-Fisheries & Food Trade Corporation (aT) hosted a promotional event in Japan, introducing local consumers to Korean cuisine through immersive tasting experiences. The MAMA Awards, organized by CJ ENM, is an annual music event aimed at expanding the global reach of Korean music across Asia and beyond and facilitating cultural exchanges among various countries. In 2024, the event was hosted in Los Angeles and Japan. The 2024 MAMA Awards were held at the Kyocera Dome in Osaka on November 22 and 23. In line with the event's goal of appealing to Millennial and Generation Z consumers, a K-food food truck was on hand to offer unique Korean food experiences. Approximately 80,000 attendees were exposed to an extensive range of Korean foods, including samgyetang (ginseng chicken soup), kimchi, luncheon meat, sujebi (hand-pulled dough soup), tteokbokki (stir-fried rice cakes) and various sauces. The event aimed to stimulate interest in K-food among Japan's key consumer demographic. The promotion featured two themed areas: a Tasting Experience Zone and a K-food Logo Promotion Zone. The Tasting Experience Zone used a food truck to serve visitors distinctive Korean dishes. With its eye-catching design, the food truck attracted the attention of the crowd and offered innovative recipes that piqued curiosity. Highlights included "Kaegetang," a blend of curry and samgyetang, and "Luntteok Luntteok," skewers of fried luncheon meat and rice cakes paired with Korean sauce. QR codes provided on site allowed visitors to access recipes and recreate the dishes at home. The K-food Logo Promotion Zone worked to reinforce K-food's premium image, showcasing branding content developed by the aT Tokyo office, promotional videos and product giveaways to attract and engage visitors. This initiative aimed to engage younger generations through interactive K-food experiences, while raising awareness of the K-food brand. Pre-event promotions were conducted through the official MAMA Awards social media channels, which have around 900,000 followers, as well as the Tokyo office's SNS platforms. This event not only provided participants with the opportunity to taste a variety of Korean cuisine, but also contributed to the expansion of Korean food sales. Going forward, aT plans to promote Korean food in conjunction with various events that provide opportunities to reach a wide range of consumers.

In the Korean Food Standards Codex, condiments are classified as “complex seasoning products.” They are produced by blending sweeteners, salt, spices, protein hydrolysates, and food additives into powder, granule, liquid, or solid forms. These condiments enhance the flavor and aroma of dishes, add nutritional value, and improve color and texture. nd due to the Korean Wave (Hallyu), Korean condiments are becoming increasingly popular among Thai consumers. Products such as Yondu, seasoning salt, and tuna extract have been well received, especially by soup lovers, as many Korean condiments are made for stews and hot pots, which are well suited to Thai culinary preferences. In 2020, imports of Korean condiments to Thailand reached USD 8.78 million, reflecting strong demand. Shopee Thailand, a leading online marketplace, makes it easy for Thai consumers to access a variety of Korean condiments. Popular items include Sempio’s “Yondu,” Sajo’s “Hanra Tuna Extracts,” and CJ CheilJedang’s “Dashida (beef soup stock).” Convenient packaging options are also available, such as Haepyo’s “Dried Shrimp and Seafood Stock Pack” and “Vegetable Stock Pack,” and Chung Jung One’s “Seasoning Mix” series, which includes dried pollock and anchovy broth packs. Solid broth products, such as Haepyo’s “Hanal Coin Broth” series, offer flavors such as beef bone, Korean beef and seafood. Customers who have purchased these Korean condiments on Shopee Thailand have shared positive reviews: “As a fan of Korean food, these seasonings are essential for adding depth to dishes. Korean Dashida enhances the flavor and works well in various marinades,” “Great price and excellent packaging - I will definitely reorder,” and “I bought tuna extract to try making kimchi; it even complements Thai dishes nicely.

Dairy products in Korea are classified into three main categories: cheese, butter, and fermented milk. While domestic raw milk consumption has declined, overall demand for dairy products continues to grow. As of 2021, Korea’s dairy market revenue reached approximately 3.6 trillion won, with fermented milk leading in consumption, followed by cheese and butter. The prolonged impact of the global pandemic has heightened the focus on immunity and wellness, fueling a “healthy pleasure” trend that emphasizes enjoyable, health-oriented products—a shift evident in the rising popularity of innovative dairy items. Fermented milk is processed milk made by fermenting milk with lactic acid bacteria and other ingredients. The fermented milk market has experienced considerable growth driven by increased consumer interest in health, coupled with various product launches targeting this demand. Probiotic-rich products that support digestive health are particularly popular, with new offerings reducing sugar content while enhancing nutritional value. Notable products include hy’s PRONIQ, Korea’s first spoonable probiotic yogurt; Seoul Dairy Coop’s Duoan, which combines red ginseng and probiotics; and Namyang Dairy’s Bulgaris Fit, formulated with patented probiotics that support fat reduction. Cheese is produced by adding lactic acid bacteria, rennet, and organic acids to milk or dairy products. The cheese market in Korea has shown an average annual growth rate of 5.4% since 2018. This growth has been fueled by health-conscious trends, evolving tastes towards Western flavors, and expanded cheese distribution. There has been a notable rise in demand for cheese as both a cooking ingredient and a snack, leading to the development of a diverse range of new cheese products. Key offerings include Sangha Cheese’s “Ricotta Cheese,” Imsil Cheese Cooperative’s “Grilling Cheese,” Seoul Dairy Coop’s “Farm Outing String Cheese,” and Binggrae’s “High-Protein Slice Cheese.” Butter, which is made by separating and fermenting milk fat, has also gained traction as more consumers embrace home baking and cooking, driving demand for premium butter products. In 2021, Korea’s butter market was valued at 42.2 billion won, with forecasts predicting growth to 35.9 billion won by 2026. Leading products include Seoul Dairy Coop’s Morning Butter and Pasteur’s Healthy Fermented Butter. Imported butter is also becoming more popular, expanding the premium market. Notable imports include “Isigny AOP Butter” from France’s Isigny region and “La Conviette Butter,” which has become a French luxury butter. In light of these trends, the Korean dairy market is poised for continued expansion, with a broader selection of products that focus on both taste and health.

Jungwondang's heritage dates back to 1896, when CEO Kim Young-sup's great-grandfather wrote Jubangmun, a book describing traditional methods for the making of Cheongmyeongju, including yeast cultivation and brewing techniques. In the early 1980s, Kim's father revived Cheongmyeongju, a clear rice wine made by aging and filtering Takju, a traditional Korean cloudy alcoholic beverage. This revival continued a cherished legacy that was officially recognized as Chungcheongbuk-do's Intangible Cultural Heritage No. 2 in June 1993. In 2022, Jungwondang's Cheongmyeongju received the Presidential Award, while its Takju, "Boeunju," was honored with the Top Excellence Award. This December, the distillery will launch Cheongmyeong 24, Cheongmyeong 40, and Cheongmyeong 52 soju varieties. Cheongmyeongju made its debut in November 1994. In its first year, sales were KRW 150 million. In 2022, Jungwondang expanded its offerings by introducing Takju, initially exporting to China (KRW 7 million) and Singapore (KRW 3 million). This year's export revenue is expected to reach KRW 30 million. Over the past five years, the company's sales have grown steadily: KRW 400 million in 2019 and 2020, KRW 600 million in 2021 and 2022, and KRW 700 million in 2023. Cheongmyeongju remains the primary revenue driver, accounting for 90%, while Takju accounts for 10%. The shelf life of Cheongmyeongju varies, from one year for fresh varieties to two years for pasteurized varieties, while Takju requires refrigeration and stays fresh for up to three months. Jungwondang maintains a handcrafted approach rooted in traditional brewing techniques, which involve the manual preparation of rice porridge and rice cakes. This meticulous process results in limited production and subtle flavor variations, as Jungwondang's unique yeast is highly sensitive to temperature and humidity. To ensure consistent flavor, the distillery blends four to five clay pot batches. Each batch is brewed in a 200-liter pot, yielding approximately 100 liters, with 100 pots brewed each year. The brewing cycle for Cheongmyeongju is six months, while that for Takju is four months. Cheongmyeongju contains 17% alcohol by volume, while Takju products, including pumpkin-based "Hoho" and traditional "Boeunju," contain 10% alcohol by volume. "Hoho" features steamed and pureed pumpkin, creating a visually striking yellow drink favored by younger consumers. "Sunhee12, a fruit-infused variant, delivers apple and orange flavors reminiscent of orange juice. Boeunju, on the other hand, adheres strictly to traditional brewing methods, appealing to those who appreciate classic takju. Jungwondang's brews are known for their floral, fruity, and tropical notes, without bitterness or heaviness, and free of yeast odors. The distillery does not use any added water or artificial additives during the brewing process. Cheongmyeongju is brewed with glutinous rice, while the Takju products such as Boeunju and Hoho are made with non-glutinous rice. Different rice preparations, including porridge, steamed rice cakes, and other traditional forms, contribute to distinct flavor profiles. Jungwondang's methods emphasize the use of unique yeast and superior rice preparations, distinguishing them from Japanese sake. Last year, a new yeast was developed using traditional Jubangmun methods, and a patent application was filed for the "Grain Fermentation Yeast Manufacturing Method." This specialized yeast is expected to be launched in two years.

Food manufacturing processes often leave a significant amount of byproducts. In Korea, approximately 70% of raw materials used in the food and beverage industry are discarded, contributing to significant environmental costs. RE:HARVEST, Korea's first food upcycling company, transforms these discarded byproducts into valuable food resources. RE:HARVEST is the first food upcycling company in Korea and Asia certified by Upcycled Food Association (UFA). The UFA, the only global organization dedicated to food upcycling, awards its certification mark to products and ingredients that contain at least 10% upcycled content by weight. By purchasing UFA-certified products, consumers help mitigate the climate crisis and reduce food waste. RE:HARVEST collects barley byproducts from beer brewing and the production of traditional Korean sweet rice drinks (sikhye) on the same day they are produced. These byproducts are then washed, dehydrated, dried and ground to produce RE:NERGY powder. Compared to wheat flour, RE:NERGY flour contains 30% fewer calories, 2.4 times more protein and an impressive 20 times more fiber. In addition, the production of 1 kg of RE:NERGY powder reduces 11 kg of carbon emissions and saves 3.7 tons of water. This innovative approach rescues nutrient-rich byproducts that might otherwise be used only as compost or animal feed due to technological limitations in food processing. RE:HARVEST emphasizes the importance of the upcycling process to preserve the nutritional value and quality of the raw materials. Its HACCP certified facility incorporates advanced semiconductor technology to achieve these goals. The process involves ultraviolet and far-infrared pre-treatment, sterilization with special cleaning solutions, and nutrient content monitoring during drying using feedback control systems. After cleaning and drying, the byproducts are finely ground and impurities are removed, completing the transformation into upcycled raw materials. This proprietary process has resulted in four patent applications and Green Technology certification. RE:HARVEST produces a variety of "healthy pleasure" products using Re:NERGY powder, such as energy bars, granola and shakes. The company partners with well-known brands such as OB Beer (Re:nergy Bars and Crackers), Tous les Jours (Kind Bread), Bronx Pizza (pizza dough) and The Bread Blue (bakery products). Through these partnerships, the company has expanded its product line to include protein balls, crispy rolls, and traditional snacks such as Jondeugi. To further diversify its byproduct sources, RE:HARVEST operates an inhouse research and development center. Current research is focused on upcycling tofu whey, soybean curds, vegetable waste, grain, and husks from the threshing process. The company also plans to expand into alternative dairy products. By developing new innovations, RE:HARVEST aims to unlock the full potential of food upcycling. Globally, RE:HARVEST is working with Indonesia's largest beer company and plans to expand into Vietnam, Canada and other markets. This demonstrates the scalability and impact of food upcycling as a sustainable business model.

Gamsa Farm is located at an altitude of 1,300 meters. It benefits from excellent drainage and significant temperature variations between day and night. This environment helps the farm produce persimmons with a firm texture, crisp flavor, high sweetness and vibrant color. However, farming on steep mountain slopes presents challenges. The farm avoids herbicides entirely; grass is mowed by hand and turned into compost to enrich the soil. Fertilizers made from beneficial microorganisms, seaweed powder, and fish meal are fermented to nourish the soil, allowing roots to decompose organically and enrich the soil as the grass decomposes in the fall, facilitating aeration. This practice encourages thriving worm populations, which create natural airways and increase microbial activity, resulting in healthier soil. The limited use of chemical fertilizers results in “DanGam4U” persimmons. The persimmon trees at Gamsa Farm produce approximately 90% male flowers and 10% female flowers. The abundant pollen from the male flowers helps fertilize the female flowers, increasing fruit production. Even under adverse weather conditions, Gamsa Farm experienced significantly less natural flower drop than non-pollinated persimmon orchards. This innovative cultivation method was introduced by Seo Min-ho, the head of Gamsa Farm. The origin of the farm dates back to the mid-1950s under the leadership of Seo Gi-jo. After he passed away 25 years ago, the farm was left to his youngest son, Seo Min-ho. Persimmon trees can bear fruit for more than a century, and the average age of the 800 trees at Gamsa Farm is about 40 years. Of these, 300 trees were planted by Seo Gi-jo, while 500 were added by Seo Min-ho in 1986, shortly after completing his military service. This year, Gamsa Farm faced challenges due to high temperatures in August and September, which stunted persimmon growth and delayed ripening by 10 to 15 days compared to last year. The first harvest attempt on October 25 was postponed due to unripe fruit, and the full harvest began on November 17. Harvesting typically takes 15 to 20 days. About 4,000 crates of persimmons, each weighing 10 kilograms, are collected from the farm’s 7,000 pyeong (about 23,000 square meters) of land. The persimmons are stored in the farm’s cold storage facilities from mid-December to the end of February. Gamsa Farm’s single variety “Buyu” persimmons can remain on the tree for about one month after ripening and can be stored for up to five months. This year’s expected yield of 40 tons will be distributed to Hyundai Department Store Apgujeong in Seoul and the well-known Korean vegetable retail chain “Chonggakne Vegetable Store”, which has been a major outlet for the farm for the past decade. “DanGam4U” persimmons are recognized as Korea’s finest, ensuring consistent demand. A 10-kilogram box of premium persimmons sells for KRW 60,000. Including smaller fruits, the average price per box is around KRW 30,000, resulting in an expected revenue of KRW 120 million. Seo Min-ho was named one of Korea’s Top 100 Star Farmers by the National Quality Management Institute for his exemplary farming practices and superior yields. His methods and results distinguish him as a leader in agriculture. Gamsa Farm’s persimmons won top honors in a national produce competition organized by the Quality Management Institute. The Rural Development Administration also recognized its fruit as one of the best in the “Top Fruit” program.

Recent consumer surveys have shown that liquid tea is the most preferred type of tea in Korea, with 64.1% of consumers preferring it, followed by infusion tea at 23.6% and powdered tea at 12.4%. Men and those in their 20s show a stronger preference for liquid tea, while women and those in their 50s lean towards infusion and powdered teas. Specifically, men prefer liquid tea at a rate of 64.9%, infusion tea at 23.1%, and powdered tea at 11.9%, while women prefer these categories at 63.2%, 24.0%, and 12.8%, respectively. Across age groups, those in their 20s have the highest preference for liquid tea (70%), while those in their 60s have the highest preference for powdered tea (22%). When buying tea, consumers prioritize tea type (50.2%), followed by price (19.9%), brand (15.1%), tea origin (9.1%), packaging capacity (3.5%), expiration date (1.0%) and packaging condition (0.4%). Men are more likely to focus on price (22.4%), while women are more likely to focus on tea type (50.4%). Among different age groups, those in their 50s prioritize tea type (63.7%), while those in their 60s value tea origin (18.0%). People in their 40s place greater importance on brand (18.8%), while those in their 30s consider price (29.5%) most important. For those in their 20s, packaging capacity is a key factor (7.3%). Over the past four years, the Korean tea market has experienced steady growth in market size and production scale. The liquid tea market expanded from KRW 600 billion in 2018 to KRW 720 billion in 2022. The infusion tea market grew from KRW 210 billion in 2018 to KRW 300 billion in 2022, while the powdered tea market grew from KRW 190 billion in 2018 to KRW 270 billion in 2022. This sustained growth reflects a broader trend of increasing consumer demand and diversification within the tea industry. In terms of production, the Korean tea market has shown significant expansion across all categories. Liquid tea production increased from KRW 540 billion in 2018 to KRW 640 billion in 2022. Infusion tea production increased from KRW 170 billion in 2018 to KRW 220 billion in 2022, while powdered tea production increased from KRW 160 billion in 2018 to KRW 210 billion in 2022. These increases highlight both increased consumer interest and industry growth in tea production. Korea’s tea export volume has also shown consistent growth, rising from 24,074 tons valued at USD 77.89 million in 2018 to 26,430 tons valued at USD 103.13 million in 2021. The increase in both volume and value underscores the growing demand for Korean tea in international markets. Major export destinations include the United States, the Netherlands, Japan, Germany, and Vietnam, reflecting the growing global interest in Korean tea products.

Founded in December 2000, Cholocwon Co., Ltd. specializes in liquid tea products, starting with citron, jujube and ginger teas. Over time, the company expanded its product range to include teas made from native Korean fruits such as Hallabong, cheonggyul (young citrus), tangerine, plum, and quince. After its first export of USD 250,000 in 2011, Cholocwon increased its export revenue to USD 1.5 million in 2013, USD 1.6 million in 2014, and USD 2 million in 2015. Today, Cholocwon exports to many countries, including the United States, Taiwan, China, Japan, Vietnam, Singapore, Australia, France, and Italy. The company’s workforce has grown from 10 employees to nearly 30, with export revenue approaching USD 3 million. In 2012, Cholocwon obtained ISO 22000 certification and increased its production capacity from 6,000 to 40,000 bottles per day. The company has also obtained FSSC 22000, HACCP and organic processing certifications. Cholocwon’s flagship products include Organic Plum Tea, Honey Jujube Tea, Honey Ginger Tea, Honey Citron Tea, and Honey Quince Tea. Through its online shopping platform, customers can purchase not only its core liquid teas, but also a wide range of powdered and infusible teas. The company offers over 20 types of liquid teas, nine types of powdered teas, two types of infusible teas, as well as extracts and jams. Cholocwon’s liquid teas are made with local ingredients such as citron, quince, jujube and ginger. The selection includes Honey Citron Tea, Honey Jujube Tea, Honey Quince Tea, Honey Ginger Tea, Premium Citron Tea, Honey Grapefruit Tea, Honey Lemon Tea, Jeju Cheonggyul Tea, Jeju Hallabong Tea, Citron and Tangerine Blend, Citron Passion Fruit, Hibiscus and Citron, Mint and Citron, Ginger and Lemon, Jeju Tangerine Tea, Honey Jujube Tea S, Grapefruit Black Tea, Orange Black Tea, and Premium Hallabong Tea. These honey- and fruit-infused teas can be enjoyed hot in winter or chilled in summer. Cholocwon’s powdered tea lineup includes products such as Ginger Han Tea (15 packs), Goryeo Walnut Almond Adlay Tea (15 and 50 packs), Corn Flakes Sweet Pumpkin Tea (40 packs), Ginger Tea (15 packs), Corn Flake Cheonma Tea (40 and 90 packs), Ssanghwa Tea Gold (40 packs) and Ginger Tea Gold (40 packs). The infusible tea range includes Green Tea Jungjak (80g) and Green Tea Jakseol (80g), which blend healthy grains and nuts to introduce traditional tea flavors to modern consumers, in particular, those accustomed to coffee. Cholocwon’s extracts include Omija Extract, Plum Extract, Premium Omija Extract, Organic Plum Extract, Oriental Raisin Red Ginseng Tea, Balloon Flower Tea, Ssanghwa Tea, Omija Extract S, and several more, totaling eight varieties. These extracts dissolve well in cold water, making them especially popular as refreshing summer drinks.

In Boseong County, Jeollanam-do, Lee Sun-hwa, the owner of Bugwang Green Tea, produces two tons of tea products annually from her 4,000-pyeong tea field. Situated among the region’s renowned tea fields, her spacious home doubles as a tea production facility and a cultural institution dedicated to teaching traditional tea techniques. Lee handpicks and processes the tea leaves, creating and selling her products directly. Bugwang Green Tea’s flagship product, “Wang-ui Noewoncha” (King’s Single Tea), is a traditional fermented tea believed to have been favored by Admiral Yi Sun-sin. This traditional tea, often called “King’s Single Tea” or “Noewon Tea” for its reputed mind-clearing effects, features a 6-centimeter diameter, a thickness of 0.6 centimeters, and weighs 60 grams, with leaves aged for over six years. To prepare, a single tea disc is simmered with two liters of water over low heat for approximately 30 minutes. Traditional Korean teas such as this have primarily evolved and been preserved through local, family-based handcrafting methods. Cholocwon Co. Ltd., led by CEO Song Jum-cheol, produces a range of liquid teas using a variety of native Korean fruits, including citron, jujube, ginger, Hallabong, cheonggyul, and strawberry. Their products are distributed domestically and exported internationally. Cholocwon’s liquid teas are rooted in traditional Korean culture, transforming the homemade practice of preparing and enjoying liquid teas into convenient commercial offerings. Consumers can create their own beverages by mixing the appropriate amount of liquid tea with water. Depending on the ingredients, these teas offer distinct health benefits. As health consciousness grows, so does the demand for high-quality, functionally diverse tea products, reflecting an increasing appetite for premium options and variety. The market shift towards tea as a healthy, functional beverage has attracted food specialists, pharmaceutical companies and large domestic corporations that previously focused on carbonated beverages. This has spurred significant innovation and expansion in the liquid tea sector, resulting in a wider range of offerings and improved safety standards. Meanwhile, specialty tea companies continue to lead the infusion and powdered tea markets. Infusion teas, which include tea bags and loose-leaf varieties, consist primarily of green tea, black tea, herbal teas and grain teas, and are available in packaging options such as bulk zipper bags for tea bags or loose-leaf use. Liquid teas include beverages such as green and black tea infusions, as well as fruit-based beverages such as citron and ginger teas. Powdered teas-also known as granulated teas-transform ingredients such as ginseng, green tea, and adlay into convenient powder forms. Examples of infusion tea products include Damteo’s “Solomon’s Seal Tea,” Nokchawon’s “Organic Pure Green Tea,” Ssanggyesa’s “Persimmon Leaf Tea Made by Master Kim Dong-gon,” Danongwon’s “Cassia Seed Tea,” and Osulloc’s “Samda Honey Pear Tea.” In the liquid tea category, notable products include Namyang Dairy’s “17 Tea for a Lighter Body,” Kwangdong Pharmaceutical’s “Kwangdong Corn Silk Tea,” Woongjin Foods’ “Woongjin Cassia Seed Tea for Clear Vision,” Dongsuh Foods’ “Dongsuh Barley Tea,” and Lotte Chilsung Beverage’s “Added Barley Tea Plus.” Examples of powdered tea products are Damteo’s “Pumpkin Latte,” Good Life Research Lab’s “Kitchen Gourmet Double Harmony Powdered Tea,” Korea Ginseng Product Corporation’s “Hometown Gold Jujube Tea,” Kotsam Food’s “The Ssanghwa Tea,” Teazen’s “Teazen Organic Matcha,” YS’s “Dr. Kim O-gon’s Rich Ssanghwa Tea,” and Dongil F&T Co., Ltd.’s “Dongil Cornflake Cheonma Tea.” Tea has established itself as a cornerstone of Korea’s health industry. What began as a traditional cultural practice has evolved into a functional health food category, offering numerous beneficial properties while serving as a flavorful, aromatic substitute for drinking water. While ready-to-drink (RTD) liquid teas, primarily led by large companies, dominate the market, the production and distribution of infusion teas, which remain closely tied to Korea’s traditional tea culture, are also on the rise. Since 2017, the Korean tea market has experienced continuous growth, driven by the trends of industrialization, premiumization, and diversification.