What is Angelica tea?

Angelica tea is a disposable tea bag made from processed Korean Angelica roots. Simply place the tea bag in hot water and steep for 1-2 minutes to fully enjoy the unique taste and aroma of Korean Angelica. Although the tea has a slightly bitter note, its strong sweetness makes it taste quite sugary, complemented by a refreshing flavor and scent that makes for an excellent tea experience. It tastes and smells even better when consumed while hot. Here is an introduction to the raw ingredient, Angelica.

Angelica

Angelica is a perennial plant in the genus Angelica that blooms in August and September. There are approximately 60 species in the genus Angelica. It is distributed across the Northern Hemisphere's temperate regions, from Korea, China, and Japan to areas near the Arctic such as Iceland and Finland. Currently, it is cultivated in regions such as Pyeongchang, Bonghwa, Jecheon, Muju, and Taean in Korea.

Because of its pleasant aroma and health benefits, Angelica has been widely used by people in both the East and West. In Finland, Northern Europe, the stems and leaves of Angelica are used as flavoring vegetables or for decorating cakes, and the stems are sometimes fashioned into flutes. Native Americans used to dry and smoke Angelica leaves, while in Korea, China, and Japan, the roots are used for health purposes. In Korea, the United States, and Europe, Angelica is used as an ingredient in functional foods.

The Angelica used in Korea is classified into four types: native Korean Angelica, Chinese Angelica, Japanese Angelica, and Western Angelica, with native Korean Angelica being the most commonly used. Our native Korean Angelica is called Cham-Dang-Gui (Korean Angelica), To-Dang-Gui, or Joseon Angelica; Chinese Angelica is called Dang-Dang-Gui (Chinese Angelica); and Japanese Angelica is called Wae-Dang-Gui or Il-Dang-Gui. Since Cham-Dang-Gui has purple flowers, it is very easy to distinguish from the white-flowered Chinese, Japanese, and Western varieties. Below are the flowers and root slices of Cham-Dang-Gui, which is native to Korea.

Given that records regarding the etymology of Angelica appear in the Shennong Ben Cao Jing, believed to have been written during the Qin and Han dynasties of China before the Common Era, we can conclude that humans have recognized Angelica as a health-promoting plant for over 2,000 years.

While Angelica is a plant suitable for everyone regardless of age or gender, it is widely known for being particularly beneficial to women; women in the past even used to add Angelica to their bathwater for their health.

Angelica Components

Below is the general composition table for the roots of the native Korean Cham-Dang-Gui. "Dry matter basis" means that the content ratio was determined after removing moisture.

General Analysis of Cham-Dang-Gui Roots (Journal of the Institute of Health and Environment, Vol. 23, 2012, Dry matter basis)

A characteristic of the general components of Angelica root is that it is very rich in protein. Here are a few important, special, and trace components found in Angelica.

Traditional Uses of Angelica

Here is a brief introduction to how Angelica is used traditionally both domestically and abroad.

Because humanity has been using Angelica for health purposes for over 2,000 years, there is a wealth of experience in consuming it. Consequently, people often divide the Angelica root into three parts—the head(head), the body(body), and the tail(tail)—and use them differently depending on the part. In folk tradition, it is common to add Angelica, milk vetch root, and jujubes to chicken when making samgyetang.

The product is supplied by Onyudam (CEOs: Yoon Sung-hyun, Jo Su-in) and manufactured by Hapcheon Herbal Processing Farming Association (CEO: Baek Moon-gi). CEO Baek, who managed a health-herbs farm for over 20 years with his parents, established the Hapcheon Herbal Processing Farming Association in 1996, built a processing plant the following year, received the $500,000 Export Tower award for the first time in 2003, and served as the 17th and 18th president of the Korea Herbal Medicine Association.

The Hapcheon Herbal Processing Farming Association cultivates over 60 types of health plants in Hapcheon-eup, Hapcheon-gun, where the association is located. These include chrysanthemums, hydrangeas, mulberry, persimmon, peony, achyranthes, safflower, motherwort, omija, goji berries, dogwood, milk vetch root, green tea, actinidia, and bellflower, all of which are used as ingredients for health teas. The association sells its products through domestic and international channels and also supplies products to other companies through OEM manufacturing.

The Hapcheon Herbal Processing Farming Association received the Minister of Agriculture and Forestry Award in 2002, registered the trademark 'Sangrime' in 2007, received the international food safety certification ISO22000 in 2015, was registered as a venture company in the same year, patented its bellflower tea manufacturing method in 2017, received HACCP (Food Safety Management Certification) (No. 2018-2-9156) in 2018, and received organic certification (No. 17100199) for chrysanthemums in 2019, solidifying its status as a strong small business. A brief introduction to the Hapcheon Herbal Processing Farming Association is provided below.

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