Rice Tea (Sikhye)

Basic Info:
Rice tea is made from mixing malt water with rice and sugar. Malt water is water that has been used for malting, which is a process where grains are germinated in water. In the case of rice tea, barley is used in the process of malting and this malt water is what determines the taste of rice tea.

History:

Rice Tea

The origin of rice tea is unknown, but according to the Korean records, it was first introduced in 1704. Rice tea was easily prepared in common households and it was popular among all people.  Rice tea has not at all changed over time, because it was available for people of all classes in the old days, and in modern days, even grocery stores have rice tea. Even the traditional way of making of rice tea has stayed the same over time, meaning we are drinking the same rice tea that was drunk many years ago. However, rice tea does differ in different regions of Korea. For example, Andong rice tea is different from Seoul rice tea, because Andong people changed the recipe slightly over a long period of time.

Purpose:
Rice tea helps with digestion in the way that yogurt helps digestion. Bacteria are created in the process of malting and these bacteria help digesting and prevents food from rotting in our bodies. It is written in the records that during Korean spiritual celebrations, rice tea was always included in the meal. This demonstrates that rice tea was very traditional and popular in the old days. This tradition continues even in modern days, and Koreans always drink rice tea during holidays. 

Experience:
Rice tea is a must-try beverage, because it is probably the drink that represents Korean culture the best. I would recommend that you visit a well-known café to get rice tea rather than getting cheap rice tea.