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Korean burdock root, cut into coins and roasted until it takes on the color of chestnut shell. It brews a clear amber cup — nutty, toasty, faintly sweet, and not bitter. No caffeine at all.
Burdock — ueong in Korean — is a long, slender root that grows deep. We slice it into coins, dry it, and roast it slowly until the raw earthiness turns round and toasty. One ingredient, nothing blended in. Many burdock teas are cut with barley or corn to soften the price; this one is burdock alone, which is why the cup tastes of the root rather than of grain.
One cup — 2–3 coins in about 300ml (10 oz) of hot water, steeped 1–3 minutes. Longer for a stronger cup.
A day's pot — about 20 coins in 2L (67 oz) of boiling water, simmered 3–5 minutes, then cooled and poured into a carafe to drink through the day.
Rinse the coins quickly under running water before brewing. It takes off loose roasting particles and keeps the cup clear.
The roast is what rounds the flavor — not an additive. Nothing is added before, during, or after: no flavoring, no sweetener, no filler herbs.
Because there is no caffeine, it belongs to the evening as easily as the morning. Hot in cold weather; chilled in a pitcher through summer. It is the pot people keep going on the stove through a long afternoon.
| Net weight | 120g |
|---|---|
| Ingredient | 100% roasted Korean burdock root (Arctium lappa) — single ingredient |
| Form | Coin-cut roasted slices, loose |
| Brewing | 2–3 coins / 300ml / 1–3 min · 20 coins / 2L / simmer 3–5 min |
| Caffeine | None |
| Free from | Added sugar, flavoring, artificial color, preservatives · GMO-free · gluten-free |
| Storage | Cool, dry place away from direct sunlight and strong odors. Reseal the zipper pack after opening |
| Origin | Gyeonggi-do, Republic of Korea |
These statements have not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure, or prevent any disease.










