By Honorary Reporter Ananya Arya from India

Photos = Ananya Arya

To mark World Health Day, the Korean Culture Center (KCC) in New Delhi, India, on April 6 held an interactive event for traditional tea and food. Under the theme "Importance of mental health" amid the COVID-19 pandemic period to support an initiative by the Indian government, the event attracted 15 participants. 

Participants learn the benefits of traditional Korean tea.

The teamaking ceremony was therapeutic and participants learned how tea is a means of meditation to reduce stress while improving mental and physical health. The featured teas were omija (five-flavor berry), daechu (jujube) and yuja (citron). The teacher said tea culture in Korea is usually accompanied by traditional snacks and desserts mostly made with glutinous rice, honey and spices.

I was most impressed with omija, as I experienced the five flavors of sweetness, pungency, bitterness, spicy and salty with one sip. This was a new experience for me.

The tea ceremony was followed by a healthy Korean meal at a Korean restaurant.

After the ceremony, we went to a Korean restaurant to eat healthy Korean cuisine. First was an informative discussion on how culturally similar India and Korea are, but I think food and tea are the key factors bringing us closer together. Ingredients such as sesame oil, pepper, soy and spices are commonly used in both of the country's cuisines. 

We learned about two major ingredients in traditional Korean seasoning: gochujang (spicy red pepper paste) and doenjang (soybean paste). The Korean delicacies served were mouthwatering as well as beneficial to health.

 
enny0611@korea.kr

*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.