Editing Korean cuisine (section)

===Non-alcoholic beverages===
{{main|Korean tea}}
{{see also|List of Korean dishes#Types of non-alcoholic beverages}}
[[File:Korean.tea-Daechucha-01.jpg|thumb|right|''Daechu cha'' (jujube tea)]]
All Korean traditional nonalcoholic beverages are referred to as ''eumcheong'' or ''eumcheongnyu'' (음청류 {{linktext|飮|淸|類}}) which literally means "clear beverages".<ref>(in Korean) [https://archive.today/20120701135148/http://alldic.nate.com/search/handic.html?search_select2=on&category=&cm=c&q=%EB%E6%F4%E8%D7%BE 飮淸類] Nate Hanja Dictionary</ref> According to historical documents regarding Korean cuisine, 193 items of ''eumcheongnyu'' are recorded.<ref name="Baek Un-hwa">Baek Un-hwa, The industrialization of Korean traditional beverages</ref> ''Eumcheongnyu'' can be divided into the following categories: ''[[Korean tea|tea]]'', ''[[hwachae]]'' (fruit punch), ''[[sikhye]]'' (sweet rice drink), ''[[sujeonggwa]]'' (persimmon punch), ''tang'' (탕, boiled water), ''jang'' (장, fermented grain juice with a sour taste), ''suksu'' (숙수, beverage made of herbs), ''galsu'' (갈수, drink made of fruit extract, and Oriental medicine), honeyed water, juice and milk by their ingredient materials and preparation methods. Among the varieties, tea, ''hwachae'', ''sikhye'', and ''sujeonggwa'' are still widely favored and consumed; however, the others almost disappeared by the end of the 20th century.<ref name="KAFT">Introduction of Eumcheongryu, Korea Agro-Fisheries Trade Corporation</ref><ref name="Sohn Gyeong-hee">Sohn Gyeong-hee, Historical overview of Korean traditional eumcheongryu</ref>

In Korean cuisine, [[Korean tea|tea]], or ''cha'', refers to various types of [[herbal tea]] that can be served hot or cold. Not necessarily related to the leaves, leaf buds, and [[internode (botany)|internode]]s of the ''[[Camellia sinensis]]'' plant, they are made from diverse substances, including fruits (e.g. ''[[yuja-cha]]''), flowers (e.g. ''[[gukhwa-cha]]''), leaves, roots, and grains (e.g. ''[[bori-cha]]'', ''[[hyeonmi-cha]]'') or herbs and substances used in [[traditional Korean medicine]], such as [[ginseng]] (e.g. ''[[insam-cha]]'') and ginger (e.g. ''[[saenggang-cha]]'').<ref name="Cha">{{cite web |url=http://100.nate.com/dicsearch/pentry.html?s=K&i=241842&v=42 |script-title=ko:차 |trans-title=Tea (cha) |publisher=[[Nate (web portal)|Nate]] / [[Encyclopedia of Korean Culture]] |access-date=2009-10-23 |language=ko |url-status=dead |archive-url=https://web.archive.org/web/20110610072510/http://100.nate.com/dicsearch/pentry.html?s=K&i=241842&v=42 |archive-date=2011-06-10 }}</ref>