Although it is often labeled as tea, sobacha is an infusion or a tisane made with roasted barley. The blend can include grains, leaves, or flowers. Apart from Japan, the drink is popular in several Asian countries, including China (kuqiaocha) and South Korea (memil-cha).

To prepare it, roasted kernels are simply steeped in hot or cold water. Alternatively, it can be made with teabags. The resulting drink has a yellow or a light brown hue, with an earthy and nutty flavor, subtle bitterness, and hints of sweetness. Buckwheat tea is a nutritious drink, and many believe that it has numerous health benefits.

Sungnyung is a South Korean drink that is made by pouring water or tea over nurungji—a crispy layer of rice that is left on the bottom of the pan after the rice is cooked. During cooking, the water will attain a slightly nutty flavor and a light brown color.

This ancient drink is said to have many health benefits, and it is usually enjoyed after a meal since many believe it aids digestion.

Hwachae is a general term used to refer to Korean non-alcoholic punches made from various fruits and edible flowers which have been soaked in honeyed water or honeyed magnolia berry juice. The most popular version of the fruit punch is Subak-Hwachae; made with slices or scoops of watermelon, bits of other fruits, ice, and honeyed watermelon juice.

That variety is a popular refreshment during hot summer months. It is believed that there are over thirty varieties of hwachae all using honeyed water or sweet carbonated drinks as a base with different kinds of fruit added to it.

Daechu-cha is a South Korean tea made from jujubes. This tea can be made from dried jujubes, which are boiled in water, or with a jujube preserve, which is diluted in warm water. The tea is usually dark red or brown and is often praised for its health properties.

When served, daechu-cha is usually garnished with pine nuts.

Milkis is a South Korean soft drink produced by Lotte Chilsung, a company which released the beverage in 1989, labeling it as a milk and yogurt soda. Some like to describe it as a melting mousse made with frozen yogurt. It is made with carbonated water, corn syrup, sugar, and milk.

Today, Milkis is available in many varieties, flavored with mango, banana, peach, orange, strawberry, apple, or melon.

Sikhye is a traditional South Korean non-alcoholic, sweet drink made with barley malt powder (same powder used to make beer and bread), sugar, rice, and in some cases pine nuts. It has a moderately sweet flavor with a very specific flavor coming from the barley malt.

The drink is traditionally consumed during Korean festive holidays ( e.g New Year’s Day and Korean Harvest Festival). The Koreans believe that sikhye is good for digestion as it contains dietary fiber and antioxidants, and it’s often served after a meal.

Yulmu-cha is a Korean tea that is made with yulmu—the seeds that are gathered from yulmu plant (also known as Job’s tears). The seeds are roasted and ground into a powder, which is then dissolved in warm water to make the tea.

Optionally, yulmu powder can also incorporate other seeds, grains, or nuts. The tea is opaque and creamy with a distinctive nutty flavor. It is usually available as a pre-packed powdered mix, and it is sometimes sold from vending machines.

Although it is usually called ginger tea, this ginger-based drink is better described as a ginger infusion. It can be made by simmering sliced ginger in hot water, but in South Korea (saenggang-cha) and Japan (shōgayu), it is often prepared with a mixture of honey and grated ginger.

The combination is stored, and it is then just mixed with water. Some variations will also include lemon or starch. The drink is commonly enjoyed as a health remedy, and it can either be made as a hot or cold beverage. Ginger tea comes in numerous variations that are found in various Asian countries.

Dalgona is a frothy whipped coffee that is served on top of milk. Although it became internationally known as a South Korean beverage, similar versions are common in other Asian countries. The basic version of this coffee is made with equal parts of instant coffee, sugar, and water.

The combination is then whipped until it achieves caramel-like color and foamy texture. It is then traditionally ladled on top of milk. In South Korea, the drink was introduced by an actor Jung Il-woo who first had it in Macau. The flavor and the appearance reminded him of a popular Korean street snack, named dalgona, which is made with melted sugar and baking soda.