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[Tea] Director Bang Sung-ja of Korea Flower Tea School
The art of ‘9 time roasting and 9 time cooling’ for ultimate flower tea fragrance and taste
Launching ‘Dadamhwa’, a flower café in September

“A small teacup embraces a flower with its heart. The grass in spring sunshine, the sunflower of passionate summer, the chrysanthemum of abundant autumn and the teardrop like winter flower all bloom in my heart. The four seasons show us ‘sangjangsujang’ and ‘inyeuiji’ and we learn from them that there also are four seasons in our life and we need to be humble. The sensitive touch of hands on sunshine, rain and the wind resemble our life. Mother Nature is the great teacher. My life starts from clean, bright and beautiful tea of flower. We need to pour our whole heart in the whole process of making a flower tea in order to pour the vitality of the four seasons and the effort must be continued.” – Bang’s note ‘a flower tea blooming in my heart’ – 

“Flower teas improve immunity and activate metabolism”

A new wind is blowing in the Korean tea market. If the common teas like green tea and black tea have attracted many tea lovers, flower teas, made of edible flower petals, are rising as a new trend. Chamomile and jasmine teas are two good examples of flower teas we can enjoy in many cafes. The charm of these flower teas come from their variety, fragrance and visual when compared to the common green tea and black tea. 

Bang, who established Korea Flower Tea School and is exerting her utmost effort in spreading flower tea, came to learn about traditional Korean tea culture at Busan Women’s College Graduate School of Tea Culture. She found teas, other than the teas made of Korean flowers, are not suitable for her. 

“Flower teas have essential amino acid, vitamins, minerals, carbohydrate and protein and improve immunity and activate metabolism which make our body young and healthy. The fragrance also brightens up our spirit and eases the temper. They delight our eyes with visual and the sweet and subtle taste delights our tongue” explains Bang. 

Pushing forward experience programs and tea making classes since 2000

There are four ways to make flower teas: ‘dry tea method’ uses drying the leaves in nature while ‘fragrant medicinal tea method’ adds Korean medicinal herbs and the other two are ‘sugar of honey-driven tea method’ and ‘roasted tea method’. Bang says that she thought over and over the Saint Choui’s saying in ‘Chasinjeon’ – a tea book “The even stay in fire makes the color and fragrance (of the tea) beautiful. The depth is hard to reveal yet but the divine taste comes from roasting.” It is not too much to say that this saying made Bang who she is today. 

She obtained a first grade flower tea roasting instructor’s certificate from the Korea Flower Tea Association in 2012. She has served as the director of the Korea Flower Tea Culture Center since 2000 and the name was changed to the current Korea Flower Tea School. The school runs various courses such as making and practice as well as tea manners. For those who wish to learn flower tea at a professional level, the school runs a 1 year flower tea course. 

“The class takes place once a week and special lectures are organized during the vacation by inviting specialists out of the school. You can get a third grade flower tea instructor’s certificate given by the Korea Research Institute for Vocational Education & Training after finishing the one year flower tea course and a second grade certificate when added one more year for the course.”

Korea Flower Tea School is taking the initiative in producing and supplying flower teas that answer to the 6th industry and once supplied the whole products produced near the Taehwagang River to Ulsan City. Also, the school is running experience programs for students in all age groups. It is Bang’s goal to spread flower tea culture to more people so that they can enjoy the charm of the taste and manners.  

The best flower tea goes through eighteen processes
“Flower teas boast rich taste and fragrance”

Bang willingly takes the effort of 9 time roasting and 9 time cooling processes in order to make the best flower tea possible. She sometimes roasts 50kg of French marigold a day. The flower is known to be good for eye and Bang finds that her eyes are not tired even roasting overnight. Bang also find her body lighter and the skin better since drinking flower teas. For this reason, she prefers light and delicate flower tea to stimulating beverages. 

It might be a drawback that flower teas cost more than coffee or green tea. This is because of the time consuming process of removing the toxic that might be in the raw flowers. Nevertheless, this does not seem to discourage people to enjoy flower teas at high cost. 

“A piece of magnolia can suffice 10 people in tea. I think this can make up the cost and plays to keep the charm and benefit of flower teas spreading. One thing I’m worrying about though is that some people pick flowers carelessly for tea and I strongly advise them to use farmed edible flowers rather than wild flower as the picking can be seen an act of destruction of nature. This is also important in terms of hygiene and safety.”

Helping people in need as president of Small Village Welfare Foundation
Launching ‘Dadamhwa’, a flower café in September

Bang has fostered many talented flower tea specialists through Korea Flower Tea School. She delivered all she has unsparingly to her students and says that the school has drawn great results thanks to it. Bang points out more than 30 flower tea associations nationwide and hundreds of flower tea schools. But she regrets the lack of systematic curriculum despite the huge number of organizations and schools. This of her regret is well backed up by her 20 years of experience in the field. 

“The biggest problem is that there is not a set curriculum and the teachings are made depending on each teacher’s discretion. So we need a systematic and quality manual that can provide guidance to the flower tea education as a whole.”

Meanwhile, Bang has been serving as the president of the Small Village Welfare Foundation located in Ulsan since 1991 and has provided helping hand to people in need. Alongside her good deed, she runs flower tea programs to help them have mental ease and stability. She also works as an adjunct professor of social welfare and has published a related book. 

Currently, she makes herself busy launching ‘Dadamhwa’, a flower café, in September. The café connects produce to sales while providing a resting place for people over a tea. When asked about her future plan, she said that she would keep carrying out research to provide quality flower teas to people. 


¾ÈÁ¤Èñ ±âÀÚ  honesty5835@naver.com
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