Bellflower root called doraji (도라지) in Korean has long been consumed in South Korea. It has been commonly used as tea, banchan (side dish), doraji-cheong (도라지청) syrup, and traditional confection called doraji-jeonggwa (도라지정과) meaning candied bellflower root.
Also known as balloon flower root, it naturally has a distinct bitter flavour with hints of ginseng, however, our Bellflower Root tea is skillfully processed by our tea master to bring out comforting flavours of baked potato and roasted grains.
Origin: Grown in Yeongju and processed by our tea master in Hadong, South Korea
Harvest: October 15, 2025
Ingredients: Bellflower root
Steeping Recommendation:
2g | 
240ml | 
100ºC | 
3-5min
Tips: When you allow the infusion to cool down a bit after steeping the tea, it tastes more flavourful and sweet.
For the multiple infusions, increase the steeping time by 1 minute for each steeping.
Up to 4 infusions recommended.
Note:
If you are allergic to mugwort, birch/birch pollen or celery, and potentially other pollens or arrowroot, you might be allergic to bellflower/balloon flower root.
If you are pregnant or breastfeeding, consult your health care provider before consuming this tea.