"Rimwonsipryukji", a book written in the early 19th century, gives a detailed explanation of the tasty and nutritive tea.

The tea is easily prepared at home during rice cooking.

When rice is well-done, the rice cooker is taken away from fire to steam the boiled rice and heat is applied to the cooker again to get brown scorched part of boiled rice. And volatile substances soak into the rice bit by bit to take a nice taste.

Water is poured into the cooker with only scorched rice remaining and the cooker is heated again to make the tea ready.

It is a long-standing table manner of the Korean people to offer the tea after meal.