How would it feel to drink tea made out of
Mugunghwa Food Research Institute
participated in 2019 COEX Food Week held Nov 20-23 to introduce morning glory
tea and other food made with morning glory.
Mugunghwa Food Research Institute is trying to bring back Mugunghwa, a plant that was eaten from root to flower in the old days, as a food ingredient in modern society. The research began with making liquor with morning glory, but was discovered that it was not a suitable ingredient for liquor. So the research shifted to making morning glory tea, and Mugunghwa Food Research Institute was launched in 2017.
By running the morning glory farm on its own, Mugunghwa Food Research Institute grows its own morning glory, and picks petals and blends them with hibiscus, citron and tangerine to make Mugunghwa tea. The delicate sweetness of the morning glory flower is easily lost in the process, so the company tries find the blend that is closest to the taste.
Kim Hee-yeon, the researcher who
participated in the event, said, "It is a pity that there are bad
perceptions about our national flower morning glory. We hope that there will be
an opportunity to get close to morning glory in our lives by drinking our tea."
2019 COEX Food Week, organized by COEX and
sponsored by the MAFRA, RDA, Seoul Metropolitan Government, KFRI, Korea Agency
of HACCP, and Korea Health Supplements Association, is participated by 1,000
companies taking 1,800 booths, having 60,000 participants. In addition to the
exhibition, various programs such as IR pitching contests, investment
consultations, global media promotion, domestic and overseas YouTube video
interviews, networking parties, and media selection awards were prepared.