In ancient Korea, rice water (called Mi) wasn’t bottled; it was brewed in kitchens, poured from clay bowls, and patted gently onto skin. Legend traces the practice back to Queen Heo Hwang Ok, who brought rice cultivation and the art of rice water cleansing to Korea over a thousand years ago.

In Korea, nokcha (green tea) is a ritual of calm that has lived in teacups, temples, and skincare routines for centuries. Known for its luminous green hue and quiet strength, nokcha has become one of K-beauty’s most cherished ingredients, bridging ancient wisdom and modern science with every drop.

I grew up surrounded by the healing philosophy of Korean food and skincare, both of which are rooted in nourishment and balance. Ingredients like green tea, rice water, and omija were daily rituals that healed both body and skin.