Photo: Adolphus Ypey, Public domain · source
Tea · From Bladwijzer
Jujube and ginger tea (daechu-cha)
- Makes: 4 cups
- Time: 1 hr 15 min
- From: Jujube
Ingredients
- 12 dried jujubes
- 1 piece of fresh ginger, 3 cm long
- 1 litre water
- 1 to 2 tablespoons honey
- a few pine nuts (optional)
Method
- Rinse the jujubes and cut all round them down to the stone, so the flavour can come out. Peel the ginger and slice it thinly.
- Bring the jujubes, ginger and water to the boil, turn down the heat and simmer gently for 45 to 60 minutes with the lid ajar, until about three quarters is left and the tea is golden brown.
- Strain the tea, pressing the jujubes a little. You can eat the cooked jujubes, but not the stone.
- Stir in the honey and serve the tea warm, Korean-style with a few pine nuts floating on top.
Storing: Three days in the fridge; reheat without boiling, or drink it cold.