Korean Kudzu Root Tea (Earthy Herbal Root Brew)
Quick answer
Chik-cha is a traditional Korean tea made by soaking dried kudzu root in cold water to remove dust, then slowly simmering it with sliced ginger, scored jujubes, and a cin...
What makes this special
- Dried kudzu root simmers for twenty-five minutes to release its earthy, nutty herbal aroma.
- 35 g of dried kudzu simmered over 25 minutes draws out its earthy, nutty aroma fully
- Ginger, cinnamon, and jujube stack into a triple layer of heat, spice, and soft sweetness
Key ingredients
Core cooking flow
- 1 Submerge 35g of dried kudzu root in cold water for five minutes to remove su...
- 2 Peel and thinly slice 12g of ginger while scoring three dried jujubes with a...
- 3 Combine 900ml of water with the prepared kudzu, jujubes, ginger, and one cin...
Chik-cha is a traditional Korean tea made by soaking dried kudzu root in cold water to remove dust, then slowly simmering it with sliced ginger, scored jujubes, and a cinnamon stick for at least twenty-five minutes on low heat. The kudzu root releases an earthy, starchy depth that forms the tea's backbone, while ginger adds warm pungency and cinnamon contributes a sweet, woody spice layer. Honey is stirred in only after the heat is turned off to preserve its floral aroma, and longer simmering intensifies the kudzu's flavor. In traditional Korean medicine, kudzu root has long been used to address fever and thirst, and the tea was commonly brewed at the first sign of a cold. Straining out the solids and storing the tea in a thermos keeps it warm and drinkable throughout the day.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Submerge 35g of dried kudzu root in cold water for five minutes to remove surface impurities, then drain completely using a fine mesh strainer to ensure the roots are clean.
- 2Prep
Peel and thinly slice 12g of ginger while scoring three dried jujubes with a knife to ensure their deep aromatic essence and nutrients are fully released during the long brewing process.
- 3Heat
Combine 900ml of water with the prepared kudzu, jujubes, ginger, and one cinnamon stick in a pot, then heat over high flame until the mixture reaches a vigorous and rolling boil.
- 4Control
Once the liquid reaches a boil, reduce the heat to a low simmer and brew steadily for twenty-five minutes until the infusion turns a deep brown and the herbal sweetness concentrates.
- 5Step
Strain the brewed tea through a fine mesh into a serving pitcher and dissolve two tablespoons of honey while the liquid is still hot to ensure a smooth and sweet consistency.
- 6Finish
Pour the finished tea into warm cups and garnish with additional fresh ginger slices before serving immediately to enjoy the strong herbal flavors and comforting warmth of this traditional brew.
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