Korean Kudzu Root Tea (Earthy Herbal Root Brew)
Chik-cha is a traditional Korean tea made by slowly simmering dried kudzu root 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 the jujubes provide a subtle fruity sweetness that ties the flavors together.
Adjust Servings
Instructions
- 1
Soak the dried kudzu in cold water for 5 minutes, then drain.
- 2
Slice the ginger thinly and score the jujubes to release flavor.
- 3
Add water, kudzu, jujube, ginger, and cinnamon to a pot and bring to a boil.
- 4
Lower to a gentle simmer and brew for 25 minutes.
- 5
Strain the tea and dissolve honey while it is still hot.
- 6
Serve in cups and garnish with extra ginger slices if desired.
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