Korean Kudzu Root Tea (Earthy Herbal Root Brew)

Quick answer

Total time: 45 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

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.

Ingredients

servings

IngredientAmountUnit

dried kudzu root35 gg

water900 mlml

jujube3 piecepiece

ginger12 gg

cinnamon stick1 piecepiece

honey2 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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.
2

Prep

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.
3

Heat

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.
4

Control

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.
5

Step

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dried kudzu root simmers for twenty-five minutes to release its earthy, nutty herbal aroma.
Finish cue: 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.
Storage and reheating: Straining out the solids and storing the tea in a thermos keeps it warm and drinkable throughout the day.