Korean Jujube Tea (Simmered Dried Jujube Ginger Brew)
Daechucha is prepared by boiling pitted dried jujubes and sliced ginger in water over medium heat for thirty minutes, then pressing the softened jujubes through a strainer so only the smooth pulp returns to the pot. This technique gives the tea a naturally thick, sweet body without any added thickener. Ginger provides a quiet warmth underneath the jujube's dominant sweetness, honey is stirred in off the heat to keep its aroma intact, and floating pine nuts contribute a subtle oily richness that lingers after each sip.
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Instructions
- 1
Rinse jujubes, remove pits, and slice ginger.
- 2
Boil water with jujubes and ginger over medium heat for 30 minutes.
- 3
When softened, strain and press the jujubes so only pulp returns to the pot.
- 4
Simmer 5 more minutes and add a pinch of salt to balance sweetness.
- 5
Turn off heat, stir in honey, and serve warm with pine nuts.
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Nutrition (per serving)
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