Korean Balloon Flower Ginger Tea
Doraji-saenggang-cha is a Korean herbal tea that layers the gentle bitterness of balloon flower root, the sharp warmth of ginger, and the natural sweetness of pear and jujube into a single infusion. Rubbing the balloon flower root in salted water before cooking is essential to draw out its harsh bitterness; skipping this step leaves the entire tea heavy and medicinal. Ginger and jujube simmer for twenty minutes first to build the broth's backbone, then pear goes in for five more minutes so its juice dissolves into the liquid as a natural sweetener. Honey is stirred in only after the heat is off, preserving its fragrance in the finished cup.
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Instructions
- 1
Rub balloon flower root in light salt water for 5 minutes to reduce bitterness, then rinse well.
- 2
Slice ginger thinly, cut pear into chunks, and remove jujube seeds.
- 3
Add water, doraji, ginger, and jujube to a pot; bring to a boil, then simmer on low for 20 minutes.
- 4
Add pear and simmer 5 more minutes, then strain for a clear tea.
- 5
Pour into cups, dissolve honey, and serve warm or slightly hot.
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Nutrition (per serving)
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