Korean Balloon Flower Ginger Tea

Put 80 g balloon flower root in a bowl, sprinkle with 0.2 tsp salt, and rub firmly for 5 minutes.

When the liquid turns cloudy and the surface feels less rough, rinse several times under cold water and drain well.

Peel 25 g fresh ginger and slice it thinly so its warmth extracts quickly.

Wash 120 g Korean pear and cut it into large unpeeled chunks, then remove the pits from 4 jujubes and slice them for easier infusion.

Add 900 ml water, the prepared root, ginger, and jujubes to a pot and heat over high heat.

As soon as it reaches a strong boil, lower the heat to low so the root infuses without pulling out excessive bitterness.

Simmer gently over low heat for 20 minutes.

The liquid should turn light brown and smell clearly of ginger and jujube; avoid vigorous stirring, which can make the tea cloudy and push out more bitterness.

Add the pear chunks and simmer for only 5 more minutes.

When the pear looks slightly translucent and the liquid smells naturally sweet, turn off the heat instead of boiling longer, which can flatten the clean taste.

Strain the tea through a fine sieve into cups, leaving the solids behind for a clear drink.

Let the strongest steam settle, then stir in 2 tbsp honey so its aroma stays noticeable, and serve warm.