Korean Dried Persimmon Cinnamon Tea
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The dried persimmons go in only for the last eight to ten minutes, and in that time they fall apart, thickening the tea slightly and giving it a jammy sweetness.
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Their sugar content varies a lot, and very sweet ones can take as little as 20g of dark brown sugar. The strained, reddish-brown tea is topped with a spoonful of walnuts. On holiday tables it sometimes sits beside sujeonggwa.
Ingredients
Instructions
- 1
Remove the stems from 3 dried persimmons and cut each one into quarters.
Peel 15 g fresh ginger and slice it very thinly so its aroma extracts quickly during simmering.
- 2
Add 1000 ml water, 1 cinnamon stick, the sliced ginger, and 5 jujubes to a pot.
Heat over high heat until the water reaches a full boil with steady bubbling.
- 3
When it starts boiling, lower the heat to medium-low and simmer gently for 20 minutes.
Keep the liquid at a quiet bubble until the color deepens to reddish brown and the spice aroma becomes clear.
- 4
If the cinnamon aroma becomes too strong, remove the stick before continuing.
Add the prepared dried persimmons and 30 g dark brown sugar, then stir lightly until the sugar dissolves.
- 5
Keep the heat at medium-low and simmer for 8 to 10 more minutes.
When the persimmon softens and the tea turns slightly viscous, taste it and adjust the sugar if the fruit is already very sweet.
- 6
Strain the tea through a fine sieve and collect only the clear liquid.
Pour it into warm cups, top with 1 tbsp walnut pieces, and serve before it cools so the aroma stays vivid.
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