Korean Goji Berry Tea (Herbal Jujube Ginger Brew)
Quick answer
Gugija-cha is a Korean herbal tea made by gently simmering dried goji berries, jujubes, and fresh ginger in water.
What makes this special
- Goji berries and jujubes simmer together to extract a naturally sweet, red herbal infusion.
- 20g goji berries, 5 jujubes, 2 ginger slices simmered 30 minutes in 1.2L water make the red tea
- Jujube and ginger boiled first for 15 minutes establish the foundational flavor of the broth
Key ingredients
Core cooking flow
- 1 Place 20 g dried goji berries and 4 dried jujubes in a fine strainer.
- 2 Scrub 10 g fresh ginger clean and slice it thinly and evenly.
- 3 Add 700 ml water, the rinsed jujubes, and the sliced ginger to a pot.
Gugija-cha is a Korean herbal tea made by gently simmering dried goji berries, jujubes, and fresh ginger in water. The jujubes and ginger go in first and cook for fifteen minutes, slowly giving the liquid the jujube's quiet sweetness and the ginger's warming sharpness. The goji berries are then added for just five minutes over low heat so their red pigment and mild berry aroma steep into the tea without releasing the bitterness that comes from overcooking. Getting the timing right matters, because boiling the berries too long draws out an astringency that overpowers the rest of the flavors. Honey is stirred in after the heat is off to preserve its delicate fragrance, and a scattering of pine nuts floats on top to layer a soft, oily richness over the clean finish of the tea. The deep red color and gentle sweetness make this a tea that fits any season.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Place 20 g dried goji berries and 4 dried jujubes in a fine strainer.
Rinse briefly under cold running water to remove dust, but do not soak them, because soaking can wash away aroma before simmering.
- 2Control
Scrub 10 g fresh ginger clean and slice it thinly and evenly.
Keeping the slices similar in thickness helps the ginger release its sharp warmth steadily during the 15 minute first simmer.
- 3Control
Add 700 ml water, the rinsed jujubes, and the sliced ginger to a pot.
Heat over high heat until steam rises and bubbles form around the edge, then reduce to medium heat before the boil becomes too rough.
- 4Control
Simmer over medium heat for 15 minutes to draw out the jujube sweetness and ginger aroma first.
If the liquid reduces too aggressively or the bubbles hit hard, lower the heat slightly to keep the brew clear.
- 5Control
Add the 20 g goji berries and reduce the heat to low.
Steep for only 5 minutes, until the tea turns red and the berries look plump, because longer boiling can pull bitterness from the berries.
- 6Finish
Turn off the heat, then stir in 1 tablespoon honey so its fragrance is not dulled by boiling.
Pour the tea into cups, float 1 teaspoon pine nuts on top, and serve it warm.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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