Korean Goji Berry Tea (Herbal Jujube Ginger Brew)
Rinse 20 g dried goji berries and 4 dried jujubes briefly without soaking them. Simmer the jujubes and 10 g thinly sliced ginger in 700 ml water over medium heat for 15 minutes, then add the goji berries and steep on low for only 5 minutes, because longer boiling can pull bitterness from the berries. Turn off the heat before stirring in 1 tbsp honey.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Goji berries left to boil too long darken the tea but turn it bitter.
Read more
Jujubes and ginger get fifteen minutes on their own first, and the berries join only for the last five, just long enough to plump up and tint the water red.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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