Korean Daisy Tea (Delicate Floral Pear Honey Brew)
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Dried gujeolcho, a Korean chrysanthemum that flowers in the ninth lunar month, steeps for just five minutes in water around 90°C, since boiling weakens its scent.
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Fine shreds of pear go into each cup and soften slightly in the hot tea.
Ingredients
Instructions
- 1
Peel 60g of Korean pear and cut it into very fine julienne so it softens quickly in the hot tea.
Place 6g of dried gujeolcho flowers in a fine sieve and shake gently to remove only loose dust.
- 2
Pour 500ml of water into a small pot and warm it over medium heat.
When tiny bubbles cling to the edge and the water is around 90C, lower the heat before it reaches a rolling boil.
- 3
Add the prepared gujeolcho flowers and stir once just to submerge the petals.
Keep only a gentle movement in the water, because vigorous boiling will drive off the delicate floral aroma.
- 4
Steep over low heat for only 5 minutes.
Stop as soon as the liquid turns clear and pale golden with a gentle floral scent, since a longer extraction can make the tea dull rather than fragrant.
- 5
Strain the tea through a fine sieve into cups so no petals remain in the drink.
Add the julienned pear to each cup and let the hot tea slightly soften it while keeping a light crunch.
- 6
Stir in 1tbsp honey and 1tsp lemon juice gently.
Taste for sweetness and acidity, then float 1tsp pine nuts on top and serve warm.
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