Korean Chrysanthemum Tea (Floral Jujube Goji Berry Brew)
Gukhwa-cha is a traditional Korean flower tea brewed from dried chrysanthemum buds steeped in water at 80 to 85 degrees Celsius for three to four minutes, which draws out the gentle floral fragrance without turning bitter. Jujubes and goji berries are added to the pot: the jujubes contribute a mild natural sweetness while the goji berries bring a faintly tart, herbal note that rounds out the chrysanthemum's aroma. A spoonful of honey and a squeeze of lemon juice are stirred in at the end to brighten the finish. The resulting tea is pale golden, lightly sweet, and carries a lingering floral scent that makes it a common after-meal drink in Korea.
Adjust Servings
Instructions
- 1
Rinse dried chrysanthemum quickly in cold water.
- 2
Simmer jujubes in water for 5 minutes to extract sweetness.
- 3
Lower heat and add chrysanthemum and goji berries.
- 4
Steep for 3 minutes, then turn off heat.
- 5
Strain and finish with honey and lemon juice.
- 6
Serve warm in preheated cups.
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