Korean Roasted Cassia Seed Tea
Roast 24 g cassia seeds in a dry pan over low heat for 3 minutes, stirring constantly, and go no further because over-roasting can make the tea bitter. Bring them to a rolling boil in 800 ml water with 2 halved jujubes and 8 g thinly sliced ginger, then simmer over medium-low heat for 15 minutes. Strain, and stir in 1 tbsp honey when the tea is lukewarm.
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Most of this tea's flavor is decided in a dry pan.
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The cassia seeds are stirred over low heat for about three minutes and taken off the moment they darken a shade and smell toasty; roasting on for more color leaves a burnt taste in the whole pot. Simmered with jujubes and ginger for fifteen minutes, they make a reddish-brown tea.
Ingredients
Instructions
- 1
Place 24g of cassia seeds in a dry pan without oil and roast over low heat for 3 minutes, stirring constantly until a nutty aroma develops significantly.
- 2
Halve 2 jujubes without removing the pits and slice 8g of peeled ginger into thin 0.2cm pieces to ensure maximum flavor extraction during the simmering process.
- 3
Pour 800ml of water into a large pot and add the roasted seeds, prepared jujubes, and ginger, then heat over high until it reaches a vigorous rolling boil.
- 4
Adjust the heat to medium-low once boiling and simmer for another 15 minutes until the deep reddish-brown color develops and the spicy ginger aroma blends perfectly.
- 5
Strain the tea through a fine mesh sieve to remove solids, then stir in 1tbsp of honey when the liquid is lukewarm.
- 6
Pour the tea into cups and top with 2 lemon slices to add a refreshing citrus scent that balances the roasted seeds and provides a clean finish.
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