Gyeolmyeongja-cha (Roasted Cassia Seed Tea)
A 2-serving roasted cassia seed tea with auto-scaling for easy brewing.
Instructions
- 1
Dry-roast the cassia seeds in a pan for 3 minutes to boost nuttiness.
- 2
Halve the jujubes and thinly slice the ginger.
- 3
Combine water, roasted cassia seeds, jujube, and ginger in a pot and boil.
- 4
Once boiling, simmer on medium-low for 15 minutes until richly colored.
- 5
Strain and stir in honey when the tea is warm.
- 6
Pour into cups and finish with lemon slices.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Pear Bellflower Root Tea
Baedoraji-cha is a soothing Korean tea made by simmering pear and bellflower root for a naturally sweet and aromatic herbal drink.
Baeknyeoncho-ade (Korean Cactus Fruit Ade)
Bright 2-serving Korean cactus fruit ade with auto-scaling for easy mixing.
Baekseju Herbal Rice Wine
Baekseju is a Korean herbal rice wine infused with ginseng, jujube, and ginger for fragrant complexity and gentle sweetness.