Korean Tangerine Peel Ginger Tea
Quick answer
Gyulpi-saenggang-cha is a traditional Korean tea made by simmering dried tangerine peel and thin-sliced fresh ginger together for about eighteen minutes.
What makes this special
- Gyulpi-saenggang-cha layers concentrated citrus oils from dried tangerine peel over ginger.
- Dried peel concentrates citrus oils that layer over ginger heat
- Honey and rice syrup together create two textures of sweetness
Key ingredients
Core cooking flow
- 1 Wash 12g of dried tangerine peel under running water and soak it in 850ml of...
- 2 Peel and thinly slice 20g of fresh ginger, then halve 18g of jujubes and rem...
- 3 Combine 850ml of water, prepared tangerine peel, sliced ginger, and halved j...
Gyulpi-saenggang-cha is a traditional Korean tea made by simmering dried tangerine peel and thin-sliced fresh ginger together for about eighteen minutes. Properly dried peel concentrates its aromatic essential oils while shedding much of the bitterness that fresh peel carries, and the extended simmering draws those oils fully into the water. The result is a cup where the citrus's bright, faintly bitter edge meets the warming heat of ginger in each sip. Jujubes round off the sharper notes with their gentle background sweetness, and using both honey and rice syrup adds two distinct registers of sweetness -- one clean and floral, the other thick and malty. A very small pinch of salt at the end sharpens the overall flavor and leaves a clean finish. It is a natural choice on cold days when the body needs warming from the inside.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash 12g of dried tangerine peel under running water and soak it in 850ml of fresh water for 2 minutes to effectively remove any bitterness.
- 2Prep
Peel and thinly slice 20g of fresh ginger, then halve 18g of jujubes and remove the pits to ensure the flavors extract deeply into the liquid.
- 3Control
Combine 850ml of water, prepared tangerine peel, sliced ginger, and halved jujubes in a large pot and bring the mixture to a boil over high heat.
- 4Control
Reduce the heat to low once boiling and simmer gently for 12 minutes until the liquid turns a rich amber color and the aroma stabilizes.
- 5Season
Strain the liquid through a fine mesh sieve, then stir in 24g of honey, 16g of rice syrup, and 1g of salt until fully dissolved.
- 6Finish
Pour the finished tea into a warm cup to serve immediately, or store in the refrigerator to enjoy as a refreshing iced tea later.
After the steps
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