Korean Tangerine Peel Ginger Tea
Gyulpi-saenggang-cha combines dried tangerine peel and sliced fresh ginger simmered together for about eighteen minutes, creating a tea where citrus bitterness and ginger heat meet in each sip. Properly dried tangerine peel has concentrated oils and reduced bitterness compared to fresh peel, and the simmering draws out its fragrant essential oils. Jujubes smooth the sharp edges of the brew with their gentle sweetness, while honey and rice syrup each contribute a different texture of sweetness - one bright, the other thick and malty. A tiny pinch of salt at the end sharpens the overall flavor and leaves the finish clean.
Adjust Servings
Instructions
- 1
Rinse dried tangerine peel and soak for 2 minutes to remove bitterness.
- 2
Thinly slice ginger and halve jujubes to remove pits.
- 3
Add water, tangerine peel, ginger, and jujube to a pot and bring to a boil.
- 4
Lower heat and simmer gently for 12 minutes.
- 5
Strain out solids, then mix in honey, rice syrup, and a pinch of salt.
- 6
Serve hot, or chill in the fridge and serve over ice.
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