Korean Ginseng Tea (Fresh Ginseng Jujube Herbal Brew)
Quick answer
- Total time
- 28 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Thinly sliced fresh ginseng simmers on the lowest heat with jujubes and ginger for close to twenty minutes.
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The ginger is there to soften the ginseng's aroma and is never left out; if it comes through too strongly, a splash of hot water goes into the finished tea.
Ingredients
Instructions
- 1
Scrub 50g fresh ginseng gently with a soft brush to remove soil, then trim off the top cap.
Slice it evenly into 0.2cm pieces so the flavor extracts at the same pace during simmering.
- 2
Pit 3 jujubes and split them in half, then slice 10g ginger thinly.
Avoid thick ginger slices, because they release heat slowly and can make the tea taste flat before the ginseng has infused.
- 3
Put 600ml water, the sliced ginseng, jujubes, and ginger into a pot and heat over high heat.
When large bubbles gather around the edges, stop just before a rolling boil to protect the mild ginseng aroma.
- 4
Reduce the heat to the lowest setting and simmer gently for 18 to 20 minutes.
The tea is ready when the liquid turns light brown and an earthy herbal aroma rises without a harsh boiled smell.
- 5
Turn off the heat and strain out the solids, leaving only the clear tea in cups.
Stir in 2tbsp honey while the tea is still hot enough to dissolve it, but off the heat to preserve its aroma.
- 6
Taste the tea and add a little hot water if the ginger feels too sharp.
Float 1tbsp pine nuts on top only at the end, so their nutty aroma stays fresh when the tea is served warm.
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