Korean Roasted Buckwheat Tea
Start 60 g roasted buckwheat in 1.2 L water over medium heat, and add 2 jujubes and 3 g lemon peel once it reaches a rolling boil. Simmer on low for only 10 minutes, until the tea is deep golden yellow, then cover and steep off the heat for 3 minutes. Strain, and stir in 1 tbsp honey and 1/4 tsp salt until dissolved.
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Roasted buckwheat simmered over low heat for ten minutes turns the water golden.
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Two jujubes and a strip of lemon peel go in with it, the peel cut thin with as little white pith as possible, since pith makes it astringent.
Ingredients
Instructions
- 1
Pour exactly twelve hundred milliliters of fresh water and sixty grams of roasted buckwheat into a deep pot, then set the stove to medium heat to begin the heating process.
- 2
Once the water reaches a vigorous rolling boil, add two dried jujubes and three grams of fresh lemon peel to the pot to infuse the tea with a refreshing citrus aroma.
- 3
Reduce the heat to low and allow the mixture to simmer gently for ten minutes until the tea turns a deep golden yellow color and develops a rich nutty flavor.
- 4
Turn off the heat completely and cover the pot, letting the tea steep for an additional three minutes to allow the volatile aromatic compounds to settle back into the liquid.
- 5
Strain the tea through a fine mesh sieve into a pitcher, then stir in one tablespoon of honey and a quarter teaspoon of salt until the seasonings are fully dissolved.
- 6
Serve the finished buckwheat tea immediately in warm cups.
For a cold serving, let the steam subside at room temperature, then chill and serve.
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