Korean Quince Tea (Spiced Quince Honey Preserve Tea)
Quick answer
Mogwa-cha is a Korean quince tea served by dissolving homemade quince preserve in hot water.
What makes this special
- Mogwa-cha uses a fragrant amber syrup made from quince slices to deliver floral citrus notes.
- Quince peel contributes floral and citrus layers no other fruit provides
- Cinnamon stick simmered into the preserve infuses warm spice throughout
Key ingredients
Core cooking flow
- 1 Wash 250g quince very well with the peel on, since the peel gives the strongest aroma.
- 2 Slice the quince thinly and as evenly as possible, so the sugar can draw out the juices at the same rate.
- 3 Let the sugared quince rest at room temperature for about 10 minutes.
Mogwa-cha is a Korean quince tea served by dissolving homemade quince preserve in hot water. The preserve is made by simmering thin quince slices with sugar, honey, lemon juice, and a cinnamon stick until a fragrant, amber syrup forms. Quince brings a distinctive floral-citrus aroma that intensifies as the sugar draws out the fruit's essential oils. Stored in a sealed jar and refrigerated, the syrup keeps well and yields a fragrant cup of tea with just a few spoonfuls and boiling water. The tea is traditionally drunk in cool weather for its soothing effect on dry throats and mild coughs.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Wash 250g quince very well with the peel on, since the peel gives the strongest aroma.
Dry it thoroughly, then remove the seeds and tough core so no bitter pieces go into the preserve.
- 2Season
Slice the quince thinly and as evenly as possible, so the sugar can draw out the juices at the same rate.
Place the slices in a bowl and coat them thoroughly with 180g sugar.
- 3Season
Let the sugared quince rest at room temperature for about 10 minutes.
When the sugar looks damp and glossy from the released fruit juice, transfer everything to a saucepan without leaving syrup behind.
- 4Control
Add 1 tablespoon honey, 1 tablespoon lemon juice, and 1 cinnamon stick to the pan.
Cook over low heat for about 8 minutes, stirring often, until the syrup turns amber and thickens slightly.
- 5Finish
Turn off the heat when the preserve smells fragrant and the quince slices look slightly translucent.
Let it cool briefly, then spoon the fruit and syrup into a jar and refrigerate for repeated use.
- 6Finish
To serve, put 3 tablespoons of the quince preserve into each cup and pour in hot water above 90 degrees C, using the 500ml water divided as needed. Stir until dissolved, then drink while warm.
After the steps
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