Korean Acanthopanax Herbal Tea
Ogapi-cha is a Korean herbal tea made by slow-decocting dried acanthopanax bark, astragalus root, jujubes, and fresh ginger in water for over 30 minutes on low heat. The bark and astragalus are briefly soaked in cold water to loosen surface dust, the jujubes are scored with a knife to release their sweetness more readily, and the ginger is thinly sliced to maximize surface area. After an initial boil, the heat drops to a gentle simmer that coaxes a woody, slightly earthy aroma from the bark while the astragalus contributes a mellow root-like depth and the jujubes round out the flavor with quiet sweetness. The strained tea receives a tiny pinch of salt to anchor the flavor, and honey stirred in just before drinking softens the herbal bitterness into a smooth, warming finish.
Adjust Servings
Instructions
- 1
Soak ogapi bark and astragalus briefly for 5 minutes, then drain.
- 2
Score the jujubes and thinly slice the ginger.
- 3
Add all solids with water to a pot and bring to a boil on high heat.
- 4
Reduce to low heat and gently simmer for 30 minutes.
- 5
Strain to keep only the tea and add a tiny pinch of salt.
- 6
Stir in honey right before serving to adjust sweetness.
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Nutrition (per serving)
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