Korean Acanthopanax Herbal Tea
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Tea simmered for thirty minutes from dried acanthopanax bark and astragalus root gets a very small amount of salt.
Read more
It is there to take the edge off the herbal bitterness, not to make anything salty, and the honey goes in just before drinking.
Ingredients
Instructions
- 1
Rinse 18g of dried ogapi bark and 10g of astragalus root under cold water, then soak them in clean water for 5 minutes to remove impurities before draining them thoroughly.
- 2
Make several small incisions around the seeds of 5 dried jujubes to help release their flavor, and peel 15g of fresh ginger before slicing it into thin pieces to maximize aroma.
- 3
Place the prepared ogapi, astragalus, jujubes, and ginger into a large pot with 1300ml of water, then bring the mixture to a rolling boil over high heat with the lid removed.
- 4
Once the water boils, reduce the heat to low and cover with a lid, then simmer gently for 30 minutes to develop a deep herbal flavor.
- 5
Strain the brewed tea through a fine mesh to collect only the clear liquid, then add 0.5 teaspoon of salt to reduce bitterness and enhance the natural savory profile of herbs.
- 6
Pour the warm tea into a cup and stir in 2 tablespoons of honey right before serving to adjust the sweetness, then enjoy the gentle herbal aroma while drinking it slowly.
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