Korean Corn Silk Tea (Roasted Corn Jujube Grain Brew)
Oksusu-suyeom-cha is a Korean tea brewed by simmering dried corn silk and corn kernels in water on low heat for 25 minutes. The corn silk is rinsed briefly in cold water to remove dust, then combined with kernels and jujubes in a pot where the silk releases a subtle, naturally sweet flavor and the kernels contribute a toasted grain-like nuttiness. Keeping the simmer time under control is important because over-boiling draws out an unpleasant astringency, so the tea is strained promptly at the 25-minute mark. A spoonful of honey adjusts the sweetness and a tiny pinch of salt sharpens the flavor profile; the tea works well served warm, but chilling it overnight makes the natural sweetness more pronounced and refreshing.
Adjust Servings
Instructions
- 1
Rinse dried corn silk briefly in cold water and drain.
- 2
Combine water, corn silk, kernels, and jujube in a pot and bring to a boil.
- 3
Reduce to low heat and simmer for 25 minutes.
- 4
Strain well and keep only the clear tea.
- 5
Season with honey and a tiny pinch of salt, then serve warm or cold.
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