Korean Ginger Tea (Spiced Jujube Honey Ginger Brew)
Simmer 60 g thinly sliced ginger and 4 pitted, halved jujubes in 600 ml water over medium heat for 15 minutes with the lid slightly ajar, then 5 more minutes on low. Keep it to a few quiet bubbles, because a hard boil can pull bitterness from the ginger. Strain, then stir in 2 tbsp honey and 1/4 tsp ground cinnamon off the heat while the tea is still hot.
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
The ginger is peeled and sliced thin, the jujubes pitted and halved, and the two simmer together.
Read more
Unpeeled ginger works too, but peeling it keeps out the earthy taste of the skin. After straining, honey and a tiny pinch of cinnamon go in, and two slices of lemon float on top. Drink it warm.
Ingredients
Instructions
- 1
Rinse 60 g of fresh ginger, peel it for a cleaner flavor, and slice it thinly.
Wash 4 jujubes, remove the pits, and halve them so the cut flesh can release aroma quickly.
- 2
Put 600 ml of water, the sliced ginger, and the halved jujubes in a pot.
Heat over high heat until small bubbles appear around the edge, then lower to medium heat.
- 3
Simmer over medium heat for 15 minutes with the lid slightly ajar to prevent boiling over.
The liquid should turn light brown, and the ginger aroma should become clear but not harsh.
- 4
Reduce to low heat and simmer gently for 5 more minutes.
Keep only a few quiet bubbles on the surface, because a hard boil can pull bitterness from the ginger and dull the jujube sweetness.
- 5
Turn off the heat and let the tea stand for about 1 minute so the boiling heat settles.
Strain through a fine sieve, pressing lightly only if needed, and pour the clear tea into cups.
- 6
Stir in 2 tablespoons of honey and 0.25 teaspoon of ground cinnamon while the tea is hot but off the heat.
Float 2 lemon slices on top and serve warm before the ginger aroma fades.
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