Korean Ginger Tea (Spiced Jujube Honey Ginger Brew)
Saenggangcha is a Korean ginger tea made by simmering thinly sliced fresh ginger and halved, pitted jujubes in water for 15 minutes on medium heat followed by 5 minutes on low to extract both the sharp warmth of ginger and the quiet fruitiness of the jujubes. Slicing the ginger thin maximizes the surface area exposed to water, accelerating the release of gingerol, the compound responsible for the tea's characteristic peppery bite. Honey is dissolved only after the pot is removed from the heat, preserving its floral aroma intact on top of the ginger's lingering warmth. A small measure of ground cinnamon deepens the spice profile, and lemon slices floated on the surface add a citrus brightness that offsets the body of the tea.
Adjust Servings
Instructions
- 1
Thinly slice ginger and pit then halve the jujubes.
- 2
Simmer water, ginger, and jujubes over medium heat for 15 minutes.
- 3
Reduce to low heat and steep 5 more minutes for deeper ginger flavor.
- 4
Strain, then stir in honey and ground cinnamon.
- 5
Pour into cups and garnish with lemon slices before serving warm.
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Nutrition (per serving)
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