Korean Houttuynia Herbal Tea
Quick answer
Preparing a pot of caffeine-free Korean herbal tea starts with gathering dried Saururus chinensis, apple slices, and jujubes.
What makes this special
- Lemon slices steep off-heat for just two minutes, preserving citrus fragrance without the bitterness from the peel.
- Lemon added 2 minutes off-heat to capture citrus without peel bitterness
- Dried houttuynia's clean herbal note layered with dried apple sweetness
Key ingredients
Core cooking flow
- 1 Place 18g of dried houttuynia herb in a fine mesh sieve and rinse very quick...
- 2 Take three cleaned jujubes and use the tip of a knife to make two or three d...
- 3 Combine 1200ml of water with the prepared houttuynia, jujubes, and 12g of dr...
Preparing a pot of caffeine-free Korean herbal tea starts with gathering dried Saururus chinensis, apple slices, and jujubes. Before simmering, the dried herbs require a quick rinse under running water to clear away any dust. Making small cuts into the jujubes helps their internal sugars move into the liquid during the 15-minute simmering period over low heat. The Saururus chinensis provides a grassy and clean foundation, which the apple slices brighten with a soft fruity character. The scored jujubes contribute a rounded, earthy quality to the liquid. Once the heat is turned off, adding fresh lemon slices for exactly two minutes infuses the water with a clear citrus aroma. Steeping the lemon any longer might release bitterness from the peel. Straining the solids leaves a clear tea that takes agave syrup well for sweetness. A hot cup suits a quiet evening, while a chilled version mixed with sparkling water in a equal ratio creates a light herbal soda. This herb has long been associated with circulation and detoxifying properties in Korean tradition. Since the flavor remains mild, it remains accessible to individuals new to herbal infusions. The recipe stays practical as the main components are dried and shelf-stable, taking less than twenty minutes to complete. Some variations include mixing in dried chrysanthemum or lotus leaves to shift the aromatic profile.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Place 18g of dried houttuynia herb in a fine mesh sieve and rinse very quickly under cold running water to remove dust while preserving its delicate herbal aroma before draining well.
- 2Step
Take three cleaned jujubes and use the tip of a knife to make two or three deep scores, ensuring that the natural sweetness and beneficial components release fully into the brewing water.
- 3Heat
Combine 1200ml of water with the prepared houttuynia, jujubes, and 12g of dried apple slices in a pot, stir to submerge all ingredients, then heat over high until it reaches a boil.
- 4Control
Once boiling, immediately reduce heat to low and simmer gently with a lid slightly ajar for 15 minutes until the water turns a deep golden hue and the herbal flavors blend harmoniously.
- 5Prep
Turn off the heat and add four lemon slices to the pot, letting them steep in the residual heat for two minutes to infuse a bright citrus aroma throughout the herbal tea.
- 6Finish
Strain through a fine sieve into cups, then stir in 1tbsp of agave syrup to smooth out the flavor profile and serve while warm to enjoy the balanced herbal and fruity notes.
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