Sansuyu-cha (Korean Cornelian Cherry Tea)

Measure 30 g of dried, pitted Cornus officinalis fruit flesh.

Pick out any hard stones or stems, rinse briefly in cold water, and drain in a fine sieve.

Split 3 jujubes in half so the cut flesh is exposed to the water.

Slice 10 g fresh ginger thinly, because thin pieces release warmth quickly without needing a long simmer.

Put 700 ml water, the cornelian cherries, jujubes, and ginger into a pot, then stir gently to spread everything out.

Heat over medium until small bubbles gather at the edge and the surface starts moving.

As soon as it begins to boil, lower the heat and simmer gently for 15 minutes only.

The tea is ready when the liquid turns red and the ginger aroma rises from the pot.

After the 15-minute simmer, turn off the heat and strain through a fine sieve.

Let the clear tea drain without pressing the solids.

Let the steam settle briefly, then stir in 2 tablespoons honey off the heat so its aroma stays noticeable.

Float 1 tablespoon pine nuts on top and serve the tea warm.