Sansuyu-cha (Korean Cornelian Cherry Tea)

Quick answer

Total time: 28 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Sansuyu-cha is a traditional Korean tea made by simmering dried cornelian cherry fruits with halved jujubes and sliced ginger in water, first bringing it to a boil over medium heat then reducing to low for fifteen minutes.

Cornelian cherry, known in Korean as sansuyu, is a small red fruit with a pronounced tartness that forms the backbone of this tea. The jujubes are split to expose their flesh and soften the brew with mellow sweetness, while ginger threads a warm spiciness through the entire pot. Keeping the total simmer time under twenty minutes matters because the berries contain tannins that leach into the liquid when overcooked, adding an unpleasant bitterness that overshadows the bright fruity notes. Once done, the tea is strained through a fine sieve and honey is stirred in off the heat, rounding out the acidity without flattening it. Pine nuts floated on top slowly release a subtle nuttiness that ties the tart, sweet, and spicy notes into a cohesive cup. In Korean traditional medicine, cornelian cherry has long been used to support kidney health and combat fatigue, and this tea has been consumed as a tonic during seasonal changes and periods of physical exhaustion for generations.

Ingredients (2 servings)

Ingredient	Amount	Unit
dried cornelian cherries	30	g
water	700	ml
jujubes	3	ea
fresh ginger	10	g
honey	2	tbsp
pine nuts	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Rinse 30 g dried cornelian cherries briefly in cold water, shaking them with your hand just enough to remove dust.

Do not soak them, and drain well in a fine sieve so their tart flavor stays clear.
2

Control

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.
3

Step

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.
4

Control

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.
5

Heat

Turn off the heat before the total cooking time passes 20 minutes, then strain through a fine sieve.

Do not press the solids, because that can pull out bitterness and make the tea astringent.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sansuyu-cha extracts tart, deep notes from dried cornelian cherries through a precise 15-minute simmer.
Finish cue: Let the steam settle briefly, then stir in 2 tablespoons honey off the heat so its aroma stays noticeable.
Avoid this: Do not soak them, and drain well in a fine sieve so their tart flavor stays clear.