Korean Cornelian Cherry Tea
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 15 minutes. The cornelian cherries contribute a bright, fruity tartness, the jujubes soften it with mellow sweetness, and the ginger threads a warm spiciness through the entire brew. Keeping the total simmer time at or under 20 minutes is important because the berries release astringent tannins if overcooked, and the tea is strained through a fine sieve once done. Honey is stirred in off the heat to wrap around the acidity without masking it, and pine nuts floated on top add a nutty finish that ties the tart, sweet, and spicy notes together.
Adjust Servings
Instructions
- 1
Rinse dried cornelian cherries quickly under running water and drain.
- 2
Add water, cornelian cherries, halved jujubes, and sliced ginger to a pot.
- 3
Bring to a boil over medium heat, then simmer on low for 15 minutes.
- 4
Strain the tea through a fine sieve.
- 5
Pour into cups, dissolve honey, and garnish with pine nuts.
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Nutrition (per serving)
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