Korean Ssanghwa Herbal Tea
Quick answer
- Total time
- 70 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Astragalus, angelica root, cinnamon and licorice simmer with jujubes on the lowest heat for 50 minutes or more, giving a brown, bittersweet brew with a distinct cinnamon note.
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Honey is dissolved in after straining. The instant ssanghwa powder sold for mixing with water is not a weight-for-weight stand-in for these dried herbs; if you are using a powder, follow its own package directions.
Ingredients
Instructions
- 1
Use 20 g astragalus root, 10 g angelica root, 8 g cinnamon, and 5 g licorice root labeled for food use.
Follow any washing directions and rinse away surface dust. Do not use instant tea powder for these weighed ingredients.
- 2
Put 1800 ml water, the rinsed herbs, and 8 jujubes in a large pot.
Leave the lid off and heat over high heat until the water reaches a strong rolling boil.
- 3
As soon as it boils, lower the heat to the weakest setting and simmer for at least 50 minutes.
The liquid should move gently, not boil hard, and gradually turn a deep brown.
- 4
Keep the liquid moving gently over low heat.
Turn off the heat when the jujubes soften, the liquid reduces, and the aroma deepens.
- 5
Strain the tea through a fine sieve or cloth, keeping only the clear brewed liquid.
- 6
While it is still hot, stir in 3 tablespoons honey until no heavy sweetness remains at the bottom.
- 7
Divide the tea among four warm cups and share 1 tablespoon of pine nuts over them.
- 8
Divide tea for later into small containers and refrigerate promptly.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Ginger and Ssanghwa Korean Tea Bundle
Damtuh USA · Checked: 2026-09-12
- Safe Food Handling
FDA · Checked: 2026-09-12
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