Korean Ssanghwa Herbal Tea
Quick answer
Ssanghwa-cha is a traditional Korean tonic tea made by slow-simmering astragalus root, angelica root, cinnamon bark, licorice, and jujube in approximately 1800 ml of wate...
What makes this special
- Ssanghwa-cha builds complex herbal bitterness by slow-simmering five medicinal roots for over 50 minutes.
- Five herb roots simmered 50-plus minutes on low to build complex bitterness
- Jujubes soften the herbal bitterness throughout the long simmer
Key ingredients
Core cooking flow
- 1 Rinse 20 g astragalus root, 10 g angelica root, 8 g cinnamon stick, and 5 g...
- 2 Put 1800 ml water, the rinsed herbs, and 8 jujubes in a large pot.
- 3 As soon as it boils, lower the heat to the weakest setting and simmer for at least 50 minutes.
Ssanghwa-cha is a traditional Korean tonic tea made by slow-simmering astragalus root, angelica root, cinnamon bark, licorice, and jujube in approximately 1800 ml of water over low heat for more than fifty minutes. The prolonged extraction coaxes layered complexity from each herb, producing a brew that is simultaneously bitter, sweet, and warmly aromatic with cinnamon woven through every sip. Jujubes added during the simmer soften the sharpest herbal edges while contributing a mild natural sweetness that rounds the overall profile. Honey is stirred in after straining to let each person adjust the sweetness to taste. The tea is poured hot into a ceramic cup and finished with a small cluster of pine nuts whose oil blooms on contact with the steaming surface, releasing a gentle, nutty fragrance. The deep medicinal warmth lingers in the throat long after each sip, making the drink a reliable remedy for fatigue and cold weather.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse 20 g astragalus root, 10 g angelica root, 8 g cinnamon stick, and 5 g licorice root under cold running water for only about 10 seconds. Do not soak them, just wash away surface dust.
- 2Control
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.
- 3Control
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.
- 4Control
If the herbal aroma becomes too intense during simmering, add a little hot water to adjust the strength.
Turn off the heat when the jujubes look softened and the liquid has reduced.
- 5Step
Strain the tea through a fine sieve or cloth, keeping only the clear brewed liquid.
While it is still hot, stir in 3 tablespoons honey until no heavy sweetness remains at the bottom.
- 6Finish
Pour the tea into warmed cups and float 1 tablespoon pine nuts on top so their oil meets the hot surface.
Serve immediately, or cool, refrigerate, and reheat before serving later.
After the steps
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