Korean Lotus Root Tea (Warm Herbal Root Brew)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Yeongeun-cha is a Korean lotus root tea prepared by simmering peeled, thinly sliced lotus root with jujube, ginger, and a cinnamon stick over low heat for twenty-five minutes.
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As the root cooks, its natural starch gradually dissolves into the water, producing a tea that is clear but carries a subtle, silky body unlike most herbal brews. Jujubes contribute the primary sweetness; adding a small spoonful of honey and a single pinch of salt develops the flavor further without making it sugary. Cinnamon and ginger stay in the background, leaving a gentle warmth that lingers in the finish and makes the tea feel comforting without being sharp or medicinal. Soaking the lotus root slices in lightly acidulated water for ten minutes before cooking prevents oxidative browning and keeps the finished tea pale and clear. The flavor holds up equally well served hot in a ceramic cup or cooled down and poured over ice as a refreshing cold drink.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Peel one hundred eighty grams of lotus root using a vegetable peeler, slice into five millimeter thick rounds, and soak them in cold water for five minutes to effectively remove excess surface starch.
- 2Control
Remove the pits from twenty grams of dried jujubes and peel ten grams of fresh ginger before slicing them into thin, uniform pieces to ensure maximum flavor release during the long simmering process.
- 3Control
Combine one thousand milliliters of water with the prepared lotus root, jujubes, ginger, and a three gram cinnamon stick in a pot, then bring the mixture to a vigorous boil over high heat.
- 4Control
Lower the temperature and simmer the mixture gently for twenty-five minutes, allowing the nutty flavor of the lotus root and the aromatic spices to meld together into a rich, golden brown herbal infusion.
- 5Season
Strain the solid ingredients using a fine sieve and season the liquid with twenty grams of honey and one gram of salt, stirring until the mixture is perfectly smooth and well balanced.
- 6Finish
Serve the tea immediately while hot for a comforting beverage, or allow it to cool to room temperature before refrigerating for a refreshing iced lotus root drink on a warm day.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeongeun-cha simmers sliced lotus root to create a clear, slightly thickened brew with ginger and cinnamon.
- Finish cue
- Lower the temperature and simmer the mixture gently for twenty-five minutes, allowing the nutty flavor of the lotus root and the aromatic spices to meld together into a rich, golden brown herbal infusion.
- Storage and reheating
- Serve the tea immediately while hot for a comforting beverage, or allow it to cool to room temperature before refrigerating for a refreshing iced lotus root drink on a warm day.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 7 ingredients
Category median
20min, 6 ingredients
Based on 118 recipes
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