Korean Lotus Root Tea (Warm Herbal Root Brew)
Slice 180 g peeled lotus root 0.5 cm thick and soak it in cold water for 5 minutes to rinse away the surface starch. Bring it to a boil over high heat in 1 L water with the pitted jujube, sliced ginger, and a cinnamon stick, then lower the heat and simmer gently for 25 minutes. Strain, then stir in 20 g honey and 1 g salt off the heat.
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Lotus root sliced thin and steeped slowly over low heat lets its starch out bit by bit, so the tea looks clear but has a slightly silky body.
Read more
Five minutes in cold water after slicing rinses off the surface starch and keeps the tea from going cloudy. Most of the sweetness comes from the jujubes in the pot.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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