This is a traditional Korean tea, and had during autumn and winter to prevent catching a cold. It is fragrant from the of ginger with a deep taste and smooth texture.
Category
Beverage
Servings
2
Prep Time
10 minutes
Cook Time
1 hour 5 minutes
VEGAN | GLUTEN-FREE | NUT-FREE
Please credit @ellis_jung and @fiveseasonstcm if reposting this recipe.
Author:Ingredients
200g of Jujube (Chinese date) 大枣
20g of fresh ginger root 姜
4.25 cups or 1.5 liters of water 水
Directions
Wash the jujube 3 times.
Soak in cold water for 10 minutes.
Rinse the jujube 2 more times.
Cut the ginger into medium-sized slices.
Place jujube and ginger in a sauce pan, pour water in.
On high heat, bring to a boil.
After it boils, cook for 1 hour over medium-low heat, cover with a lid.
Remove the ginger.
Pass the jujube and decoction through a sieve, mashing all the jujube flesh through the mesh.
Pouring the liquid from the first filter.
Serve the resulting liquid as a tea, garnish with a few pine nuts on top.
Recipe Note
Tips and Recommendations
The tea looks beautiful and tasty with a topping of a few pine nuts. Tea can be stored in a glass jar in the refrigerator and warmed before drinking.
Functions
- flu prevention
- abundant in iron, potassium, and Vitamins B and C
Comments
Curious to hear why the jujube needs to be washed so many times