Ginger Tea (Saenggangcha) (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Slice the peeled ginger root into thin rounds, about ⅛-inch thick, to maximize flavor extraction. Crush the slices gently with the flat side of a knife to release natural oils.
2. 2Combine water, sliced ginger, jujubes, and cinnamon stick in a medium saucepan. Bring to a vigorous boil over high heat, then reduce to medium-low heat.
3. 3Simmer the mixture uncovered for 25-30 minutes until the liquid reduces slightly and develops a deep golden color with intense ginger aroma. The tea should have a noticeable spicy fragrance.
4. 4Strain the liquid through a fine-mesh sieve into a serving pitcher, pressing gently on the ginger slices to extract maximum flavor. Discard the solids.
5. 5Stir in brown sugar and a pinch of salt while the tea is still hot, mixing until completely dissolved.
6. 6Allow the tea to cool for 2-3 minutes to about 140°F, then add honey and stir well. Adding honey at a lower temperature preserves its enzymatic properties and delicate sweetness.
7. 7Pour the tea into traditional Korean tea cups or small bowls. Float 2-3 pine nuts on top of each serving for authentic restaurant-style presentation.