Jujube Ginger Tea (Daechu-saenggangcha) (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Remove the pits from the dried jujubes by slicing them lengthwise with a sharp knife and pulling out the seeds. This crucial step prevents any bitter flavors from developing during brewing.
2. 2Peel the ginger root and slice it into thin rounds, about ⅛-inch thick. Thinner slices will release their spicy essence more readily into the tea.
3. 3Pour the filtered water into a medium saucepan and add the pitted jujubes, sliced ginger rounds, cinnamon stick, and pinch of sea salt.
4. 4Bring the mixture to a gentle boil over medium-high heat, about 5-7 minutes, then immediately reduce heat to maintain a low simmer.
5. 5Simmer the tea uncovered for 25-30 minutes, until the liquid reduces slightly and develops a beautiful amber color. The jujubes should be plump and soft, and the tea should have a fragrant, sweet aroma.
6. 6Remove the saucepan from heat and let the tea cool for 3-4 minutes, until it reaches approximately 140°F (warm but not boiling). This temperature preserves the beneficial enzymes in honey.
7. 7Stir in the honey until completely dissolved. Taste and adjust sweetness if needed.
8. 8Strain the tea through a fine-mesh strainer into a serving pitcher or teapot, gently pressing on the jujubes to extract all their sweet essence.
9. 9Pour the tea into traditional Korean tea cups or small glass mugs. Float 3-4 pine nuts on top of each serving for an authentic restaurant presentation.