Jujube tea(대추차 daechu cha) is a traditional tea from central Korea made from dried jujubes(대추 daechu), also known as red dates. Jujube tea has a mild sweetness.
In Korea, jujube is often enjoyed in warm tea during winter. It is known to boost immunity and provide various nutrients and antioxidants and is supposed to improve skin health and beauty.
Jujube tea can be made from just two ingredients: dried jujubes and water. Whole dried jujubes, pitted jujubes, or previously chopped jujube pieces can be used. Pits don’t need to be removed beforehand since they will be strained out after cooking.
Patiently cooking the jujubes for up to an hour or more is the key to softening the pulp and getting as much flavor as possible. Modern home cooks sometimes use a pressure cooker.
Strain out any seeds, skin, and larger chunks while thoroughly pressing softened pulp through the strainer and give the resulting liquid a good stir. It should be slightly thick. Jujube tea can be heated and used immediately, or it can be refrigerated and reheated.
Another traditional way to make a large amount of jujube tea is by cooking the strained jujube mixture for several hours until it forms a thick jujube syrup. This preserve can then be stored for later use. When ready to serve, add to serving dishes with some hot water.
Variations with ginger(생강 saenggang) or ginseng(인삼 insam) are also common. To make a ginger variation, add one part ginger for every four parts jujube and cook the same way. These variations have additional health benefits and are suitable for winter because of their warming qualities.
Pine nuts(잣 jat) are an optional traditional garnish, a few pine nuts in each cup. Walnuts and other ingredients can be used for garnish as well.
Recipe
makes 4 servings
Ingredients
- 4 oz dried jujube(대추), cleaned and roughly chopped
- 1-2 oz ginger root(생강), sliced (optional)
- 6 cup water
- 1 tbsp pine nut(잣) (optional)
Method
- boil jujube, water
- keep at a rolling boil 15-30 minutes
- simmer over low heat about 1 hour
- press through strainer; discard seeds and rough pulp
- stir; add water if too thick
- heat to serving temperature
- garnish with pine nut
- serve