Korean Jujube Tea (Daechu Cha)
A steaming cup of Korean Jujube Tea (Daechu Cha) will warm you right up! Make a big jar and enjoy this hot Korean drink during the cold winter months. A hot cup of tea, filled with antioxidants and BIG Korean flavor, is what we all need in the long winter months!
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 15 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 cups/ 300g/ 10.5 oz Dried Jujubes or Red Dates (*preferably seedless)
- 1 1/2 cups/ 300g/ 10.5 oz Sugar (*can be subbed with honey but the final texture will be more runny)
- 3-inch section Ginger, preferably organic (*peeled)
- 2 tsp ground cinnamon
Instructions
- 1
Rehydrate dried jujubes. Add seedless dried Jujubes or Red Dates to a large bowl. Cover with boiling hot water (from the tea kettle) until the jujubes float. Give it a good stir. Cover with a plate so the jujubes are completely submerged in liquid. Cover and set aside until rehydrated and soft, about 1 hour.
- 2
Mince Jujubes. Drain Jujubes and add to a food processor. Add minced ginger and cinnamon. Pulse into a thick paste, scraping down the bowl with a spatula. The texture should look like wet sand. Make sure there are no big chunks.
- 3
Add sugar. Transfer minced jujubes to a large bowl. Add sugar. Mix well with a spoon until the sugar is evenly distributed. It will look like crystalized bits of red dates/jujubes.
- 4
Store in a jar. Transfer to an airtight container (like a 2L glass jar), packing down with a spatula so that there are no air pockets. Rest at room temperature for 8 hours (or overnight). Transfer and store in the fridge for 1 month.
- 5
To serve: When ready to serve, scoop out 1 Tbsp of the paste (or more, depending on taste preference) to a large mug. Add hot water (about 1 cup) directly on top and stir. Steep for 5 minutes. Drink and enjoy!