Chinese jujube tea with ginger (Red date tea)
A traditional Chinese and Korean drink which is sweet and nourishing.
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Cups jujubes, rinsed
- 18 Cup Water
- Few slices ginger (Omit if not a fan of ginger)
- 1 cinnamon stick, optional
- Brown sugar, rock sugar or honey, optional (For those with very sweet teeth)
- Goji berries, dried longans, red ginseng. (Other optional ingredients)
- Dry toasted pine nuts, optional (For sprinkling on the tea)
Instructions
- 1
Add the jujubes and water to a pot and bring to the boil. Note: If using cinnamon, ginseng, ginger etc, add them now too.
- 2
Lower to a simmer and leave for a minimum of 1 hour or till the jujubes are soft and plump, stirring every now and then.
- 3
Sieve the skins and seeds out whilst pressing the pulp back into the jujube tea. Stir well and simmer for another 30 minutes-1 hour. (I usually cook for 2- 2.5 hours in total till the flesh is pretty much breaking apart.) Discard the seeds- the skins contain nutrients so I'll let you decide whether to eat them or not as they're quite fibrous.Note: if using wolfberries, add them 30 minutes before you turn off the fire.
- 4
Switch off the fire, remove the cinnamon and ginger (if using- they can be tossed) then taste. If not sweet enough for you, season to taste with brown sugar, rock sugar or honey.
- 5
Ladle into cups, and garnish with toasted pine nuts if you have them.