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Korean Teas to Sip on Whilst Journaling

Here we’ve summarised some of the most popular Korean teas for you to try and make at home. The recipes are very simple, usually only involving two or three ingredients. So before settling down to start some journalling this month, try making some Korean tea to compliment your period of unwind. These recipes will give you something warm and energising to sip on whilst writing.

Ginger Tea (생강차)

©Ginger Tea, Free-Photos, 16.02.19, pixabay.com

Ginger tea is traditionally believed to help with digestion and headaches. Whether or not it actually has such benefits is debatable, but ginger tea will still help you feel relaxed and comfortable. So it’s the perfect tea to have after eating. Traditional ginger tea is exceptionally simple to make with only three ingredients; Ginger, honey and pine nuts.

Ingredients

  • 1 cup of peeled and sliced ginger
  • 1 cup sugar (or any other sweetener you prefer like agave nectar)
  • A few pine nuts

Mix the sliced ginger with the sugar or sweetener and put it in a jar to keep in the fridge. For each teapot add about 3tbs of the ginger mixture to 1 and 1/2 cups of water, and boil them together. Leave inside the teapot for about 10 minutes to diffuse. To serve, strain the ginger away or use a teapot with an internal strainer. Finally, sprinkle a few pine nuts on the top of each cup.

Ginseng Jujube Tea (인삼대추차)

©Jujube, sweyang, 16.02.19, pixabay.com

Ginseng can be found in almost any product in Korea. From snacks to cosmetics, ginseng will make an appearance in almost any brand. Traditional beliefs are that ginseng improves the immune system and boosts energy levels.

Ingredients

  • 3-4 large fresh or dried ginseng roots
  • A dozen jujubes, washed and dried
  • Water
  • Sugar (or any other sweetener)
  • Pine nuts

Boil the ginseng roots and the jujubes together with 7 cups of water for about 30 minutes. Then turn the heat down to simmer for about 2 hours, until the liquid turns brown. To serve, strain away the ginseng root and jujubes to be used again. Add some sugar to taste and sprinkle some pine nuts on top. The ginseng root and jujubes can be kept in the fridge and used 2-3 more times.

Pomegranate Tea (석류차)

©pomegranate, stevepb, 16.02.19, pixabay.com

Koreans believe that the pomegranate is great for skin, cholesterol levels and the immune system.

Ingredients

  • 3½ cups pomegranate seeds
  • 1 cup sugar

Crush the pomegranate seeds with either a pestle or a rolling pin, and mix them with the sugar. Put the mixture in a jar and keep it in the fridge. For each cup use about 1/4 cup and mix with boiling water.

Yuja Tea (유자차)

©Inspire Me Korea, 16.02.2019, inspiremekorea.com

Yuja is a citrus fruit unique to Korea. It’s full of vitamin C, so yuja tea is always popular in the winter time when fighting off the flu. It’s easy to find pre-made yuja tea in any Korean supermarket, but the fresh one will always taste better.

Ingredients

  • Yuja Fruit
  • Sugar

Mix an equal amount of yuja and sugar together and put it in a jar to keep. Add a few tablespoons of the yuja mix to a cup and add boiling water. If you cannot visit an Asian supermarket to find yuja, you can substitute with lemon.


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Featured Image: ©Inspire Me Korea, 17.02.19, inspiremekorea.com

Lizzie Shiers

Writer, Visual Effects ATD and Physicist who lived in South Korea from 2016-2018

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