📝 About This Recipe
Gukhwa-cha is a timeless Korean medicinal tea that captures the fleeting essence of autumn in a single, golden cup. Known for its delicate floral aroma and a subtle, lingering sweetness, this infusion has been cherished for centuries in Buddhist temples and royal courts for its ability to calm the mind and clear the eyes. Each sip offers a clean, herbaceous profile that perfectly balances tranquility with restorative health benefits.
🥗 Ingredients
Main Tea Components
- 20-24 pieces Dried Food-Grade Yellow Chrysanthemum Buds (Ensure they are specifically labeled for tea, ideally Jinhwang-gukhwa)
- 4 cups Filtered Water (Soft water is preferred to allow the floral notes to shine)
Natural Sweeteners and Aromatics
- 2-3 tablespoons Wildflower Honey (Optional; adds a velvety texture and complements the floral notes)
- 1 tablespoon Dried Goji Berries (Gugija) (Adds a hint of tartness and beautiful color contrast)
- 2 pieces Dried Jujubes (Daechu) (Thinly sliced into flower shapes for garnish and depth)
The Rinsing Process
- 1/2 cup Warm Water (For the initial 'waking up' of the dried blossoms)
👨🍳 Instructions
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1
Begin by selecting a clear glass teapot if possible; watching the dried blossoms unfurl is a significant part of the Gukhwa-cha experience.
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2
Prepare the jujubes by wiping them with a damp cloth, removing the pits, and rolling the flesh tightly before slicing into small 'flower' rounds.
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3
Place the dried chrysanthemum buds into a small mesh strainer and gently rinse under cool running water to remove any dust or debris.
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4
Perform the 'waking' step: place the buds in your teapot and pour 1/2 cup of warm (not boiling) water over them. Swirl for 10 seconds and discard the liquid immediately.
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5
Heat your 4 cups of filtered water in a kettle until it reaches approximately 185°F to 195°F (85°C to 90°C). Avoid using boiling water as it can scorch the delicate petals and create bitterness.
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6
Pour the hot water over the rinsed chrysanthemum buds and the dried goji berries in the teapot.
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7
Cover the teapot with its lid and allow the tea to steep for 3 to 5 minutes. You will see the yellow petals slowly expand and the water turn a pale, vibrant gold.
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8
While the tea steeps, warm your tea cups by rinsing them with a bit of hot water; this ensures the tea stays at the perfect temperature when served.
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9
If using honey, place a small teaspoon at the bottom of each warmed cup rather than stirring it into the main pot to preserve the individual blossoms.
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10
Pour the tea slowly into the cups, ensuring 5-6 blossoms fall into each cup for a stunning visual presentation.
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11
Float 2-3 jujube slices on top of each cup. They will sit elegantly on the surface alongside the yellow flowers.
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12
Serve immediately while steaming, encouraging your guests to inhale the floral steam before taking their first sip.
💡 Chef's Tips
Always use food-grade chrysanthemums; florist flowers are treated with pesticides and are not safe for consumption. If the tea tastes bitter, you likely used water that was too hot or steeped it for too long. You can re-steep the same blossoms 2-3 times; the flavor will become more subtle and sweet with each subsequent infusion. For a traditional touch, use a bamboo tea scoop to handle the blossoms to avoid transferring oils from your hands. Store your dried blossoms in a cool, dark, and airtight container to maintain their vibrant color and essential oils.
🍽️ Serving Suggestions
Pair with 'Dasik' (Korean pressed tea cookies) made of sesame or pine nut flour. Serve alongside 'Yaksik' (sweet glutinous rice with nuts and berries) for a hearty afternoon snack. Enjoy with a side of lightly toasted walnuts glazed in honey. Excellent served after a spicy Korean meal like Jjamppong or Kimchi Jjigae to soothe the palate. For a cold version, brew double-strength and pour over ice with a sprig of fresh mint.