📝 About This Recipe
Maesil-cha is a cornerstone of Korean culinary heritage, cherished for centuries not only for its refreshing, sweet-tart profile but also for its remarkable digestive benefits. This 'liquid gold' is made from the concentrated syrup of fermented green plums (Maesil), offering a complex floral aroma and a deep, honey-like finish. Whether served icy cold in the humid summer or steaming hot during the winter months, it is the ultimate palate cleanser and a soothing tonic for the soul.
🥗 Ingredients
The Plum Concentrate (Maesil-Cheong)
- 1 kilogram Fresh Green Plums (Maesil) (firm, unblemished, and vibrant green)
- 1 kilogram White Granulated Sugar (equal weight to the plums)
- 1 tablespoon Coarse Sea Salt (for cleaning the fruit)
- 1/4 cup Oligo Syrup or Honey (optional, to help kickstart fermentation)
For Serving (Per Cup)
- 3-4 tablespoons Prepared Maesil Syrup (adjust to taste preference)
- 1 cup Filtered Water (hot or cold depending on preference)
- 4-5 pieces Ice Cubes (for the chilled version)
Garnish and Aromatics
- 3-5 pieces Pine Nuts (traditional floating garnish)
- 1-2 sprigs Fresh Mint Leaves (for a modern cooling touch)
- 1 piece Dried Jujubes (sliced into flower shapes)
- 1 thin piece Ginger Slice (optional, for the hot version)
- 1 piece Lemon Slice (for added acidity)
👨🍳 Instructions
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1
Begin by thoroughly washing the green plums in a large bowl of cold water mixed with coarse sea salt. Gently rub the skins to remove any debris or peach-like fuzz.
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2
Rinse the plums 2-3 times in clean water until the water runs completely clear. Drain them in a colander.
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3
CRITICAL STEP: Spread the plums on a clean kitchen towel and allow them to air dry completely. Any residual moisture can cause mold during the 100-day fermentation process.
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4
Using a toothpick or a small skewer, remove the small black stems (pips) from the top of each plum. This prevents the tea from tasting bitter.
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5
Sterilize a large glass jar (approx. 3 liters) with boiling water or food-grade alcohol and dry it thoroughly.
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6
Layer the plums and sugar in the jar. Start with a layer of plums at the bottom, then sprinkle a generous layer of sugar. Repeat until all plums are used.
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7
Pour the final remaining sugar over the top, creating a thick 'sugar cap' to seal the plums away from the air. If using oligo syrup, drizzle it over now.
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8
Wipe the rim of the jar, seal it tightly, and store it in a cool, dark place. For the first week, shake the jar gently every other day to help the sugar dissolve.
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9
Wait patiently for 90 to 100 days. The plums will shrivel and the liquid will turn a beautiful amber color.
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10
After 100 days, strain the liquid through a fine-mesh sieve or cheesecloth into clean glass bottles. Discard the pits (or use the fruit for plum wine/pickle).
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11
To make the tea: For a cold version, stir 3-4 tablespoons of the syrup into 1 cup of cold filtered water. Stir until fully incorporated.
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12
Add ice cubes and garnish with 3-5 floating pine nuts and a sprig of mint for a refreshing summer treat.
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13
For a hot version, heat 1 cup of water until just before boiling (about 185°F/85°C). Stir in the syrup and a thin slice of ginger.
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14
Garnish the hot tea with jujube slices and pine nuts. The heat will release the oils from the nuts, adding a subtle richness.
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15
Store the remaining concentrate in the refrigerator; it will keep for up to 2 years and only improves with age.
💡 Chef's Tips
Always use a 1:1 ratio of fruit to sugar by weight to ensure proper preservation and prevent spoilage. If you see bubbles or white foam forming during the first month, the sugar hasn't dissolved properly; stir it with a clean, dry wooden spoon. Never use plums that are soft or bruised, as they can introduce bacteria into the ferment. For a deeper flavor, you can use brown sugar or a mix of white and brown sugar, which lends a caramel-like undertone. If you cannot wait 100 days, high-quality store-bought 'Maesil-cheong' can be used, but homemade has a much brighter floral notes.
🍽️ Serving Suggestions
Serve chilled after a heavy BBQ meal (like Galbi) to aid digestion and refresh the palate. Pair with traditional Korean rice cakes (Tteok) or honey cookies (Yakgwa) for a classic afternoon tea service. Use the concentrate as a sweetener for salad dressings or meat marinades for an authentic Korean touch. Mix the syrup with sparkling mineral water and a squeeze of lime for a sophisticated non-alcoholic Maesil-Ade. Combine with a splash of Soju for a quick and easy plum-infused cocktail.