📝 About This Recipe
Daechu-cha is a cornerstone of traditional Korean tea culture, cherished for centuries as a natural remedy for stress and a booster for vitality. This deep, ruby-hued infusion is naturally sweet with notes of caramel, molasses, and a subtle earthy undertone that warms the body from the inside out. Unlike quick steeped teas, this slow-simmered decoction transforms dried red dates into a rich, concentrated nectar that is as nourishing as it is delicious.
🥗 Ingredients
Main Tea Base
- 30-35 pieces Dried Jujubes (Korean Red Dates) (wrinkled, deep red, and firm to the touch)
- 10 cups Filtered Water (using filtered water ensures a cleaner tea flavor)
- 2 ounces Fresh Ginger (peeled and thinly sliced into rounds)
- 1 piece Cinnamon Stick (approximately 3-4 inches long)
Sweeteners and Flavor Enhancers
- 2-4 tablespoons Honey or Brown Sugar (adjust to taste; traditionalists prefer honey)
- 1 pinch Fine Sea Salt (to balance and brighten the natural sweetness)
Traditional Garnish
- 2-3 pieces Dried Jujubes (reserved for making 'jujube flowers')
- 1 tablespoon Pine Nuts (raw or lightly toasted)
- 1 teaspoon Dried Goji Berries (soaked in warm water for 5 minutes)
👨🍳 Instructions
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1
Begin by thoroughly washing the dried jujubes. Place them in a large bowl of lukewarm water and use a soft brush or your fingers to clean the crevices of the wrinkled skins. Rinse several times under cold running water.
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2
Using a sharp paring knife, make 2-3 shallow vertical slits in each jujube. This allows the water to penetrate the fruit and extract the maximum amount of flavor and nutrients during the simmering process.
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3
In a large, heavy-bottomed pot (or a traditional clay pot if available), combine the 10 cups of filtered water, the prepared jujubes, sliced ginger, and the cinnamon stick.
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4
Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 1 hour.
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5
After 1 hour, the jujubes should be very soft and swollen, and the liquid should have reduced by about one-third, turning a deep amber color.
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6
Using a slotted spoon, remove the jujubes from the pot and place them in a fine-mesh sieve set over a separate bowl. Remove and discard the ginger slices and cinnamon stick from the liquid.
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7
Using the back of a large spoon or a wooden pestle, press the softened jujubes through the sieve. This process separates the thick, sweet pulp from the tough skins and pits.
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8
Scrape the thick jujube paste from the underside of the sieve and whisk it back into the simmering liquid in the main pot. This creates the signature 'thick' texture of authentic Daechu-cha.
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9
Simmer the tea for an additional 15-20 minutes on low heat to allow the pulp to fully integrate, stirring occasionally to prevent the bottom from scorching.
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10
Stir in the pinch of salt and your choice of sweetener (honey or brown sugar). Taste and adjust; the jujubes are naturally sweet, so add sugar sparingly.
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11
While the tea finishes simmering, prepare the garnish: Remove the pit from a reserved dried jujube, flatten the flesh, roll it up tightly like a cigar, and slice it crosswise into thin 'flowers'.
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12
Ladle the hot, concentrated tea into small ceramic cups. Top each serving with 2-3 jujube flowers, a few pine nuts, and a couple of goji berries. The pine nuts should float gracefully on the surface.
💡 Chef's Tips
For the best flavor, look for 'Boeun' jujubes, which are famous in Korea for their high sugar content and size. If you prefer a clear tea rather than a thick one, omit the step of pressing the pulp through the sieve and simply strain the liquid. Don't rush the simmering; the low heat is essential for drawing out the medicinal properties and deep caramel notes without bitterness. You can make a large batch and store it in the refrigerator for up to 5 days; it actually tastes even more complex the next day. If the tea becomes too thick after cooling, simply dilute it with a splash of hot water when reheating.
🍽️ Serving Suggestions
Serve hot in traditional ceramic cups alongside 'Yakgwa' (Korean honey cookies) for a classic tea house experience. Pair with 'Baeksulgi' (white snow rice cakes) to balance the deep sweetness of the tea with a clean, chewy texture. Enjoy as a 'nightcap' before bed; jujubes are traditionally used in Korea to aid sleep and relaxation. Serve chilled over ice in the summer months for a refreshing, tonifying alternative to iced coffee. Offer it as a digestive aid after a heavy meal featuring Korean BBQ or spicy stews.