Inspired by: Daechu-cha
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Ginger–Jujube Tea (Daechu-saenggang-cha)
- Serves
- 4
- Portion
- 200 ml
- Time
- 40 min
- Texture
- Liquid
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Red dates / jujube (dried) | 12 dried red dates, sliced | 60 g | 300 g | |
| Ginger, fresh | 8 slices | 20 g | 100 g | |
| Cinnamon | 1 small stick | 1 g | 5 g | |
| Water | 5 cups | 1200 ml | 6000 ml | |
| Honey | 1½ tsp (added warm) | 10 g | 50 g | |
| Pine nuts | to float | 5 g | 25 g |
Method
How to cook it
Step 1: Simmer dates, ginger and cinnamon 30 minutes until reduced by a third.
Step 2: Strain (or mash the dates in for a thicker tea).
Step 3: Cool to warm; add honey; float a few pine nuts.
Nutrition
Per serving, estimated
Low salt · 0 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Appears in
- Menus for Eastern kitchens · Autumn · Day 1
- Menus for Eastern kitchens · Autumn · Day 3
- Menus for Eastern kitchens · Autumn · Day 5
- Menus for Eastern kitchens · Autumn · Day 7
- Menus for Eastern kitchens · Winter · Day 1
- Menus for Eastern kitchens · Winter · Day 3
- Menus for Eastern kitchens · Winter · Day 5
- Menus for Eastern kitchens · Winter · Day 7
- Lunar New Year (Chūn Jié)
- Dōngzhì — Winter Solstice
- Chuseok — Korean Harvest
- Sinhala & Tamil New Year · Losar
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