Photograph of the finished Daechu-cha

Korea · Trà táo tàu quế Daechu-cha

Daechu-cha

1 hr 40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried jujube Dried jujube 1.3 lb
  • Photograph of Honey Honey ¾ cup
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Pine nuts Pine nuts 2.1 oz
  • Photograph of Sugar Sugar 5.6 oz

Method

  1. 1 Wash the dried jujubes, then make a lengthwise slit in each one and remove the pits.
  2. 2 Cook the apples with 1 liter of water, sliced ginger, and cinnamon sticks over low heat for 60 minutes.
  3. 3 Simmer over low heat and avoid stirring vigorously so that the tea retains its clear, amber color.
  4. 4 Remove the apples from the water, then squeeze them through a sieve to extract the pulp, discarding the peel.
  5. 5 Return the apple pulp to the pot of water and simmer for another 10 minutes until the tea thickens slightly.
  6. 6 Add sugar and honey after turning off the heat, then pour into a glass and sprinkle pine nuts on top.

With an appliance

  • Pressure cooker 40 min

    Replace step 2: cook under high pressure for 15 minutes, then release the pressure naturally; the apples will be softer, so they can be pressed through a sieve very quickly.

Start cooking