Daechu-cha

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.