Type | Herbal tea |
---|---|
Country of origin | Korea |
Ingredients | Jujubes |
Korean name | |
Hangul | 대추차 |
---|---|
Hanja | 대추茶 |
Revised Romanization | daechu-cha |
McCune–Reischauer | taech'u-ch'a |
IPA | [tɛ.tɕʰu.tɕʰa] |
Daechu-cha ( Korean: 대추차) is a traditional Korean tea made from jujubes. [1] The tea is deep ruby-brown to rich dark maroon in color and is abundant in iron, potassium, and vitamins B and C. [2] It is often garnished with pine nuts. [3]
There are two ways to make daechu-cha: boiling dried jujubes or diluting the preserved jujubes into boiling water. [2] [4] Preserved jujubes can be made by simmering dried—preferably sun-dried—jujubes on low heat for about eight hours to a day, until the liquid becomes sweet and syrupy. [5] A pre-made sweet jujube syrup is also commercially available in Korean grocery stores. [6]
Type | Herbal tea |
---|---|
Country of origin | Korea |
Ingredients | Jujubes |
Korean name | |
Hangul | 대추차 |
---|---|
Hanja | 대추茶 |
Revised Romanization | daechu-cha |
McCune–Reischauer | taech'u-ch'a |
IPA | [tɛ.tɕʰu.tɕʰa] |
Daechu-cha ( Korean: 대추차) is a traditional Korean tea made from jujubes. [1] The tea is deep ruby-brown to rich dark maroon in color and is abundant in iron, potassium, and vitamins B and C. [2] It is often garnished with pine nuts. [3]
There are two ways to make daechu-cha: boiling dried jujubes or diluting the preserved jujubes into boiling water. [2] [4] Preserved jujubes can be made by simmering dried—preferably sun-dried—jujubes on low heat for about eight hours to a day, until the liquid becomes sweet and syrupy. [5] A pre-made sweet jujube syrup is also commercially available in Korean grocery stores. [6]