🇰🇷 South Korea · Drinks
Daechu-cha (Jujube Tea)
By eatmundo · July 12, 2026
This rich, sweet, and earthy tea is made from dried Korean red dates. It is famously nourishing and often served as a comforting health tonic.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 10 dried jujubes thoroughly under cold running water to remove any dust.
- 2
Slice the jujubes and remove the pits, as they can cause bitterness if boiled too long.
- 3
Place the jujube flesh, 30g ginger, and 2 cinnamon sticks into a large heavy-bottomed pot.
- 4
Pour in 2 liters of water and bring to a rolling boil over high heat, about 10 minutes.
- 5
Lower the heat to low, cover the pot partially, and simmer for 60 minutes until deep brown.
- 6
Use a strainer to remove the solids, gently pressing on the fruit to extract all the juices.
- 7
Add 100g of brown sugar to the warm liquid, stirring until fully dissolved.
- 8
Serve in small teacups while warm, perhaps topped with a few pine nuts for texture.
Frequently Asked Questions
Should I use dried or fresh jujubes for this tea?+
You should always use dried jujubes, as they provide a deeper, concentrated sweetness and the proper texture required for long simmering.
How should I prepare the jujubes to get the most flavor?+
It is best to slice the flesh away from the pits and discard the seeds, as the pits can sometimes impart a slightly bitter taste to the tea.
What is the ideal cooking time for the best results?+
Simmer the ingredients over low heat for at least 60 to 90 minutes until the liquid reduces and the jujubes become completely soft and mushy.
Can I substitute brown sugar with honey?+
Yes, but add the honey only after the tea has finished simmering and is slightly cooled to preserve its nutritional benefits and delicate flavor.
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