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South Korea · Drinks

Daechu-cha (Jujube Tea)

100 min
140 kcal
4 servings

By eatmundo · July 12, 2026

Daechu-cha (Jujube Tea)🇰🇷AI-generated image

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Daechu-cha (Jujube Tea). The percentage is the share of ingredients the two recipes have in common.

Compare these dishes: Ginger Brown Sugar TeaSame technique: Hot infusion62 recipes from 22 countries

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.

According to eatmundo's ingredient comparison, the closest dish to Daechu-cha from another cuisine is Ginger Brown Sugar Tea (China): the two share 67% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    Rinse 30 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 90 minutes, until the jujubes are completely soft, the liquid is deep brown, and it has reduced to 1.2 liters.

  • 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

What is Daechu-cha?

Daechu-cha is a traditional Korean herbal tea made from dried jujubes, ginger, cinnamon, and brown sugar. It is typically consumed as a warm, nourishing beverage often enjoyed during colder months or served as a health-focused drink.

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 90 minutes, until the liquid has reduced to 1.2 liters and the jujubes are completely soft.

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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