Korean Roasted Burdock Tea (Ueong-cha) from Dried Burdock, 4 Cups

Use 20 g commercially sold, fully dried, food-grade burdock slices. Check the package and use-by date; reject damp or visibly moldy pieces.

Toast the dried slices in an ungreased pan over medium-low heat for about 5–8 minutes, turning often. Stop when fragrant and deeper brown, before scorching.

Bring 1 L drinking water to a boil, add the toasted burdock and simmer gently for about 8–10 minutes until the tea turns light brown.

Strain through a fine sieve, divide among four small cups, and let it cool to a safe drinking temperature. Dilute with warm water if strong.

Promptly refrigerate any unsipped tea in a clean covered container rather than leaving it at room temperature.