Korean Thick Jujube-Ginger-Cinnamon Tea (4 Cups)

Rub-rinse dried jujubes and score their sides. Peel ginger and slice thinly.

Combine jujubes, ginger, cinnamon and 6 cups water. Simmer at medium-low for about 30 minutes.

Reduce to low and simmer about 60 more minutes until jujubes are very soft.

Press the cooked mixture through a fine sieve into a bowl with a wooden spoon; discard pits and cinnamon fragments.

Reheat strained tea, divide among four cups and garnish with optional pine nuts.