AI-generated imageKorean Saenggangcha: Simmered Ginger and Cinnamon Tea (8 cups)
A traditional Korean ginger-focused tea simmered with cinnamon and strained. Unlike jujube tea, ginger is the main flavor; honey and pine nuts are optional.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Wash, peel and thinly slice the ginger. Check that cinnamon sticks are clean and sound.
- 02
Combine 80 g ginger, 20 g cinnamon sticks and 8 cups water; once boiling, lower to medium-low and simmer gently 25–30 minutes.
- 03
Strain out ginger and cinnamon, taking care with the hot liquid; divide into approximately 7–8 cups.
- 04
Add up to 1 tsp honey or a few pine nuts when serving, if desired. Cool extra tea promptly in shallow containers and refrigerate within 2 hours.
Helpful source links
Before you cook
Pine nuts may trigger tree-nut allergy. Never serve honey to infants under 12 months. Avoid scalds from hot tea/steam; refrigerate within 2 hours. This recipe makes no medical claims.
Allergens: TREE_NUTS_IF_PINE_NUTS_USED
Image & source credits
AI-generated image.
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