Daechu-cha (jujube tea)
Daechu are intriguing little Korean dates that are small and have a white, firm flesh like an apple when they are raw. My mother has four of these trees in her backyard, so she is constantly inventing new recipes for the bucketloads she brings in, but she usually follows the traditional preparation of drying them (in the sun, but you can use the oven) and then boiling them in water on low (in a slow cooker is easiest) for a full day until the liquid becomes sweet and almost syrupy. You can do this with most fruits to make fruit tea.
Maemil-cha (buckwheat tea)
Many of the same ingredients you find in Korean food, you’ll also find in Korean teas. The same buckwheat in Korea’s famous cold summertime noodles, naengmyun, is the only ingredient in this tea. Buckwheat kernels are roasted and then boiled, but modern teabags feature crushed kernels. I love the savory, roasted flavor, which makes me feel like I’m eating an entree rather than drinking a tea. Though there is something musty and funky in the scent, I enjoy it. This tea has long been a favorite in China, Korea and Japan for its antioxidant and blood circulation benefits. There are also a variety of other similar roasted teas (bori-cha, roasted barley tea, being one many Koreans grow up drinking).
Sourced from Paste Magazine - Written by Dakota Kim.