My Korean grandma’s home remedy for the common cold: Korean Apple Tea or Saegwa Cha! A comforting and soothing hot drink that will warm you up. Easy to make in the Instant Pot or stove top with immense health benefits. Enjoy this warm, cozy drink made from apples with ginger and cinnamon’s gentle, warming heat.
What is Korean Apple Tea (Saegwa Cha)?
Korean Apple Tea, also called Saegwa Cha, is an herbal tea made from apples, cinnamon, and ginger. A sweet and spicy drink, it’s a Korean home remedy for the common cold. A great cure-all for sore throats and troublesome coughs!
Although it’s called tea or “Cha” in Korean, Korean Apple Tea contains no caffeine. Instead, it contains immunity-boosting ginger and cinnamon.
My grandma often made this delicious drink when we had the sniffles. A cup of this comforting hot drink always made me feel better.
The taste profile is similar to Sujeonggwa or Persimmon Cinnamon Tea. You could even call it Apple Sujeonggwa because the method is virtually identical. In this case, easy-to-find apples are swapped for the persimmon.
Make a big pot of immune-boosting Korean Apple Ginger Tea all winter long! The spicy warmth of cinnamon and ginger makes for such a cozy, soothing drink. Also tastes good cold or room temperature, too!
Health Benefits:
- Apples contain flavonoids, vitamin C, and pectin — making this humble and accessible fruit packed with antioxidants and anti-inflammatory benefits.
- Ginger is well known for its immunity-boosting and anti-inflammatory properties. Notably, fresh ginger contains gingerol, a compound that fights infections and stops the growth of bacteria. It’s also a common remedy for treating nausea and motion sickness, boosts brain functioning, reduces pain, and improves digestion.
- Cinnamon contains anti-inflammatory, anti-fungal, and anti-viral properties that boost immunity. Cinnamon also helps to regulate blood sugar, promotes better digestion, and is good for the heart and brain.
Ingredients:
- Apples. The star ingredient. Good, sweet apples are essential for Apple Tea that is fruity, aromatic, and delicious. Don’t be tempted to use old apples that are not good enough to eat alone. Look for sweet, firm, preferably organic apples such as Gala, Fuji, Cortland, Ambrosia, or McIntosh.
- Brown Sugar. Adds caramel-y depth and sweetness.
- Ginger. Organic ginger is preferred for its peppery bite. No need to peel before cooking but make sure it’s clean.
- Cinnamon Sticks. Whole cinnamon sticks flavor the tea with a spicy warmth and aromatic sweetness. For subtle cinnamon flavor, I recommend 2 sticks. But if you prefer a stronger, more pronounced cinnamon flavor, add 4 sticks. FYI – it will be quite strong!
- Black Peppercorns. My Korean grandma’s secret ingredient for added depth, intensity, and warmth. You won’t be able to taste the peppercorns, but it will add an earthy deliciousness.
How to make Korean Tea with Apples:
- Chop apples. Wash apples thoroughly. Quarter and core the apples. They do not need to be peeled.
- Instant Pot directions: Add apples, sliced ginger, brown sugar, peppercorns, and 10 cups of water to the cooking pot. Lock the lid into place and cook for 18 minutes at high pressure. When the timer beeps, release the steam manually. Remove the cooking pot insert and set on the counter to cool briefly.
- Stove top directions: Add apples, sliced ginger, brown sugar, cinnamon sticks, peppercorns, and 10 cups of water to a stock pot. Cover and bring to a boil. Lower heat and simmer (covered) until the apples are soft and the cinnamon sticks have uncurled a little, about 30 minutes. Keep covered and steep for an additional 10 minutes, off the heat.
- Transfer to a pitcher. Place a pitcher or mason glass jar (you may need several) on the counter. Place a fine mesh sieve over the opening of the pitcher or jar, which will catch any debris. Pour the liquid slowly and gently so the apples and cinnamon sticks stay inside the cooking pot and do not fall out. Every so often, press the fruit with the back of a large spoon to release the juices. They will be very soft. Be careful as you pour!
- Cool. Cool completely at room temperature. Transfer and store in a pitcher or glass jar, tightly sealed.
- Enjoy. Pour the Apple Tea into a cup. Enjoy hot, room temperature, or cold.
PRO Tips:
- Do not peel the apples! The apple peel contains a lot of flavor. Make sure to give the apples a good scrub.
- Halve the recipe. The recipe makes a large amount — 10 cups! For my family of 5, it’s the perfect amount. Feel free to reduce to a smaller portion. I’ve purposefully written the recipe so it’s easy to halve to 5 cups.
- Adjust sweetness to your liking. The apples add plenty of sweetness on their own. But my grandma added a little sugar to balance the spicy warmth of the ginger and cinnamon. The recipe is not too sweet, as written. If you prefer, add more sugar! It will also depend on the sweetness of the apples.
Variations:
- Pears. Swap the apple with pear. Or add a combination of apples and pears. I recommend sweet, firm pears like Bosc or Bartlett.
- Cloves. Swap the black peppercorns with cloves for a mulled apple cider flavor. The cloves are quite strong, so I recommend only 1/4 tsp instead of the 2 tsp recommended peppercorns.
- Honey. Instead of brown sugar, add honey for sweetness. Changes the flavor profile entirely.
FAQ:
How long will the Korean Apple Tea last?
It should last for 1 week, tightly sealed in the fridge. Reheat in the microwave until steaming hot. Or enjoy cold or at room temperature.
How do I store it?
My Korean grandma stored Saegwa Cha in the fridge, stowed in a covered pitcher. An easy way to access and pour a drink whenever you want! A glass mason jar also works well.
Why is my drink cloudy?
Saegwa Cha can be slightly cloudy because it’s made from fresh apples. Even using a fine mesh sieve won’t remove everything.
More cozy recipes:
- Korean Jujube Tea (Daechu Cha)
- Salmon Ochazuke (Green Tea over Rice)
- Instant Pot Vietnamese-style Chicken Soup
- Korean Chicken Soup (Dak Gomtang)
Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha)
My Korean grandma's home remedy for the common cold: Korean Apple Tea or Saegwa Cha! A comforting and soothing hot drink that will warm you up! Easy to prepare with immense health benefits. Enjoy this warm, comforting drink made from apples with ginger and cinnamon's gentle, warming heat.
Equipment
- Instant Pot Pressure Cooker OR Stockpot
- Fine Mesh Sieve
- Pitcher or Mason jar *for storage
Ingredients
- 2 lbs (900 grams) Apples *Sweet, firm, preferably organic apples such as Gala, Fuji, Cortland, Ambrosia, or McIntosh.
- 10 cups water
- 2 Tbsp (25 grams) brown sugar
- 4 inch (55 grams) Ginger *preferably organic
- 2 cinnamon sticks
- 2 tsp black peppercorns
Instructions
- Chop apples. Wash apples thoroughly. Quarter and core the apples. They do not need to be peeled.
- Instant Pot directions: Add apples, sliced ginger, brown sugar, cinnamon sticks, peppercorns, and 10 cups of water to the cooking pot. Lock the lid into place and cook for 18 minutes at high pressure. When the timer beeps, release the steam manually. Remove the cooking pot insert and set on the counter to cool briefly.
- Stove top directions: Add apples, sliced ginger, brown sugar, peppercorns, and 10 cups of water to a stock pot. Cover and bring to a boil. Lower heat and simmer (covered) until the apples are soft and the cinnamon sticks have uncurled a little, about 30 minutes. Keep covered and steep for an additional 10 minutes, off the heat.
- Transfer to a pitcher. Place a pitcher or mason glass jar (you may need several) on the counter. Place a fine mesh sieve over the opening of the pitcher or jar, which will catch any debris. Pour the apple tea slowly and gently so the apples and cinnamon sticks stay inside the cooking pot and do not fall out. Every so often, press the apples with the back of a large spoon to release the juices. They will be very soft. Be careful as you pour!
- Cool. Cool completely at room temperature. Transfer and store in a pitcher or glass jar, tightly sealed.
- Enjoy. Pour the Apple Tea into a cup. Enjoy hot, cold, or room temperature.
Video
Notes
PRO Tips:
- Halve the recipe. The recipe makes a large amount — 10 cups! For my family of 5, it’s the perfect amount. Feel free to reduce to a smaller portion. I’ve purposefully written the recipe so it’s easy to halve to 5 cups.
- Adjust sweetness to your liking. The apples add plenty of sweetness on their own. But my grandma added a little sugar to balance the spicy warmth of the ginger and cinnamon. The recipe is not too sweet, as written. If you prefer, add more sugar! It will also depend on the sweetness of the apples.
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- Pears. Swap the apple with pear. Or add a combination of apples and pears. I recommend sweet, firm pears like Bosc or Bartlett.
- Cloves. Swap the black peppercorns with cloves for a mulled apple cider flavor. The cloves are quite strong, so I recommend only 1/4 tsp instead of the 2 tsp recommended peppercorns.
- Honey. Instead of brown sugar, add honey for sweetness. Changes the flavor profile entirely.
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Nutrition
Calories: 63kcalCarbohydrates: 17gProtein: 0.4gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 2mgPotassium: 120mgFiber: 3gSugar: 12gVitamin A: 56IUVitamin C: 4mgCalcium: 19mgIron: 0.3mg
Tried this recipe?Let us know how it was!
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I love this tea, we’ve made it several times this winter. I have a question, instead of freezing it can I cook it down further into a syrup to be added to hot water later, or would the flavors be off do you think?
Thank you! I haven’t tried making it into a syrup. There is a Korean apple cheong that you can find at the Korean grocery store in the tea aisle. It’s next to the Yuzu Citron tea — you add a scoop to a cup and add hot or cold water. That would be another way to enjoy a similar tea!
Thank you for that tip! 🙂 So far I’ve only tried a handful of the jammy teas and a plum syrup one as well.
Hi! Just so you know, the instructions do not mention adding the cinnamon sticks before cooking. You might want to update your recipe to ensure people don’t forget to add them.
Thank you!
My family and I really enjoyed this! Thank you for sharing this recipe and technique!
I did 1 tsp each of peppercorns, whole cloves, and whole allspice. I put my spices in a tea ball so they’re easy to fish out at the end.
Also, after I removed the spices and drained the apples, I ran my immersion blender through them to make some spiced applesauce, which my family really enjoyed, too.