A steaming cup of homemade Korean Jujube Tea (Daechu Cha) will warm you right up!
It’s funny how the flavors of your childhood become nostalgic favorites as an adult. I remember drinking Korean Jujube Tea, or Daechu Cha, as a kid. I didn’t like it back then. But now I love it!
Healthful and not-too-sweet, Jujube tea is especially good during the cold winter months. A steaming hot cup of tea, filled with antioxidants and BIG Korean flavor, is what we all need in the long winter months!
What is Korean Jujube Ginger Tea?
Korean Jujube Tea, also called Daechu Cha, is a classic Korean drink made from dried red dates or jujubes. Ground down to a paste, it’s a comforting and soothing drink that Koreans drink regularly at home.
At the Korean market, you’ll find jars filled with Jujube Tea paste next to the Citron Tea. But it’s much less expensive to make your own paste at home. To enjoy, scoop into a cup and add hot water. That’s it!
The flavor profile is sweet but not tooth achingly so. The combination of red dates, ginger, and cinnamon keep it earthy, mellow, and deeply flavored. Korean Jujube Ginger Tea warms you up! So comforting and delicious!
What are the health benefits?
Jujubes or Chinese Red Dates are full of antioxidants, vitamin C, and fiber. In other words, they boost immunity, lower blood sugar levels, prevent constipation, reverse free radical damage, and even help you sleep better at night.
Ginger is also full of anti-inflammatory properties and good for overall health. Ditto for cinnamon.
To make the paste for Korean Jujube Tea, you’ll need 4 ingredients:
- Dried Jujubes. Also known as Chinese red dates. Buy the seedless kind! Much easier if they’re already pitted.
- Sugar. I prefer sugar over honey. The sugar crystals wrap around the minced dates + ginger and melt into sugary, candied goodness. It’s also easier to mix and transfer into the container. But you can certainly sub with honey if you like!
- Ginger. Organic ginger is preferred for its peppery bite. Make sure to mince well! If you don’t like the taste of ginger, leave it out.
- Cinnamon. Provides depth and subtle earthy sweetness.
Watch how to make it:
- Use a food processor. Makes the recipe SO much easier. Chopping by hand takes a long time.
- Mince evenly. For a pleasurable Daechu Cha drinking experience, make sure there are no large chunks of dates. Pulse in a food processor until evenly ground into tiny bits of minced date.
- Pack into an airtight container. A glass jar is ideal for storage. Place in the fridge and it should last a long time!
- Adjust sweetness to your liking. If you’d like a sweeter drink, add more Jujube paste. Or, drizzle a little honey in addition to the paste.
- Use a strainer, if you like. Korean Jujube Tea is a cloudy tea with bits of ground-up jujubes and ginger floating in the hot water. That’s the way many people drink it. If you don’t like the idea of floating bits, use a tea strainer.
- Enjoy as a cold drink. Tastes good cold! Simply double the paste amount. Steep as is then cool to room temperature. Add a few ice cubes and enjoy!
- Be careful of cross-contamination. Homemade Jujube Ginger Tea paste does not contain the same preservatives as store bought ones. Avoid touching ingredients with dirty hands and always use a clean spoon when scooping a spoonful of paste from the jar!
Other easy Korean recipes you may enjoy:
Korean Jujube Tea with Ginger (Daechu Cha)
- Food processor
- 2 cups/ 300g/ 10.5 oz Dried Jujubes or Red Dates
- 1 1/2 cups/ 300g/ 10.5 oz Sugar (can be subbed with honey but it will be more liquid-y)
- 3-inch section Ginger, preferably organic (peeled)
- 2 tsp ground cinnamon
- Add dried Jujubes or Red Dates to a large bowl. Cover with boiling hot water (from the tea kettle) until the jujubes float. Give it a good stir. Cover with a plate and set aside until rehydrated and no longer firm, about 1 hour.
- Drain Jujubes and add to a food processor. Add minced ginger and cinnamon. Pulse into a thick paste, scraping down the bowl every now and then. The texture should look like tiny minced bits of jujubes. Make sure there are no big chunks but also, not to puree into liquid form.
- Transfer to a large bowl. Add sugar. Mix well until the sugar is evenly distributed. It will look like crystalized bits of red dates/jujubes.
- Transfer to an airtight container. I use a 2L glass jar. Rest at room temperature for 8 hours (or overnight). Then refrigerate.
- When ready to serve, add 1 Tbsp (or more, depending on taste preference) to a large mug. Add hot water (about 1 cup) and stir. Steep for 5 minutes. Drink and enjoy!
Hello! I was wondering how long does this last in the fridge for?
If you’re careful of cross-contamination and store in the coldest part of the fridge with a lid tightly sealed — it should last several months. I’ve had jars last 6-8 months. If there’s only a little on the bottom of the jar, it will be more susceptible to mold so check carefully.