Miij’s Korean Jujube Tea

This is the tea that Koreans have been drinking for centuries for its amazing health benefits. With just three ingredients, this tea will nourish your body from the inside out.

The main ingredient is Korean jujubes which are rich in vitamin C and antioxidants. Ginger, as many of you know, is wonderful for nausea and digestion as well as inflammation. And the last ingredient is bellflower root aka “doraji” which you’ll often find mixed into hot stone bibimbap at your favorite Korean restaurant. Bellflower root is high in saponin which helps activate the secretion function in the respiratory system, reducing phlegm and boosting overall respiratory health. This last ingredient is optional but I do love the depth of flavor it adds to the tea!

All of the vitamins and minerals in these three ingredients help boost immunity which is why I drink this year round but especially in the colder months. I also learned that jujubes are known to help with insomnia/sleep issues, as well as blood circulation which is why women drink this during their menstrual cycle and throughout postpartum recovery.

The best part is that the jujubes are so naturally sweet, you don’t need to add any honey. It’s already so good on its own. So next time you’re feeling dehydrated, nauseous, cold/flu symptoms, or crampy from your period for all you ladies out there, give this delicious tea a try!

Miij’s Korean Jujube Tea (about 12 servings):

• 16 cups of water
• 20 large dried Korean jujubes (organic is best!)
• 2 or 3 thumb-size pieces ginger
• 20 grams bellflower root aka “doraji,” about a small fistful (optional)

Step 1. In a large bowl, soak the jujubes with a splash of white vinegar and cold water. Let it sit for 5 minutes. Drain and rinse 2-3 times until the jujubes are very clean. Add to a large pot, along with fresh cold water.

Step 2. Clean ginger, rinsing and removing any dried nubs. Add to pot. Rinse bellflower root in water 2-3 times until very clean and then add to pot. If you don’t have bellflower root, you can skip it. Bring to a boil and then simmer on low for 5-6 hours (if you have a Crock Pot, you can keep it on low up to 12 hours/overnight) until the jujubes are plump and ready to be crushed.

Step 3. Pluck out the ginger and bellflower root. Scoop all of the jujubes into a large strainer and using a large spoon or spatula, crush through the strainer so that all of the fiber disperses into the tea. Squeeze and press until all that’s left is the jujube seed and skins. Discard the leftover roots and jujube pulp. Enjoy the tea hot or iced!