Desserts & Drinks
Saenggang-cha (Ginger Tea)
Prep
20 min
Servings
12
Photo: KOREA.NET - Official page of the Republic of Korea · CC BY-SA
Steps
- 1
Peel the ginger with the edge of a spoon rather than a peeler, to waste less.
- 2
Slice it as thinly as you can, across the grain.
- 3
Weigh the sliced ginger and measure out roughly the same weight of honey.
- 4
Layer ginger and honey alternately in a sterilised jar.
- 5
Seal and leave at room temperature 1 day, then refrigerate at least a week.
- 6
The mixture will loosen into a syrup as the honey draws water from the ginger.
- 7
To serve, spoon 1-2 tablespoons into a cup and top with hot water.
- 8
Float pine nuts and a jujube slice on top.
Did you know — Korean culture
Ginger tea sits in the overlap between Korean drink and Korean medicine. In hanbang, traditional Korean medicine, ginger is classed as a warming ingredient, which is why saenggang-cha is a winter drink specifically and why it is the standard household response to the first sign of a cold - the honey-preserved jar is kept ready from autumn.
This is a preserve, not a brew. Ginger and honey are layered raw and left to sit, and the honey slowly pulls the juice out of the ginger into a syrup that keeps for months in the fridge. Boiling fresh ginger every time gives you a sharper, thinner drink and none of the mellow depth.
Slice across the grain and slice thin. Ginger fibres run lengthways, and thick chunks cut with the grain sit in the honey without giving much up. Thin cross-cut slices have far more surface area exposed to the honey, which is what gets the syrup going within a day.
Never pour boiling water straight onto the syrup in the jar. It kills the fresh top note and can spoil the batch by introducing moisture and heat. Spoon out what you need into a cup, and add the hot water there.
Troubleshooting
Syrup not forming? The ginger was cut too thick, or there isn't enough honey. It should loosen visibly within 24 hours.
Tea harsh and burning? Too much syrup per cup, or ginger sliced with the grain. Start with one spoonful and dilute up.
Mixture bubbling or smelling fermented? Something wet got in. Use a properly dry sterilised jar and a clean dry spoon every time.