Chinese jujube tea with ginger (Red date tea)
User Reviews
5
Chinese jujube tea with ginger (Red date tea)
Description
This traditional Chinese jujube tea combines jujubes, also known as red dates, with ginger and optionally cinnamon, ginseng, and other dried fruits to produce a fragrant and soothing beverage. The preparation involves simmering the jujubes and chosen aromatics in water for one to two and a half hours until the fruit becomes soft and imparts its flavor thoroughly.
After boiling and simmering, the skins and seeds are strained out, with the pulp pressed back into the tea for body and richness. Sweeteners such as brown sugar, rock sugar, or honey may be added to taste, enhancing the natural fruit sweetness.
The tea can be garnished with toasted pine nuts if desired, adding a nutty contrast. Its smooth texture and gentle spice from ginger make it a comforting drink, suitable for cooler weather or as a flavorful warm refreshment.
For longer storage, the tea can be cooked down into a thick syrup over several hours and refrigerated, then diluted when serving. Variations with rose or milk exist but are optional and dependent on flavor preference.
Ingredients
- 4 Cups jujubes Make a few slashes in each to release the flavour. Best if you want to remove the seed as it supposedly makes the tea very heaty but it's not 100% necessary, rinsed
- 18 Cup water
- Few lices ginger Omit if not a fan of ginger
- 1 cinnamon stick optional
- brown sugar For those with very sweet teeth, or rock sugar or honey, optional
- Goji berries Other optional ingredients, dried
- longans
- red ginseng
- pine nuts For sprinkling on the tea, dry toasted, optional
Instructions
- Add the jujubes and water to a pot and bring to the boil. Note: If using cinnamon, ginseng, ginger etc, add them now too.
- Lower to a simmer and leave for a minimum of 1 hour or till the jujubes are soft and plump, stirring every now and then.
- Sieve the skins and seeds out whilst pressing the pulp back into the jujube tea. Stir well and simmer for another 30 minutes-1 hour. (I usually cook for 2- 2.5 hours in total till the flesh is pretty much breaking apart.) Discard the seeds- the skins contain nutrients so I'll let you decide whether to eat them or not as they're quite fibrous.Note: if using wolfberries, add them 30 minutes before you turn off the fire.
- Switch off the fire, remove the cinnamon and ginger (if using- they can be tossed) then taste. If not sweet enough for you, season to taste with brown sugar, rock sugar or honey.
- Ladle into cups, and garnish with toasted pine nuts if you have them.
Notes
- To store jujube tea longer than one week, simmer for at least 8 hours until thick syrup forms; refrigerate and dilute with water before drinking.
- Additional flavors like rose or milk can be added, though milk might not pair well with ginger.
- Wolfberries, if used, should be added in the last 30 minutes of simmering.
- The nutritional information is approximate and not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 87g | 29% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.001g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 37mg | 2% |
| Potassium | 630mg | 13% |
| Fiber | 0.2g | 1% |
| Sugar | 0.01g | 0% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 15mg | 17% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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