Su-jeong-gwa

Name: Su-jeong-gwa
Total time: 1200 s
Yield: 5-cup
Cuisine: Indian
Ingredients: to taste Brown Sugar; 2 inches Ginger; 5 - 6 Cinamon sticks; 5 cups Water

Arati Patro @cook_7835946

Bangalore

To humble beginnings and thereafter.
To lifted hands that must be held.
To clay that must be molded.
My first words in empty these vast empty spaces.
Let it be a sweet sweet sound in your ear.
Woohoo! MY FIRST POST.
Now, it's not everyday that I'm philosophical but it's not everyday you write your first ever post on your first ever blog either. It's worth wondering why my first post has got to be one on Korean tea. More on that in a bit but for starters you must know that Su-jeong-gwa is a Korean tea that, strangely enough, is made without tea leaves.
It's got sugar, spice and everything nice. Just like the PowerPuff girls.
Why my first post? A couple of reasons actually.
I love tea, with no milk. Be it right out of a kettle, chilled in a fridge, plain, floral, fruity. You name it - I love it.
Also, Su-jeong-waa is strong in flavor, super refreshing and yet so very soothing in small sips.
And also because, oddly enough, I find it so aptly representative of life as we know it. A little sweet, a little strong, it burns a little... just like life!
A Little Ho, A Little Hum! Kabhi Khush, Kabhi Gham!
It's a paradoxical and it's therapeutic. Enough said. You absolutely must try it!
Here's how

Arati Patro @cook_7835946

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Ingredients

20 mins

5-cup

to tasteBrown Sugar
2 inchesGinger
5 - 6Cinamon sticks
5 cupsWater

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Steps

20 mins

1

To begin with, peel the ginger and rinse the cinamon sticks. I suggest rinsing the cinamon sticks a little just to make sure we're washing off any possible loose specs.
2

In a saucepan, add water, sliced ginger and the washed cinamon sticks. Crushing the ginger would actually yield more gingery-ness but the tea ends up looking a little less clear and pristine, it looks a little blurred. While this bears no effect on the taste, for purely aesthetic reasons I chose not to crush the ginger and slice it instead.
3

Let this boil and once there is a roaring boil, cover the saucepan with a lid.
4

After about 10 minutes, open the lid and add some brown sugar. This is when you'll find the color deepening.
5

Another 10 minutes on the flame should be enough. Your house should be very fragrant by now. Filter and strain the tea.
6

Serve hot or even cold. Traditionally, Su-joeng-wa is served garnished with pine nuts but I personally dislike anything floating in my tea so I skip the nuts.
7

Et voila! Sip slowly in very small quantities.