Jeju tangerine tea with ginger

| Jeju tangerine tea with ginger |

Always eat what’s in the season for its best quality! Winter is the harvest time for tangerines, especially my favourite – sweet tangerines from Jeju island in Korea.

Inspired by a kumquat tea recipe I came across, I decided to improvise a tangerine tea recipe with this Jeju treasure.

The sweetness will keep you nourished while the ginger shall keep you warm through the season.

This portion will make about 3/4 full of a small mason jar. Since this is a homemade product with no preservative added, it’s always better to make smaller portion to ensure freshness.

What you need:
– Jeju tangerines 360g (about 3)
– rock sugar 100g
– grated ginger and some slices 10-30g (depending on your preference)
– a small sterilizes mason jar with lid

What you do:
1. Wash and peel the tangerines, chop it up and try to keep all the juice, pour into a pot
2. Peel, grate and slice ginger
3. Along with rock sugar add to the pot with the tangerines
4. Bring to a boil then turn it down to medium/low heat to keep boiling for about 45 mins or until mixture is thicken
5. Cool it down a bit and pour into mason jar to store. Just take a spoon of it and pour hot water over it to serve!

p.s. I kept all the white fibre strings for health benefits and you can definitely add rinds of tangerine peels into the tea if you like a stronger bittersweet citrus taste just a while before you turn off the heat. Cooking citrus peel too long may result a much stronger bitter taste.

| 濟州生薑柑蜜 |




– 濟州柑約360g (大約3個)
– 冰糖100g
– 有機生薑蓉和絲約10-30g (視乎個人口味)
– 一個小號經過消毒的果醬瓶

1. 先將濟州柑洗淨去皮,切碎但盡量保留果汁,放入煲內
2. 將生薑去皮、磨成蓉和切絲
3. 將生薑和冰糖一起加入煲內
5. 放涼然後儲存於果醬瓶內

p.s. 為了保持更高纖維營養成分就盡量保留柑柔外的白衣。如果喜歡更濃而帶點苦澀味的可以加入少許柑皮邊,不過橘子類的皮不能夠煮太久否則會有很濃的苦澀味。

Leave a Reply

Your email address will not be published. Required fields are marked *