Cozy, Nourishing Jujube Tea
As the weather begins to shift and we move into cooler days, our bodies ask us for a different wheelhouse of nutritional support. Jujubes also known as Chinese Red Dates lend just the right amount of sweetness in this delicious blood-nourishing tea. The jujube supposedly, was discovered in China around 9000 years ago and has been used in cuisine and for its medicinal benefits ever since. The purported benefits of Chinese, Korean, and Ayurvedic medicines of the jujube are extensive and include: .
~ contributes to skin health
~ promotes digestion
~ alleviates stress
~ anti-fungal
~ anti-bacterial
~ anti-ulcer
~ anti-inflammatory
~ promotes sleep
~ tones the nervous system
~ blood sugar regulation.
~ amongst others.
I personally notice when I drink the tea, warmed up before bed, it helps calm me for a nice deep sleep. The Jujube is said to harmonize with other herbs and in this tea, it is married with fresh ginger and cinnamon sticks, creating a warm, soothing, and balancing tea. Ginger is also said to aid in digestion and cinnamon is great for blood sugar regulation. Perfect throughout the day but especially before one turns in for the night. This tea is warming, cozy, and perfect for these months transitioning into the cooler days of winter. This tea in my opinion is sweet enough from the jujubes and does not require any additional sweetener. But feel free to add honey or your sweetener of choice. Always consult with your doctor when introducing new foods into your life. Discover the cozy and inviting aroma of this delicious, comforting, and nourishing Jujube tea.
Gather
1 6oz. (170.1 gm) bag dried whole jujubes (preferably organic) 1 1 inch piece ginger
4 cinnamon sticks
8 cups (1.9 liters) water
Make
Step 1 - Using a sharp pairing or small knife, score the jujubes with 3- 4 deep cuts on the horizontal lengthwise.
Step 2 - Using your fingers, gently press the jujubes open, revealing the flesh. Set aside.
Step 3 - Using a spoon or vegetable peeler, peel off the ginger skin.
Step 4 - Thinly slice the ginger.
Step 5 - Place the jujubes, ginger slices, and cinnamon sticks into a large pot.
Step 6 - Add the water to the pot.
Step 7 - Bring the water to a boil and then lower the flame to just above a simmer, partially cover with a lid, and simmer for 2 hours. Strain out the jujubes, ginger, and cinnamon sticks and serve in your favorite teapot. Will keep in a closed container for 7-10 days.
This tea is delicious iced, in the warmer months. You can make another batch using the batch of jujubes, using a bit less water and cooking for a bit longer. After, toss the waste into your compost bin if you have one. Enjoy!
Recipe by Anna Oster of Amalgam Kitchen
