If you’re craving a cozy and comforting drink that carries the essence of autumn in every sip, this Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe is here to brighten your day. This traditional Korean beverage champions the natural sweetness of apples mingled with the spicy warmth of fresh ginger and the aromatic hint of cinnamon, creating a perfectly balanced tea that’s both refreshing and soothing. Whether served hot to fend off a chill or cooled down for a relaxing summer treat, this apple tea brings a delightful twist to your tea time and a heartwarming taste of Korean heritage.
Ingredients You’ll Need
The magic of this Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe lies in its simplicity. Each ingredient has a vital role—from the crisp sweetness of the apples to the spicy kick of ginger, and the comforting aroma of cinnamon, every element works harmoniously to create a tea that’s rich, flavorful, and naturally invigorating.
- Apples (2 lbs / 900 grams): Sweet, firm apples like Gala, Fuji, Cortland, Ambrosia, or McIntosh work best; no need to peel, just core and chop for a naturally sweet base.
- Water (10 cups): The pure foundation for infusing all the beautiful apple, ginger, and spice flavors into a delicate, drinkable tea.
- Brown sugar (2 Tbsp / 25 grams): Adds just the right hint of warmth and depth, perfectly complementing the natural fruitiness.
- Fresh ginger (4 inch / 55 grams): Provides a zesty, invigorating spice that lingers pleasantly, giving your tea a subtle punch.
- Cinnamon sticks (2 sticks): Impart a sweet, fragrant warmth that wraps around every sip like a cozy hug.
- Black peppercorns (2 tsp): A surprising but essential touch that adds complexity and a gentle kick to balance the sweetness.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe
Step 1: Prepare the Apples and Ingredients
Start by washing your apples thoroughly to get rid of any residue, especially if they’re organic and unpeeled. Quarter each apple and remove the core, then chop them into smaller pieces that will release their juices beautifully during cooking. This prep step ensures your tea has a rich, fresh apple base that’s bursting with natural sweetness.
Step 2: Combine Everything in Your Cooking Pot
If you’re using an Instant Pot, toss in the chopped apples, sliced fresh ginger, brown sugar, cinnamon sticks, black peppercorns, and water. Lock the lid, set the pressure cooker to high, and let it work its magic for 18 minutes. For stove top aficionados, simply gather all ingredients in a large stockpot, bring to a boil covered, then lower the heat to a gentle simmer for about 30 minutes until the apples soften and cinnamon sticks curl a bit.
Step 3: Steep for Maximum Flavor
Once the cooking cycle is complete, take the pot off the heat and keep it covered to steep for another 10 minutes. This resting phase lets all those incredible flavors mingle and deepen, creating a smooth, well-rounded tea base that warmly combines sweetness, spice, and a hint of peppery depth.
Step 4: Strain and Press the Apple Tea
Place a fine mesh sieve over a pitcher or glass jar and carefully pour the hot concoction through it. Use the back of a large spoon to press down the soft apples gently, coaxing out every drop of that flavorful liquid while leaving solids behind. This step is key to achieving a clear, flavorful tea that’s easy to sip and aesthetically pleasing.
Step 5: Cool and Store
Let your Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe cool at room temperature before sealing it in a glass jar or pitcher. This tea keeps beautifully in the fridge and is perfect for sipping whenever you crave a comforting break.
Step 6: Enjoy Hot or Cold!
This versatile tea is delightful whether served warm with a cozy blanket or chilled with ice on a sunny afternoon. Pour into your favorite mug or glass, and let each sip bring a moment of calm and deliciousness to your day.
How to Serve Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe
Garnishes
To elevate your Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe experience, add a thin slice of fresh apple on the rim or drop a cinnamon stick right into your cup. A small piece of candied ginger or a few crushed black peppercorns sprinkled on top can add unexpected bursts of flavor and charming visual appeal.
Side Dishes
This tea pairs beautifully with light snacks. Think buttery shortbread cookies, roasted nuts, or traditional Korean rice cakes (tteok). The tea’s warm spices cut through richness, making the combos both satisfying and balanced.
Creative Ways to Present
Serve the Korean Apple Tea in clear glass mugs or teapots to showcase its beautiful golden hue. For a festive touch, float edible flower petals or thin apple slices in each cup. If you’re feeling whimsical, make it a tea cocktail by adding a splash of sparkling water or a little whiskey—perfect for cozy gatherings.
Make Ahead and Storage
Storing Leftovers
You can easily refrigerate leftover Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe in an airtight container for up to 4-5 days. The flavors actually deepen as it rests, so leftovers might taste even better the next day!
Freezing
While this tea is best fresh or chilled, you can freeze it in ice cube trays and use the frozen cubes to chill future servings without diluting flavor. Just pop a few cubes into hot water or sparkling water for an instant hint of cozy apple goodness.
Reheating
Gently reheat your tea on the stove over low heat or in the microwave until warm. Avoid boiling to keep the delicate flavors intact. Reheating brings out the warming spices anew, making it perfect for cold mornings or late-night comfort.
FAQs
Can I use any type of apple for the Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe?
Yes, but for the best flavor, choose sweet and firm apples like Gala, Fuji, or McIntosh. These varieties release a natural sweetness and maintain good texture during brewing, enhancing the overall taste.
Do I need to peel the apples before making the tea?
No peeling is necessary. The apple skins add color and extra nutrients to the tea. Just wash thoroughly and core them before chopping.
What if I don’t have an Instant Pot? Can I still make this tea?
Absolutely! The stove top method works perfectly. Just simmer gently and allow the tea to steep for a little longer to extract all the flavors beautifully.
Is the black pepper necessary, or can I leave it out?
While black peppercorns might sound unusual in tea, they add a subtle warmth and depth that balance the sweetness. You can omit them if you prefer a milder taste, but they do enhance the experience wonderfully.
Can I sweeten this tea with honey instead of brown sugar?
You can use honey, but add it after brewing and when the tea has cooled slightly to preserve its beneficial properties. Brown sugar during cooking helps deepen the flavor and caramel notes, so the result will be a little different but still delicious.
Final Thoughts
I can’t wait for you to try this Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe and discover how a simple combination of apples, ginger, cinnamon, and peppercorns can create such a charming and soul-soothing drink. Whether as a daily comfort or a special treat to share with friends, this tea offers a beautiful taste of tradition, warmth, and joy in every cup. Happy sipping!
PrintKorean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe
Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) is a warm, soothing beverage made by simmering sweet apples with aromatic ginger, cinnamon sticks, and black peppercorns. This traditional Korean tea combines the natural sweetness of apples with the spicy warmth of ginger and cinnamon, making it a comforting drink perfect for any season. It can be prepared using an Instant Pot for convenience or on the stovetop for a more traditional approach.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Beverage
- Method: Instant Pot and Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Fruits
- 2 lbs (900 grams) Apples (sweet, firm, preferably organic apples such as Gala, Fuji, Cortland, Ambrosia, or McIntosh)
Liquids
- 10 cups water
Sweeteners
- 2 Tbsp (25 grams) brown sugar
Spices & Aromatics
- 4 inch (55 grams) Ginger (preferably organic, sliced)
- 2 cinnamon sticks
- 2 tsp black peppercorns
Instructions
- Prepare the apples: Wash the apples thoroughly. Quarter and core them without peeling, as the skin adds flavor and nutrition.
- Add ingredients to cooking vessel: For Instant Pot method, add the quartered apples, sliced ginger, brown sugar, cinnamon sticks, peppercorns, and 10 cups of water into the Instant Pot. For stovetop method, place the same ingredients into a large stock pot.
- Cook the tea: If using Instant Pot, lock the lid in place and cook on high pressure for 18 minutes, then manually release the steam. If using stovetop, bring the mixture to a boil, reduce heat and simmer covered until apples are soft and cinnamon sticks begin to uncurl, about 30 minutes; then remove from heat and steep, covered, for an additional 10 minutes.
- Strain the tea: Position a fine mesh sieve over a pitcher or jar and slowly pour the apple mixture, ensuring solids remain in the pot. Gently press the apples with the back of a spoon to extract juices without letting the solids pass through.
- Cool the tea: Allow the strained tea to cool completely to room temperature before transferring it into a tightly sealed pitcher or glass jar for storage.
- Serve and enjoy: Pour the apple tea into cups and enjoy it hot, cold, or at room temperature based on your preference.
Notes
- The apples do not need to be peeled; their skins add extra flavor and nutrients.
- Choosing sweet, firm apples like Fuji or Gala enhances the tea’s natural sweetness and body.
- You can adjust the amount of brown sugar depending on your sweetness preference.
- Steeping the tea after cooking helps deepen the flavors further.
- This tea can be stored refrigerated for up to 5 days in a tightly sealed container.
- For a spicier version, add more ginger or a pinch of cayenne pepper.
