Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) is the kind of comforting, aromatic drink that instantly makes you feel at home, whether you’re curled up on a rainy afternoon or hosting friends for a cozy get-together. Sweet apples, warming ginger, and deeply spiced cinnamon swirl together in every sip, offering a naturally sweet, fruity tea with just the right zing of spice. Making this tea from scratch not only fills your kitchen with the fragrance of autumn, but also captures the heart of Korean hospitality in a single cup. Trust me, once you taste this soul-soothing concoction, you’ll understand why it’s cherished across generations.
Ingredients You’ll Need
Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) might taste incredibly special, but the secret really lies in a short list of totally accessible ingredients. Each one stars in its own way, from the mellow sweetness of apples to the tingly heat of fresh ginger, making every cup a flavorful, healing treat.
- Apples (2 lbs / 900 grams): Use sweet and firm apples like Gala, Fuji, or McIntosh for bright flavor and a golden hue. No need to peel—just wash, core, and chop!
- Water (10 cups): The base of the tea that carries all the infused goodness; filtered or spring water is ideal to let the flavors shine.
- Brown Sugar (2 Tbsp / 25 grams): Adds a light caramel depth that complements the fruit and spices without overwhelming them—adjust to taste.
- Ginger (4-inch piece / 55 grams): Fresh ginger root brings a zippy warmth and balance to the tea; don’t skimp!
- Cinnamon Sticks (2): These unfurl as they simmer, infusing the tea with a rounded, comforting spice that makes each sip a delight.
- Black Peppercorns (2 tsp): Just a pinch, but don’t leave them out—they add a subtle peppery note that makes the tea come alive.
How to Make Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha)
Step 1: Prep Your Apples
Wash your apples thoroughly, especially if you’re using organic varieties, since you’ll be keeping the skins on. Core and quarter them—no need to peel! The skins add flavor and gorgeous color to the finished tea, so don’t skip this shortcut.
Step 2: Slice Ginger and Gather Spices
Give your ginger a good rinse. You can peel it if you prefer a milder flavor, but leaving the skin on adds an earthy depth. Cut it into rough slices; they don’t need to be pretty, just chunky enough to infuse their magic. Have your cinnamon sticks and peppercorns ready now so the tea builds flavor from the very start.
Step 3: Simmer the Tea (Instant Pot or Stovetop)
If using an Instant Pot, add apples, sliced ginger, brown sugar, cinnamon sticks, peppercorns, and 10 cups of water to the pot. Lock the lid and cook for 18 minutes at high pressure, then quick release the steam. For the stovetop method, add everything to a large stockpot, cover, and bring to a boil. Reduce heat and simmer (covered) for about 30 minutes, until the apples are soft and the cinnamon sticks have unfurled. Turn off the heat and let everything steep for another 10 minutes to deepen the flavor.
Step 4: Strain and Press
Set a fine mesh sieve over a large pitcher or mason jar. Carefully pour the hot tea through the sieve, letting the apples and spices stay behind in the pot. Use the back of a spoon to gently press the apples, squeezing out every drop of sweetness and aroma. Take your time—this step makes the difference!
Step 5: Cool and Store
Let the tea cool completely at room temperature. Once cooled, seal it tightly in a pitcher or jar. You can serve the Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) right away, or store it in the fridge to enjoy chilled on warmer days.
Step 6: Serve and Enjoy
Pour yourself a steaming mug or refreshing glass, depending on the season or your mood. This tea is delicious hot, cold, or simply at room temperature. Every cup celebrates the cozy charm of homemade Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha).
How to Serve Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha)
Garnishes
Dress up each cup with a thin apple slice, a twist of lemon, or even a cinnamon stick. Even a delicate scattering of pomegranate seeds looks festive and offers bursts of tartness that pair beautifully with the sweetness of Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha).
Side Dishes
Pair your tea with Korean rice cakes, little honey cookies, or a plate of persimmon slices for a traditional tea-time feel. Savory snacks like roasted seaweed or mochi even offer a fun playful contrast to the tea’s natural sweetness.
Creative Ways to Present
For special gatherings, serve Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) in clear glass cups so everyone can admire its golden hue. For a winter touch, float a dried citrus wheel or add a splash of sparkling water for a refreshing apple-ginger spritz. You can even serve it in a teapot alongside tiny teacups, encouraging guests to linger and savor every sip.
Make Ahead and Storage
Storing Leftovers
Store leftover Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) in a tightly sealed glass pitcher or jar in the refrigerator. The flavors actually deepen after a day, making tomorrow’s mug even more delicious.
Freezing
If you have extra, Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) freezes well! Just pour cooled tea into freezer-safe containers or silicone ice cube trays for single servings. Defrost as needed for a quick, comforting cup anytime.
Reheating
Warm your stored tea gently on the stove or in the microwave, being careful not to boil it. You can also enjoy it straight from the fridge over ice for a summery version. Either way, that spicy-sweet goodness is always ready to shine.
FAQs
Can I make Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) without an Instant Pot?
Absolutely! The stovetop method is just as effective and fills your kitchen with irresistible fragrance. Simply follow the simmering instructions, and your tea will turn out perfectly every time.
What kind of apples are best for this tea?
Sweet, firm varieties like Gala, Fuji, Cortland, Ambrosia, or McIntosh are ideal. If you prefer a more tart profile, Granny Smiths also work, but you may need to adjust the sugar to taste.
Can I make this tea ahead for a party or big gathering?
Definitely. Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) is a wonderful make-ahead option. Brew it a day before, store in the fridge, and just warm up or chill as needed. It tastes even richer after a night of melding flavors.
Is it possible to make this tea sugar-free?
Yes! You can skip the brown sugar altogether, or use a sugar substitute of your choice. The apples bring plenty of natural sweetness on their own.
Can I use ground cinnamon and ginger instead of whole?
If whole spices aren’t available, ground versions will work in a pinch—use a teaspoon of each and be sure to strain the tea very well before serving, as the texture will be different.
Final Thoughts
If you’ve never simmered apples, ginger, and cinnamon together, you’re about to discover a new favorite comfort drink. Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) is a breeze to make, endlessly adaptable, and guaranteed to bring a little extra warmth to your day. Go on—brew a batch, and let this beloved Korean tea turn your kitchen into a haven of sweet, spiced joy!
Print
Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) Recipe
- Total Time: 1 hour
- Yield: 10 servings
- Diet: Vegetarian
Description
Warm up your day with this delightful Korean Apple Tea infused with ginger and cinnamon, known as Saegwa Cha. A comforting and aromatic beverage perfect for any time of day.
Ingredients
Apples
- 2 lbs (900 grams) Apples *Sweet, firm, preferably organic apples such as Gala, Fuji, Cortland, Ambrosia, or McIntosh.
Other Ingredients
- 10 cups water
- 2 Tbsp (25 grams) brown sugar
- 4 inch (55 grams) Ginger *preferably organic
- 2 cinnamon sticks
- 2 tsp black peppercorns
Instructions
- Chop apples. Wash apples thoroughly. Quarter and core the apples. They do not need to be peeled.
- Instant Pot directions: Add apples, sliced ginger, brown sugar, cinnamon sticks, peppercorns, and 10 cups of water to the cooking pot. Lock the lid into place and cook for 18 minutes at high pressure. When the timer beeps, release the steam manually. Remove the cooking pot insert and set on the counter to cool briefly.
- Stove top directions: Add apples, sliced ginger, brown sugar, peppercorns, and 10 cups of water to a stockpot. Cover and bring to a boil. Lower heat and simmer (covered) until the apples are soft and the cinnamon sticks have uncurled a little, about 30 minutes. Keep covered and steep for an additional 10 minutes, off the heat.
- Transfer to a pitcher. Place a pitcher or mason glass jar (you may need several) on the counter. Place a fine mesh sieve over the opening of the pitcher or jar, which will catch any debris. Pour the apple tea slowly and gently so the apples and cinnamon sticks stay inside the cooking pot and do not fall out. Every so often, press the apples with the back of a large spoon to release the juices. They will be very soft. Be careful as you pour!
- Cool. Cool completely at room temperature. Transfer and store in a pitcher or glass jar, tightly sealed.
- Enjoy. Pour the Apple Tea into a cup. Enjoy hot, cold, or room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Beverage
- Method: Boiling, Steeping
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 14g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
