Tea Sommelier’s Tip: The best way to make hot roasted corn tea is using whole corn kernels. When it becomes cloudy, it is a sign that it’s about to spoil. I love corn tea, but I live in a country where I can´t get hold of these products. No need to sweeten this tea — drink it as is. STEP 2: Bring to a boil then simmer for 10 minutes. Rinse and drain barley or corn.

Filtered water will make a better tasting corn tea than tap water. It can also increase urination and decrease inflammation. Although the drink is naturally sweet, sugar is sometimes added when a sweeter flavor is desired. Once done, turn the heat down and let the tea steep … The flavor is smoother than crushed corn kernels in tea bags. – Keep oksusu cha in the refrigerator up to a week. Bring the mixture up to a boil and then reduce heat to a low simmer. STEP 1: Put corn tea bag and water in a pitcher or glass container. Sadly, no one in my family was eating them. Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook! Ice is optional with cold brew since the tea is already cold. And well, it tastes like watered down corn.

Nope, corn doesn’t have any caffeine and neither does roasted corn tea. Pin it to your Pinterest board! Easy London Fog Drink (Earl Grey Tea Latte), How to Make the Best Bubble Tea (Boba Tea), How to Make Tea Lattes + 17 Tea Latte Recipes, 24 Delicious Tea Sandwiches Perfect for Tea Parties. !” response when I gave her a bag of my home made Oksusu cha. You can roast longer for a more robust, almost burnt flavor. The roasted corn I buy have really big kernels so I would go for corn with the biggest kernels you can find. Roast the kernels in a wok or frying pan. I drink corn silk tea every alternate days and it would be good if I can make them myself.

Dry the kernels and corn silk outside in the shade for 1-2 days (if weather is dry and warm). Store oksusu cha in the refrigerator for up to a week. I did mine while I was washing dishes and doing other things around the kitchen. Performance & security by Cloudflare, Please complete the security check to access. Served ice cold on a hot summer day, it quenches your thirst like nothing else. Brewing it for longer will result in a darker color and more pronounced taste. Break off kernels from each cob by hand. Depending on the heat and the amount of corn in the wok, the time may differ. Oksusu cha is a more warming food and Bori Cha is a cooling food so you may actually have a little bit of tummy reaction if you drink a lot of Bori cha and you have a cold body type. Combine corn and barley tea! It’s so much easier than brewing whole corn kernels hot then cooling it down. Use the second method if you have other things to do. Cooking Time: 1 hr + time for drying              Difficulty: Easy                              Servings: 40 x 6 cups. oz. When all kernels become evenly golden brown, you are done.

I'm JinJoo! To make iced corn tea, use tea bags steeped in cold water. I agree to allow Kimchimari to use this information to provide me with the latest recipes and newsletters with tips for cooking Korean Food. The more burnt flavor will taste more similar to teas sold at markets. Want to save this roasted corn tea brew guide for later?

I love this combo. Nutritional Facts in my recipe cards are provided as an estimate and may not be accurate. STEP 3: Discard tea bag and pour tea into a cup. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation. Honestly, I would have never imagined making corn tea at home. Store it in an airtight plastic bag or in a glass container with an airtight lid. Cloudflare Ray ID: 5daad10f2abcc837 I'm a certified Tea Sommelier and a self-proclaimed iced tea master.

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