Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha)

If you’re searching for cozy comfort in a cup, let me introduce you to Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha). This fragrant, gently sweet tea is a beloved Korean healing drink, brimming with juicy apples, warm cinnamon, spicy ginger, and just a whisper of black peppercorn. With every sip, you’ll discover a delicious harmony of flavors that soothe and invigorate all at once — perfect for chilly mornings, afternoon pick-me-ups, or simply taking a moment for yourself. Plus, it’s as easy to make as it is delightful to drink!

Ingredients You’ll Need

The beauty of Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) is in its simplicity. Each ingredient shines, working together to create a brew that’s far greater than the sum of its parts; don’t skip these essentials, as they all play a role in lifting the taste and fragrance of this tea to something truly memorable.

• Apples: Use sweet, firm apples like Gala, Fuji, Cortland, Ambrosia, or McIntosh — no need to peel, just core and quarter for a naturally sweet flavor.
• Water: The base of the tea; filtered water is best for a clean, pure taste.
• Brown Sugar: Adds a subtle, toasty sweetness that complements the spicy notes of ginger and cinnamon.
• Ginger: Reach for a chunky, organic piece; it brings a lovely zing and warmth, balancing the apples’ sweetness.
• Cinnamon Sticks: Essential for that classic cozy aroma and a gently spicy finish.
• Black Peppercorns: An unexpected touch that heightens the spices and deepens the overall flavor — don’t leave them out!

How to Make Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha)

Step 1: Prepare Your Ingredients

Wash the apples thoroughly since you’ll be using their skins for extra flavor and color. Quarter and core each apple, and set aside. Give your ginger a gentle scrub, then slice it into thin pieces to maximize its spicy, aromatic infusion. If you’re a fan of efficiency, prep everything while your water heats!

Step 2: Combine Ingredients in Pot

Place the apples, sliced ginger, brown sugar, cinnamon sticks, black peppercorns, and 10 cups of water into your Instant Pot or a sturdy stockpot. This is when your kitchen will begin to smell absolutely incredible, and trust me, anticipation only makes it better.

Step 3: Cook and Infuse

For Instant Pot users, secure the lid and cook at high pressure for 18 minutes, then manually release the steam. If you’re on the stovetop, bring everything to a boil, then reduce the heat and let it simmer (covered) for about 30 minutes, until the apples are tender and the cinnamon sticks have unfurled. After simmering, turn off the heat and let the blend steep, still covered, for an additional 10 minutes to coax out every bit of goodness from the ingredients.

Step 4: Strain the Tea

Set up a pitcher or large mason jar with a fine mesh sieve over the opening. Carefully pour or ladle the hot tea through the sieve, pressing on the apple chunks with the back of a spoon to release even more essence and juice. This step ensures every drop is brimming with flavor, minus any unwanted pieces or debris.

Step 5: Cool and Store

Allow your Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) to cool completely at room temperature. Once it’s cooled, transfer to a tightly sealed pitcher or glass container and refrigerate. Your tea is now ready to enjoy hot, cold, or at room temperature — truly, it’s delicious any way you pour it.

How to Serve Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha)

Garnishes

Dress up each cup with an extra cinnamon stick for stirring or a thin slice of apple on the rim. If you have them on hand, a few cranberries or dried jujubes floating in the tea add a festive pop of color and a gentle nod to Korean culinary tradition.

Side Dishes

This tea pairs beautifully with simple, mildly sweet Korean pastries like yakgwa (honey cookies) or a plate of rice cakes (tteok). The subtle flavors of the tea enhance the treats, making snack time feel that much more special.

Creative Ways to Present

Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) is stunning when served in clear glass mugs — the amber color gleams invitingly. For gatherings, try offering it in a punch bowl over ice with floating apple slices and cinnamon sticks, turning a humble tea into the star of your next brunch or holiday table.

Make Ahead and Storage

Storing Leftovers

Pour leftover tea into a sealable glass pitcher or mason jar and keep it refrigerated for up to a week. The flavors actually meld and deepen after a day or two, making each cup even more flavorful.

Freezing

If you want to keep Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) on hand longer, freeze it in portions using ice cube trays or freezer-safe containers. Pop out a few cubes and thaw as needed to enjoy an instant cup of cozy anytime.

Reheating

Reheat your tea gently on the stovetop or in the microwave, just to warm — avoid boiling, which can muddle the delicate flavors. If serving cold, simply pour over ice or straight from the fridge for a refreshing sip.

FAQs

Can I make Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) less sweet?

Absolutely. The apples bring plenty of natural sweetness, so you can adjust or skip the brown sugar entirely if you prefer a lighter touch. Taste as you go and make it your own!

Can I substitute the black peppercorns with something else?

If black peppercorn isn’t your thing, try a pinch of whole cloves for a more “mulled” flavor. Just remember, cloves are strong, so a little goes a long way.

Which apple variety works best?

Sweeter, firmer apples like Gala, Fuji, or Ambrosia tend to yield the richest, most flavorful tea, but honestly, any apple you love will work well — just avoid too-tart or mealy varieties.

Is Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) caffeine-free?

Yes! This soothing tea contains no caffeine at all, making it a great choice for any time of day, even right before bedtime.

Can I add other spices or fruits?

Definitely. Pears, star anise, dried jujubes, or even a splash of honey all make tasty additions. The base recipe is wonderfully flexible, so feel free to experiment with seasonal fruit or spices you love.

Final Thoughts

I can’t wait for you to try Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) in your own kitchen — it’s such a soul-warming tradition and a unique way to use fresh apples. Brew up a pot, share it with someone you love, and let this aromatic tea become a new favorite in your home!

Print