Yulmu-cha

Yulmu-cha (Korean Job's Tears Tea)

A traditional Korean roasted grain tea made from yulmu (Job's tears), prized for its nutty, toasty aroma and naturally caffeine-free, slightly sweet character. It is brewed strong and served either hot or as a refreshing iced pour-over over summer.

Prep

5 min

Cook

25 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •100 g (3½ oz) yulmu (Job's tears, hulled), sold in Korean markets as yulmu-mallip; pearled barley is a workable substitute if true yulmu is unavailable
• •1500 ml (6¼ cups) cold water
• •20 g (¼ cup loosely packed) dried jujubes (daechu), optional; adds a gentle, rounded sweetness
• •15 g (about 5 slices) fresh ginger, optional; for a warmer, sharper finish
• •30 ml (2 tbsp) honey or rice syrup (jocheong), to taste, optional

Steps

1. 1 Rinse the yulmu in a bowl under cold running water, then drain well.
2. 2 Toast the yulmu in a dry skillet or wok over medium-low heat for 8 to 10 minutes, stirring constantly, until the grains turn a deep golden brown and smell strongly nutty and popcorn-like. Do not rush this step or the tea will taste raw.
3. 3 Transfer the toasted grains to a heavy pot, add the 1500 ml cold water, and add the jujubes and ginger now if using.
4. 4 Bring to a boil over medium-high heat, then reduce to a steady simmer. Skim off any pale foam that rises during the first few minutes.
5. 5 Simmer uncovered for 15 to 20 minutes; the liquid should reduce slightly and deepen to a pale tan, and the grains should feel tender when pressed between your fingers.
6. 6 Strain the tea through a fine-mesh sieve into a serving pot or directly into cups or a heatproof pitcher.
7. 7 Stir in honey or jocheong to taste while the tea is still hot enough to dissolve it. Serve hot in small cups, or chill and pour over ice. Reuse the grains once by simmering a second, lighter batch from the same grains.