Korean Quince Tea Guide - Chinese Quince

The weather is getting colder and winter is certainly on the horizon. One thing we enjoy drinking on a cold day is a nice hot cup of Quince Tea which is also known as Mogwacha. Quince may not be a regular visitor to your fruit bowl but it might have a place in your kitchen thanks to this simple guide. Quince Tea is simple to prepare and can less a few week at least in the refrigerator.

Ingredients needed to make Korean Quince Tea

Here are the ingredients required to make our version of Korean Quince Tea:

* Quince (we used Green Chinese Quince)
* Sugar

Optional (we didn’t use any of these but others do):

* Fresh Ginseng
* Ginger
* Cinnamon

Korean Quince Tea Picture Guide

Korean Quince Tea Guide - Cut

1 – Cut the Quince in half.

Korean Quince Tea Guide - Inside

2 – Clean out all of the seeds. (optional – remove the skin)

Korean Quince Tea Guide - Diced

3 – Dice into small segments.

Korean Quince Tea Guide - Complete

4 – Cut again into thin slices.

Korean Quince Tea Guide - Sugar Korean Quince Tea Guide - Jar

5 – Add sugar and the quince slices into a jar or container.

Korean Quince Tea Guide - Full Jar

6 – Seal the container and leave in a refrigerator for 2 or 3 days allowing the sugar to dissolve.

Korean Quince Tea Guide - Finished Tea

7 – Add a spoonful to a cup or glass and fill the rest with hot water and enjoy.


If you have any questions or comments regarding making Quince Tea or anything related please feel free to let us know, either via email, our Social Media Homes or by commenting below.

Tim & Jeonghye
Modern Seoul

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