Ugeunpi & Kudzu Root Tea for Seasonal Allergy Relief
How to Brew Ugeunpi Tea (Elm Bark Tea) and Kudzu Root Tea for Allergies and Colds
During the changing seasons with significant temperature fluctuations, many people suffer from allergies. My husband, who never had allergies before, developed them recently and finds them quite bothersome. Today, I’m sharing how to brew ‘Ugeunpi Tea’ (Elm Bark Tea), known for its benefits for allergies. Ugeunpi, or elm bark, has been used as traditional medicine for a long time. When soaked in water, it releases a sticky mucilage, earning it the nickname ‘pine tree’ or ‘nose tree’. Today, I’ve added kudzu root to the brew for an even richer and nuttier flavor. Let me walk you through the benefits, brewing time, and how to enjoy this delicious tea!
Ingredients- Dried Elm Bark (Ugeunpi) 50g
- Dried Kudzu Root 30g
- Water 1.5L (approx. 7.5 cups)
Cooking Instructions
Step 1
TIP: It’s said to be even better when brewing Ugeunpi and Kudzu Root together. However, brewing just Ugeunpi will still yield a delicious tea!
Step 2
Ugeunpi is rich in antioxidants like flavonoids, saponins, catechins, tannins, and luteolin. The sticky mucilage that forms when it contacts water is also beneficial for the skin. It’s particularly known for helping with allergies, promoting diuresis, and aiding in better sleep.
Step 3
Kudzu root is also abundant in saponins, which can help regulate blood sugar levels and are beneficial for preventing cardiovascular diseases, making it a healthful ingredient.
Step 4
The prepared elm bark and kudzu root need to be rinsed. Place them in a colander and gently rinse under running water 2-3 times to remove any dirt or dust. Lightly shake off excess water. Be careful not to wash them for too long, as this might cause beneficial compounds to leach out.
Step 5
To make it easier to remove the ingredients after brewing, I placed the rinsed Ugeunpi and kudzu root into a tea bag (or a reusable mesh bag). If you don’t have one, you can add them directly to the water and strain them out later using a sieve.
Step 6
Now, let’s start brewing the tea! Add 1.5L of water and the Ugeunpi and kudzu root (in the bag) to a pot. Bring it to a boil over high heat.
Step 7
Once the water begins to boil vigorously, reduce the heat to low. Leave the lid slightly ajar and simmer gently for about 30 minutes. This allows the flavors and nutrients to infuse fully into the water without making the broth cloudy.
Step 8
After 30 minutes, turn off the heat. Keep the lid on and let the tea steep as it cools down completely. This resting period allows the flavors and aromas to deepen, enhancing the tea’s overall character. Think of it as a ‘tempering’ process.
Step 9
Once the tea has cooled completely, carefully remove the tea bag (or the brewed ingredients). Pour the finished Ugeunpi and Kudzu Root Tea into a clean bottle and store it in the refrigerator. It’s best to consume it within a few days while it’s fresh. Drinking 1-2 cups daily can be beneficial for maintaining your health during the changing seasons.
