I’ve decided to post about this delicious Korean “tea” because, even though it’s delicious hot and is particularly helpful during cold and flu season, it can also be enjoyed on ice throughout the warmer months. I was first served this wonderfully flavorful brew at Jin Soon in the East Village, where I occasionally have a pedicure (although I stopped wearing polish on my toes a couple of years ago). They call it “citrus tea.” When I asked about it they told me it comes “pre-mixed,” and when I pressed them they said it was from a can with Korean writing on it. Hmmm…I could tell it didn’t really have any actual tea in it, but I was perplexed by the type of citrus, as it was sweet without any hint of bitterness despite the pulpy rind floating in it. I next encountered this tea at HanGawi, a favorite vegetarian Korean restaurant, where the ginger tea with pine nuts is also a winner. And by then I got a clue and googled it to find out just what exactly I was drinking.
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