Oksusu Cha - Corn Tea

Article by Gil "hannaone"
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Image by hannaone: Angelica Root

옥수수차 Oksusu-cha

Korean Traditional Beverage
Oksusu-cha, also known as Korean corn tea, is a classic Korean beverage made from corn kernels. Although it’s called “tea,” it’s not made from tea leaves. Instead, it’s essentially boiled corn water.
Oksusu-cha is a caffeine-free infusion and is popular as a comforting hot drink during winter. Its slightly nutty flavor makes it a staple in Korean homes, alongside its close relative, barley tea (Bori cha).
Corn tea is a simple beverage with only two ingredients - roasted corn and water. It can be served hot, room temperature, or cold. The tea is a light to deep golden color with a somewhat nutty, somewhat grainy flavor.
The simplest way to make this tea is to buy already toasted corn, either whole kernel or cracked. if you have the time, however, you can make it from scratch.


Ingredients
4 Fresh ears of Corn

Directions
Remove the husk and silk from the corn.
Par boil the corn (Place in boiling water for about 2 or 3 minutes).
Rinse in cold water.
Strip the corn kernels from the cob.

Oven Dry
Pre-heat oven to 150F
Spread the corn evenly on a flat sheet pan.
Dry the corn for about 2 hours, then reduce heat to 130F and dry for another 4 to 5 hours.

De-Hydrator
Follow manufacturer's instructions.

Oven Roast
Pre-heat oven to 300F.
Spread dried corn kernels on a flat sheet pan.
Roast until kernels are browned.

Pan Toast
Spread dried kernels in a skillet over medium heat.
Cook until kernels are browned, shaking or stirring occasionally.

You can store the whole kernels or use a blender or food processor to crack (rough chop) the dried corn by pulsing a couple of times. If you crack the corn it is recommended that you place it in small tea bags.

To make "tea"
Use about one tablespoon of roasted corn (or 1 tea bag) per 8 ounce cup of water.
Boil the water and corn together for a few minutes for a light tea or longer for a strong tea.