Iced Nokcha with Toasted Rice and Plum
Cold-brewed nokcha blended with toasted rice and a splash of Korean plum extract (maesil) — a refreshing, nutty-sweet iced tea built for hot afternoons.
Korea's summers are humid and intense, and iced tea culture there leans toward clean, lightly sweet, low-fuss drinks rather than heavily sugared ones. This iced nokcha keeps that spirit, layering in toasted rice for a deeper, more savory backbone reminiscent of hyunmi-cha.
Cold-brewing is the better method here: steeping nokcha overnight in cold water extracts its sweetness and nutty character while leaving behind much of the bitterness that a hot brew chilled over ice can pick up.
Maesil-cheong (Korean green plum syrup) adds a tart, fruity sweetness that's traditional in Korean kitchens for everything from marinades to drinks. It plays beautifully against nokcha's toasted notes, balancing savory and sweet in a single glass.
Serve tall over plenty of ice on a hot afternoon. It's substantial enough to feel like a proper drink rather than a watered-down dilution of hot tea, and refreshing enough to drink by the pitcher.
Ingredients
- 3 tbsp nokcha leaves (jungjak or daejak grade)
- 1 tbsp toasted rice (hyunmi) or 2 tbsp roasted barley
- 4 cups cold water
- 3 tbsp maesil-cheong (Korean green plum syrup)
- Ice cubes
- Lemon or lime slices, for garnish
How to make it
- 1Combine nokcha leaves and toasted rice in a pitcher with cold water.
- 2Cover and refrigerate 8–10 hours, or overnight.
- 3Strain through a fine sieve, discarding the solids.
- 4Stir in maesil-cheong until dissolved, adjusting sweetness to taste.
- 5Serve over ice with a slice of lemon or lime.
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