Wintermelon tea, which is also known as “dong gua cha” or “white gourd drink”, is a large fruit native to Southeast Asia and has been used to prepare a traditional beverage in various Asian cultures for centuries.
To make wintermelon tea, the flesh of the fruit is first sliced, de-seeded, and then boiled with sugar to create a syrup which is then mixed with water to create a refreshing beverage.
The taste of wintermelon tea can be described as mildly grassy, and reminiscent of a mild tasting melon or cucumber, with a light, clean finish. The flavor profile can also have a slightly earthy undertone, particularly when infused with ingredients such as brown sugar or molasses.
Some variations of wintermelon tea may include additional flavors, such as lemon, which adds a tart, citrusy note, or herbal infusions, such as mint or basil, contribute an aromatic, fresh undertone. In some other recipes, spices such as cinnamon or ginger might be added for a warmer, spicier flavor.