Your comprehensive guide to Korean yuja tea (yuzu tea). Yuja tea is a fragrant, sweet, tangy and slightly bitter tasting (nonetheless very delicious) herbal tea. It's particularly popular during the colder months in Korea. Learn how to make it at home!
Keyword: korean citron tea, yuja tea, yujacha, yuzu tea
Author: Sue | My Korean Kitchen
INGREDIENTS FOR YUJA-CHEONG (CITRON MARMALADE)
240gyuzu(yuja) fruit, 8.4 ounces
240gwhite sugar(or your choice of sweetener), 8.4 ounces
INGREDIENTS FOR YUJA TEA (YUZU TEA)
2-3tspyuja-cheong(citron marmalade), homemade or store bought
1cupwater (hot or cold)
HOW TO MAKE YUJA-CHEONG
Sterilize a glass jar in a pot of boiling water.
Rinse the yuja fruit in running water. You may use bi-carb soda and/or coarse salt to scrub the yuja skin. Pat dry yuja with some paper towels.
Separate the yuja - rind, pulp and juice, pith and seeds. Discard the pith and seeds. Thinly slice the yuja rind in even shapes and sizes. If you need more tips on this step, refer above “Tips for Preparing Yuja for Marmalade”.
Blend the yuja pulp and juice (but not the rind) in a mixer or blender. (Depending on the volume of yuja-cheong you’re making, you may need to use a handheld blender instead).
Combine blended yuja with sugar in a clean bowl and mix them well. Place the sliced yuja rind in the sterilized jar then pour over the yuja and sugar mixture. Stir with a clean teaspoon.
Close the lid and sit the jar at room temperature until the sugar dissolves. Depending on the volume, it may take a few days to dissolve all the sugar. During this time, stir the yuja-cheong using a clean teaspoon everyday.
Transfer the jar into the fridge until used up. The marmalade taste improves as times goes by. (i.e. It tastes better from week 1 to 2 of making it. Also the subtle bitterness improves from week 3 of making it.)
HOW TO MAKE YUJA TEA (KOREAN CITRON TEA)
Dissolve 2-3 teaspoonfuls of yuja-cheong (yuja marmalade) into a cup of water. Serve. (You can eat the yuja rind if you wish.)