Yuja Tea (Korean Citron Tea) Recipe
User Reviews
5
Yuja Tea (Korean Citron Tea) Recipe
Description
This Yuja Tea recipe begins with preparing yuja-cheong, a citron marmalade made by combining a 1:1 ratio of yuja fruit and sugar in a sterilized jar. The yuja fruit is cleaned carefully, discarding pith and seeds, while the rind is thinly sliced. The pulp and juice are blended separately and mixed with the sugar before combining all components in the jar. The jar is left at room temperature, stirred periodically until all the sugar dissolves, which may take several days depending on volume.
The preserved marmalade develops a thick, fragrant, and sweet-tart citrus flavor that forms the base of the tea. To serve, a spoonful of the marmalade is mixed into hot or cold water, yielding a soothing, fragrant tea rich in citrus aroma.
This preparation method allows for long storage and multiple servings. The marmalade fits comfortably in a 490 ml jar, yielding 10-15 servings. Variations and substitutes for the citrus fruit and sugar can influence the marmalade's taste and texture.
Ingredients
INGREDIENTS FOR YUJA-CHEONG (CITRON MARMALADE)
- 240 g yuzu (yuja) fruit, 8.4 ounces
- 240 g white sugar (or your choice of sweetener), 8.4 ounces
INGREDIENTS FOR YUJA TEA (YUZU TEA)
- 2-3 tsp yuja-cheong (citron marmalade), homemade or store bought
- 1 cup water (hot or cold)
Instructions
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.)
Notes
- Maintain a 1:1 weight ratio of yuja fruit to sugar for proper marmalade consistency in a 16-ounce jar.
- The marmalade volume produced yields approximately 10 to 15 servings of yuja tea.
- Refer to preparation tips for yuja fruit, including substitutes and sugar alternatives, to optimize flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Sodium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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