Yuzu Tea (Korean Yuja Cha)

To make the yuzu fruit syrup

1. Optional: like with my maesil, I like to soak the yuzu fruit in baking soda to remove pesticides. Rinse well after then dry carefully. Remove any brown pieces of skin.
2. Cut the fruit in half, then half again (i.e. you get 4 quarters.)
3. Julienne the peels, removing the seeds and the pith (the latter will make the tea too bitter.) Keep any juice that runs out.
4. Blend the pulp and the juice.In a sterilised glass jar, layer the peel followed by a layer of honey/ sugar- you will need equal amounts of the two- then another layer of yuzu etc till the jar is full. Note: Make sure the top layer is sugar/ honey so no fruit is exposed.
5. Leave out for 1 day: it can take longer if you make a big batch.
6. Stir every day with a sterilized dry spoon till dissolved- then store in the fridge.You can eat it immediately but the flavor won't have fully developed. I suggest waiting at least 10 days. Note: if using rock sugar, it will take about 2 weeks at room temeperature to "dissolve."

To make yuzu tea

1. Combine at least 1 Tablespoon of yuzu cheong (including the bits of fruit) with 1 Cup of water, sitrring well.