A popular Korean tea made with yuzu and sugar, known as yuja cheong (육자첯) or yuzu marmalade.


 

What is Citron?

Citron refers to a large citrus fruit with thick rind.
Citron is less juicy and full of big seeds, I swear that one citron fruit carries at least 20 big seeds!
Citron is also known as yuzu in Japan or Yuja in Korea.

What is Citron Tea?

Citron tea is a popular drink in Korea.
Another common name for citron tea goes is yuzu tea (Japan) or yuja cha (Korea).

Yuja cha or citron tea is made from yuzu.
Eveything from yuzu fruit is used with exception of pith and seeds.

Yuzu peels macerate in sugar to make yuzu marmalade known as yuja-cheong.
No cooking is required to make yuzu marmalade.

What is citron tea good for?

Any citrus drink is known to have some health benefits and has been used to combat cold and flu, just like hot honey lemon drink or ginger tea.

How to make Citron marmalade (yuja cheong) for Citron Tea(yuja cha)?

Citron tea is one of the easiest to make!
Only 2 ingredients required: yuzu and sugar.

Step 1: Clean yuzu with baking soda

Clean and scrub yuzu with baking soda to get rid of any wax or red scale (pest) on the yuzu skin.


Soak yuzu for 20 minutes.

Step 2: Clean yuzu with salt

Use a new soft bristle toothbrush, rub gently with salt.
Yuzu looks rougher, more dimpled than lemon, so a good scrub with salt will remove any nasties hiding within its dimpled skin.


again soak with water.

Step 3: wipe dry yuzu

Step 4: Remove yuzu seeds

Cut yuzu in half.


Be sure to remove all the seeds.
Yuzu seeds are big compared to lemons, however, yuzu seeds tend to 'hide' deep within, extract them carefully with small fork and place bowl underneath to catch yuzu juice.

Step 5: Blend yuzu juice and segments

Yuzu has much less juice than any citrus fruit.
Be sure to catch every drop of it!


Remove yuzu segments into a bowl or straight to blender.
Carefully check for any seeds especially the smaller ones.


Add pulp/ yuzu segment into a blender or food processor.


Add yuzu juice (my food processor, Nutribullet, needs some liquid to get it started)
And if you have a stick blender, it works just as good.


Yuzu juice and pulp ready for the next stage.

Step 6: Yuzu peel

Remove pith as much as you can.
Citron tea will have a bitter after taste with pith on.


Thinly slice yuzu peel.

Step 7: Making Yuja cheong or yuzu marmalade for Korean citron tea

Add sugar to thinly sliced yuzu peel.


Add blended juice and segments.


Mix thoroughly.


Set aside for 30 minutes to let it macerate.

Step 8: Bottling yuja cheong

Sterilised bottles before using.

How to sterilise bottles?

Fill a 5 litre pot with water.
Bring water boil.
Gently lower bottles into hot boiling water and leave it for 5 minutes.
Add lid to the pot.
After 5 minutes transfer to a cooling rack, turn bottles upside down (bottom facing up)


Carefully spoon yuja-cheong into sterilised bottles.
Cover and close the lid.
Wipe any mess! Note that sugar may cystallised and may 'glue' lid to bottle and make it harder to open later.


Let the yuja cheong sits at room temperature for a day before storing them in the refrigerator.

How to make Citron tea?

Scoop 1 teaspoon or 2 into a mug.
add more if you like your citron tea sweet.


Add boiling water into your cup.
Enjoy :)

FAQ on Citron tea

1. How do I keep citron tea?

As this recipe do not use any preservatives, so it is best to always keep them in the fridge.

2. How long can I keep citron tea?

It is best to use within 2 weeks and always keep in the fridge.

3. Can I use honey instead of sugar?

I will update this segment here.

I just made another batch of citron tea using organic honey.

Video on How to Make Citron Tea