My Family's Yuzu Tea

hd4000    Mei 11, 2020    Comment   

My Family's Yuzu Tea. Yuja tea / yuzu tea (yujacha, 유자차) is a herbal tea made with yuja-cheong (유자청) aka yuja citron marmalade. I love good food and simplifying recipes. Here you will find my best and family approved recipes.

The yuzu-cha is added to hot water or tea to make a sweet 'tea', which is really refreshing. Try a tablespoon or so in a mug with boiling water. You can use honey instead of sugar, but I think in this case sugar works best since it doesn't interfere with the yuzu fragrance. You can have My Family's Yuzu Tea using 4 ingredients and 12 steps. Here is how you cook that.

Ingredients of My Family's Yuzu Tea

1. It's 1 of as much (to taste) Yuzu (I used 760 g, or 10 fruits).
2. It's 1 of I used 3 bottles that can hold 400 ml each Clean container.
3. Prepare 1 of Sugar (40-50% net weight of the yuzu, without the seeds; I used 280 grams).
4. It's 1 of Honey (40-50% net weight of the yuzu, without the seeds; I used 280 grams).

The label says "Yuzu tea," but it is like an orange marmalade as YUZU is an Asian citrus. It's OK to mix it into hot water and drink it as tea, but also it can It might make decent Yuzu tea, but as marmalade the taste is sub-par. It's too sweet and lacks bright aroma and the hint of refreshing bitterness that is. My first taste of yujacha, a marmalade made from yuzu that's mixed with hot water to make a warm beverage perfect for winter.

My Family's Yuzu Tea instructions

1. Rinse the yuzu well, and wipe away any excess water with a paper towel. Weigh them out..
2. Slice the yuzu in half..
3. Layer a colander in a bowl, and squeeze the yuzu inside. Discard the seeds..
4. You won't need the seeds, just the juice. Weigh the seeds and subtract that from the original mass. The seeds usually weigh a little less than 10% of the original mass..
5. Transfer the juice into an empty container. I separated the juice into 3 containers..
6. Slice the yuzu skin in half, then julienne that as finely as you can. Use both the skin and the sac. Remove the stem..
7. Divide into equal portions, and pack into the container..
8. Add the sugar. If the container fills up, press down with a spoon..
9. Pour in the honey. I usually place the container on a scale to weigh as I work..
10. Done with the prepping. Don't worry about mixing, it's not necessary..
11. This is how it looks like after 5 days. It's ready to be served. Actually, you can drink it after 2 days, but it still tastes a little bitter..
12. Pour a decent amount of the yuzu tea into a cup. Pour some hot water over it, and enjoy. I usually scoop up the skin and eat that too..

See how to prepare it and how. This is a light, soft, moist and not-so-sweet cake, which is best consumed cold. My family likes this cake very much and finished it up with. Yuja-cha (유자차; 柚子茶) or yuja tea is a traditional Korean tea made by mixing hot water with yuja-cheong (yuja marmalade). Yuja tea is popular throughout Korea, especially in the winter.