Korean Citron Yuzu Tea
We’re deep into cold and flu season and if you’re looking for a little relief or just a nice hot beverage to warm up with, I have just the thing. Citron Tea or yujacha is a very popular and traditional Korean cold remedy that is actually NOT a tea.
It’s tea in the loosest sense of the word in that it’s something you can stir into hot water and drink.
I don’t know anyone that makes citron tea from scratch and I can see why. Citron tea is made from the citrus fruit yuzu (yuja in Korean) and getting my hands on yuzu was not an easy feat. After searching around, I was able to find it at a Japanese supermarket for $5.50 each. EACH.
Yuzu tastes like a mix of lemon, orange, and grapefruit all in one.
If you have ever had the citron tea from the jar, the ingredient list made me want to try making my own. Instead of the 3 ingredients I needed for mine, the ones sold in stores had at least six ingredients, some of which I couldn’t even pronounce.
Well, at least the ones in the jar can last forever in the fridge and my version only lasts about 1-2 months.
The biggest difference is the cost. A store-bought jar costs about $8 and can make about 35 servings. My version costs about $12 and can make a whopping 6 servings. Ha. It’s not something you can make at home to save money, that’s for sure.
The recipe itself is SUPER simple and comes together in a few minutes. No need to preheat an oven or get out a saucepan for the stove. It’s all about cutting (the yuzu into thin slices) and mixing (the sugar, honey, and sliced yuzu). That’s it.
You can make the citron tea by using all sugar or all honey but I found that making it with all honey completely masked the yuzu flavor so I like to add mostly sugar instead.
It looks like jam or preserves and you just need a tablespoon or two into a cup of hot water and you’re good to go. It doesn’t have any caffeine so it won’t keep you up.
What do you do with the yuzu bits floating around? You eat it! It packs a nice Vitamin C punch. It’s a drink you chew.
Korean Citron Yuzu Tea
Makes 6 servings
2 large yuzus or 4 small yuzus (about 1 cup, sliced)
1/2 cup sugar
1/4 cup honey
Thoroughly clean yuzu fruit. I like to clean the fruit by spraying with vinegar then rinsing in water.
Slice yuzus in half, then slice thinly. Throw out the seeds.
In a bowl, mix together the sliced yuzu, sugar, and honey until well combined. Store in airtight container in the refrigerator.
To make tea, stir 1-2 tablespoons of yuzu mixture into a cup of hot water. Be sure to eat the yuzu rind and bits floating around.