📝 About This Recipe
Yujacha is a beloved Korean herbal tea made from the Yuja fruit, a citrus known for its intoxicating fragrance that sits somewhere between a grapefruit and a mandarin. This recipe guides you through creating 'Yuja Cheong,' a thick, marmalade-like preserve that captures the bright, tart essence of the fruit in a golden honey syrup. Rich in Vitamin C and traditionally used to ward off winter chills, this tea is a soothing, bittersweet embrace in a cup.
🥗 Ingredients
The Fruit
- 2 lbs Fresh Yuja (Yuzu) Fruit (firm, bright yellow, and organic if possible)
- 2 tablespoons Coarse Sea Salt (for scrubbing the rinds)
- 1/4 cup Baking Soda (for deep cleaning the citrus skin)
The Sweeteners
- 1.5 lbs White Granulated Sugar (equal weight to the prepared fruit)
- 1/2 cup Raw Honey (high quality, for depth of flavor and floral notes)
For Serving (Per Cup)
- 1 cup Hot Water (steaming but not boiling (about 180°F))
- 2-3 tablespoons Prepared Yuja Cheong (including the sliced rinds)
- 3-5 pieces Pine Nuts (traditional garnish)
- 1 sprig Fresh Mint (optional for a modern aromatic touch)
- 1-2 pieces Dried Jujubes (thinly sliced into flower shapes)
👨🍳 Instructions
-
1
Begin by thoroughly cleaning the Yuja. Scrub the skins with coarse sea salt to remove wax, then soak in a bowl of water with baking soda for 10 minutes. Rinse under cold running water and pat completely dry with a clean towel.
-
2
Sterilize your glass storage jars by boiling them in water for 10 minutes or running them through a high-heat dishwasher cycle. Ensure they are bone-dry before use.
-
3
Slice the Yuja in half horizontally. Using a small spoon or your fingers, carefully remove all the seeds. Set the seeds aside (they contain pectin and can be used for other preserves, but are too bitter for this tea).
-
4
Separate the pulp from the rind. You can do this by gently squeezing the juice and pulp into a large mixing bowl, then scraping the remaining white pith and juice out of the skins.
-
5
Finely julienne the Yuja rinds into very thin matchsticks, about 1-2 inches long. The thinner the slices, the more surface area for the sugar to extract those essential oils.
-
6
Roughly chop the collected pulp and combine it with the julienned rinds and any juice in the large mixing bowl.
-
7
Weigh the fruit mixture. Measure out an equal weight of granulated sugar. This 1:1 ratio is crucial for preservation and the correct syrupy consistency.
-
8
Add about 80% of the sugar to the fruit. Mix thoroughly with a wooden spoon until the sugar begins to dissolve and the mixture looks glossy.
-
9
Stir in the 1/2 cup of honey. This adds a complex sweetness and acts as a natural preservative.
-
10
Pack the mixture tightly into your sterilized jars, leaving about an inch of headspace at the top.
-
11
Pour the remaining 20% of the sugar over the top of the mixture in each jar. This 'sugar cap' helps prevent oxidation and mold growth during the initial fermentation.
-
12
Wipe the rims of the jars clean, seal tightly, and leave at room temperature for 1-2 days until the sugar is fully dissolved, then move to the refrigerator.
-
13
Let the flavors develop in the fridge for at least 3-7 days before using. The rinds will soften and become translucent.
-
14
To serve, place 2-3 tablespoons of the preserve into a mug. Pour in hot (not boiling) water and stir well until the syrup is incorporated.
-
15
Garnish with a few pine nuts and sliced jujubes. The pine nuts will float on top, adding a nutty aroma with every sip.
💡 Chef's Tips
Always use a completely dry spoon when scooping the preserve from the jar to prevent spoilage. If you cannot find fresh Yuja, Meyer lemons mixed with a bit of orange zest make a decent, though not identical, substitute. Don't discard the rinds when drinking the tea; they are edible, delicious, and packed with nutrients. If the sugar at the bottom of the jar isn't dissolving after two days, give the mixture a gentle stir with a sterilized spoon. For the best flavor, use raw, local honey which complements the floral notes of the citrus fruit.
🍽️ Serving Suggestions
Pair with 'Yakgwa' (Korean honey cookies) for a traditional afternoon snack. Serve iced by mixing the preserve with sparkling water and plenty of ice for a refreshing 'Yuja Ade'. Use a spoonful of the tea base as a glaze for roasted chicken or pan-seared duck breast. Whisk a tablespoon into plain Greek yogurt or pour over vanilla bean ice cream for an instant dessert. Stir into a hot hot toddy with a splash of whiskey or bourbon for a comforting nightcap.