Yuja Tea (Korean Citron Tea)

Discover just how to make one of one of the most prominent Oriental teas– yujacha (yuja tea or yuzu tea) in the house!

This Oriental citron tea is made with unique yuja fruit. The tea has an unique fragrance as well as is scrumptious as well as soothing. A best beverage for winter months. (However actually, for any type of various other periods!)

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WHAT IS YUJA TEA (KOREAN CITRON TEA)

Yuja tea/ yuzu tea (yujacha, 유자차) is a natural tea made with yuja-cheong (유자청) also known as yuja citron marmalade. Usually, yuja-cheong is made with yuja fruit, sugar and/or honey at 1 to 1 proportion.

You make the tea by merely watering down 2-3 tsp well worth of yuja-cheong in a mug of warm water.

You can likewise integrate it with ice as well as carbonated water as well as make some revitalizing honey citron cold tea. It is just one of my favored summer season beverages.

The tea has a wonderful as well as a little sour preference, in addition to a bitter pleasant preference. Yuja is recognized to be abundant in vitamic C as well as citric acid, so it is made use of as a natural solution to eliminate colds in Korea.

WHAT IS YUJA (YUZU FRUIT)

Yuja (유자, likewise referred to as yuzu) is a kind of citrus fruit which stemmed from main China as well as tibet location.

Nowadays, it is mainly expanded in China, Korea as well as Japan, though according to this Oriental encyclopedia, Oriental produced yuja has thicker skin as well as more powerful scent than its equivalents.

Yuja appears like a smaller sized variation of yellow grapefruit, however with even more irregular skin. When it comes to the preference, it is zesty, sharp as well as bitter pleasant– like lemon, mandarine orange as well as grapefruit done in one.

Yuja is most typically made use of in marmalades referred to as yuja-cheong (as stated earlier) in Korea. As soon as you make yuja-cheong, you can conveniently change this component right into a natural tea, a clothing (e.g. yuzu sauce) or a treat flavorer.

YUJA/ YUZU SUBSTITUTES

Searching for yuja isn’t a simple job for lots of people. (It had not been very easy for me either! I needed to drive 3 hrs– one means, to check out a yuja ranch in a neighboring state. Also after that I considered myself fortunate.)

The quickest as well as most convenient different service for fresh yuja is acquiring a container of yuja-cheong from your regional Oriental, Eastern grocer or Amazon.com. It is rather very easy to find in the tea area island. Clearly, all the effort is currently provided for you in this instance.

However if you like a do it yourself technique as well as are unfortunate with sourcing the yuja fruit, you might attempt utilizing meyer lemon rather. (If you wish to find out about the distinction in between the normal lemon as well as meyer lemon, review it from below.)

While it will not provide you the specific very same preference as yuja, you can definitely resemble the preference. I have actually made the tea with my house expanded meyer lemons prior to as well as the preference was equally as excellent. On an incentive side, meyer lemon tea had not been as bitter as real yuja tea.

SUGGESTIONS FOR PREPARING YUJA/ YUZU FOR MARMALADE

As I stated briefly currently, to make yuja tea you require to make the tea base, yuja-cheong (yuja marmalade), initially.

This procedure begins with completely cleaning as well as drying out the yuja. As you will certainly be consuming the peel of the yuja, you will certainly wish to scrub the skin effectively. Lots of people utilize bi-carb soft drink and/or crude salt to help the cleaning procedure.

After that cutting the yuja fruit properly is the following vital action.

I discovered that lots of people like to very finely cut the entire fruit (up and down) as well as just different out the seeds as you cut it. However, I such as to prepare yuja by segmenting it. Why? Due to the fact that the tea preferences much better in my point of view. I will certainly specify soon after discussing the actions included initially.

1. Cross cut yuja in fifty percent. I discover that it is much easier to eliminate the seeds when the fruit is reduced sample as opposed to up and down reduced.
2. Get rid of any type of seeds from the yuja utilizing a fork. There will certainly be great deals of seeds installed in the deep end of the pulp too, so do not miss them. (I need to state that this entire procedure is a little bit laborious.)
3. Cut up the yuja right into areas (e.g. 4 quadrant). Different the pulp from the peel as well as placed the pulp right into a dish. You could utilize a tsp to provide utilize. Make certain you do this over the dish to capture any type of valuable juice also. (Yuja is costly as well as it is rather a completely dry citrus range contrasted to lemon or orange, so you will certainly wish to decrease any type of waste.)
4. Get rid of the white pith from the peel utilizing a sharp blade. It seems like you’re cutting some type of fish fillet for sashimi. Throw out the white pith. Very finely cut the external layer (yuja skin) as well as alloted.

As you can visualize, this procedure is a little bit much more labor extensive than just how the majority of people would certainly prepare yuja, however I assume it deserves it.

Why? That’s due to the fact that the white pith provides a truly bitter preference. I can normally endure moderate anger of any type of food however when I made some sets of yuja tea leaving the white pith on, the tea was extremely undesirable to consume alcohol as a result of its bitter preference.

So if you’re as choosy as I am as well as do not assume you can endure a bitter tea, I advise you to eliminate white pith of the yuja adhering to the actions over.

SUGAR AS WELL AS SUGAR REPLACEMENTS

Previously on I stated that, usually yuja-cheong is made with yuja, sugar and/or honey at 1 to 1 proportion.

After doing 5-6 rounds of screening, it ends up that, my choice is utilizing 100% white sugar as opposed to utilizing various other sugar (e.g. raw sugar, honey or coconut sugar). My 2nd choice being raw sugar.

I was really amazed by this due to the fact that as a whole, I attempt to utilize much less refined sugar as well as select even more all-natural types of sugar.

What I suched as concerning utilizing white sugar is that it did not subdue the citron taste. Additionally, the shade of the tea had to do with right when I offered it.

I recognize some individuals could pick honey as opposed to sugar. However you will certainly discover that the taste as well as the scent of honey is a little bit overwhelming, so you could dislike the all-natural scent as well as taste of the citron.

Obviously, if you do not mind concerning all these, of course go all out. You can also do 50% sugar as well as 50% honey. Or at various proportions. I really did not have adequate yuja to check all these variants.

One more point worth reference is that, while I was looking into for “healthy and balanced sugar”, I found coconut sugar that’s been applauded for its wellness advantages by lots of wellness web sites.

However to my dissatisfaction, coconut sugar was without a doubt the most awful alternative to sugar or honey in this dish regarding the tea preference is worried.

It tasted much more like a medication! Do you understand?

If you made use of a different kind of sugar for this dish, please share what you made use of as well as just how it ended up. We would certainly like to recognize!

Currently onto the dish.

ACTIVE INGREDIENTS FOR HOMEMADE YUJA-CHEONG (CITRON MARMALADE)

• 240g/ 8.4 ounces yuja (yuzu) fruit
• 240g/ 8.4 ounces white sugar (or your selection of sugar)

* The fruit to sugar proportion is 1 to 1.

** The over components must suit 490ml/ 16 oz sphere mason maintaining container (broad mouth). It suffices for 10– 15 offers.

HOW TO MAKE YUJA-CHEONG

1. Sanitize a glass container in a pot of boiling water.

2. Wash the yuja fruit in running water. You might utilize bi-carb soft drink and/or crude salt to scrub the yuja skin. Rub completely dry yuja with some paper towels.

3. Different the yuja– skin, pulp as well as juice, pith as well as seeds. Throw out the pith as well as seeds. Very finely cut the yuja skin in also sizes and shapes. If you require much more suggestions on this action, refer over “Tips for Readying Yuja for Marmalade”.

4. Mix the yuja pulp as well as juice (however not the skin) in a mixer or blender or food processor. (Relying on the quantity of yuja-cheong you’re making, you might require to utilize a portable blender or food processor rather).

5. Incorporate the combined yuja with sugar in a tidy dish as well as blend them well. Location the sliced up yuja skin in the sanitized container after that put over the yuja as well as sugar mix. Mix with a tidy tsp.

6. Shut the cover as well as rest the container at space temperature level up until the sugar liquifies. Relying on the quantity, it might take a couple of days to liquify all the sugar. Throughout this moment, mix the yuja-cheong utilizing a tidy tsp everyday.

7. Transfer the container right into the refrigerator up until consumed. The marmalade preference enhances as times passes. (i.e. It tastes much better from week 1 to 2 of making it. Additionally the refined anger enhances from week 3 of making it.)

ACTIVE INGREDIENTS FOR YUJA TEA (YUZU TEA)

• 2-3 tsp yuja-cheong (citron marmalade), homemade or shop acquired
• 1 mug water (warm or chilly)

HOW TO MAKE YUJA TEA (KOREAN CITRON TEA)

1. Liquify 2-3 teaspoonfuls of yuja-cheong (yuja marmalade) right into a mug of water. Offer. (You can consume the yuja skin if you want.)

HOW TO SAVE YUJA-CHEONG

As long as you sanitized the container correctly, you must have the ability to maintain the marmalade in the refrigerator for as much as 2 months.

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