Korean Style Lemon Tea Recipes

YUJA TEA (KOREAN CITRON TEA) RECIPE

Steps:

• Sterilize a glass jar in a pot of boiling water.
• Rinse the yuja fruit in running water. You may use bi-carb soda and/or coarse salt to scrub the yuja skin. Pat dry yuja with some paper towels.
• Separate the yuja - rind, pulp and juice, pith and seeds. Discard the pith and seeds. Thinly slice the yuja rind in even shapes and sizes. If you need more tips on this step, refer above "Tips for Preparing Yuja for Marmalade".
• Blend the yuja pulp and juice (but not the rind) in a mixer or blender. (Depending on the volume of yuja-cheong you're making, you may need to use a handheld blender instead).
• Combine blended yuja with sugar in a clean bowl and mix them well. Place the sliced yuja rind in the sterilized jar then pour over the yuja and sugar mixture. Stir with a clean teaspoon.
• Close the lid and sit the jar at room temperature until the sugar dissolves. Depending on the volume, it may take a few days to dissolve all the sugar. During this time, stir the yuja-cheong using a clean teaspoon everyday.
• Transfer the jar into the fridge until used up. The marmalade taste improves as times goes by. (i.e. It tastes better from week 1 to 2 of making it. Also the subtle bitterness improves from week 3 of making it.)
• Dissolve 2-3 teaspoonfuls of yuja-cheong (yuja marmalade) into a cup of water. Serve. (You can eat the yuja rind if you wish.)

KOREAN HONEY CITRUS TEA (COOKED VERSION)

Steps:

• Set a stainless cooking pot on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to pot. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs, honey until the scale read 2 lbs, and water until the scale reads 2 1/2 lbs.
• Place saucepan on stovetop and bring to a boil, stirring as needed. Reduce to simmer, and simmer 1-2 hours, stirring occasionally.
• Transfer mixture to jars. Process in water bath to seal if desired. Place unsealed jars in the refrigerator. According to your measure of patience, wait 1-4 weeks before using.
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

KOREAN HONEY CITRUS TEA (RAW VERSION)

Steps:

• Set a bowl on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to bowl. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs. Toss with a spoon and leave for 2 hours.
• After 2 hours, pour in honey until the scale read 2 lbs.
• Transfer mixture to glass jars with lids. If necessary, add a bit more honey until the fruit solids are covered with liquid.
• Place jars in the refrigerator. According to your measure of patience, leave it in the refrigerator 1-4 weeks before using. (I personally only lasted 24 hours, but it's supposed to improve with age.).
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.