Yuzu Tea (Korean Yuja Cha)

Ingredients

• 1 Tablespoon Yuzu syrup (Shop-bought or homemade. See below for what you need to make yuzu cheong at home.)
• 1 Cup Water
• 1 Cup fresh yuzu
• 1 Cup Honey

Instructions

1. 1

   --- To make the yuzu fruit syrup ---

2. 2

   Optional: like with my maesil, I like to soak the yuzu fruit in baking soda to remove pesticides. Rinse well after then dry carefully. Remove any brown pieces of skin.

3. 3

   Cut the fruit in half, then half again (i.e. you get 4 quarters.)

4. 4

   Julienne the peels, removing the seeds and the pith (the latter will make the tea too bitter.) Keep any juice that runs out.

5. 5

   Blend the pulp and the juice.In a sterilised glass jar, layer the peel followed by a layer of honey/ sugar- you will need equal amounts of the two- then another layer of yuzu etc till the jar is full. Note: Make sure the top layer is sugar/ honey so no fruit is exposed.

6. 6

   Leave out for 1 day: it can take longer if you make a big batch.

7. 7

   Stir every day with a sterilized dry spoon till dissolved- then store in the fridge.You can eat it immediately but the flavor won't have fully developed. I suggest waiting at least 10 days. Note: if using rock sugar, it will take about 2 weeks at room temeperature to "dissolve."

8. 8

   --- To make yuzu tea ---

9. 9

   Combine at least 1 Tablespoon of yuzu cheong (including the bits of fruit) with 1 Cup of water, sitrring well.