HONEY CITRON TEA FROM SCRATCH
Korean Honey Citron Tea is an herbal drink made with yuzu or yuja fruit.
Provided by Jee Choe
Categories Drinks
Time 7m
Number Of Ingredients 3
Steps:
- Clean and slice citron fruit. Discard the seeds.Since we're using the entire fruit including the peel, make sure it's thoroughly cleaned. I like to clean it by spraying it with vinegar then scrubbing it clean under running water. Cut citron in half, then in thin slices.
- Mix all ingredients in a bowl.In a bowl, mix together the sliced yuzu, sugar, and honey until well combined. The honey and sugar will break down the yuzu peel, making it soft.
- Stir 1 tablespoon of citron tea in a cup of hot water.Citron fruit peel can be eaten.
Nutrition Facts : Calories 114 kcal, Carbohydrate 31 g, Protein 1 g, Sodium 1 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
YUJA TEA (KOREAN CITRON TEA) RECIPE
Your comprehensive guide to Korean yuja tea (yuzu tea). Yuja tea is a fragrant, sweet, tangy and slightly bitter tasting (nonetheless very delicious) herbal tea. It's particularly popular during the colder months in Korea. Learn how to make it at home!
Provided by Sue | My Korean Kitchen
Categories Drinks
Time 20m
Number Of Ingredients 4
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.)
Nutrition Facts : Calories 67 kcal, Carbohydrate 18 g, Protein 1 g, Sodium 1 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
KOREAN YUJA CHA (YUZU CITRON TEA)
Korean Yuja Cha (Yuzu citron tea) is a popular winter tea made with citrus fruit and honey that's delicious.
Provided by Naomi Imatome-Yun
Categories Beverage
Time P1DT10m
Number Of Ingredients 7
Steps:
- Slice the yuja fruits thinly and quarter them. Leave the peel intact but remove the seeds.
- In a large bowl, dissolve the honey in the warm water, making a thick syrup.
- Add the yuja fruit slices to the honey mixture, mixing to combine to make the yuja chung (yuja marmalade).
- Keep in a closed container at room temperature for one day and then store in the refrigerator.
- To make tea, dissolve 1 spoonful of yuja chung into hot water.
- When you drink the tea, you also eat the bits and pieces of yuja fruit and rind that come your way.
Nutrition Facts : Calories 6 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 2 g, Fat 0 g, ServingSize 10 cups of tea, UnsaturatedFat 0 g
KOREAN HONEY CITRUS TEA (COOKED VERSION)
This 'tea' is delicious, and very soothing on the throat through the winter. In Korea, it is made with pomelo or citron, but I have also enjoyed it with lemon, and have heard that it can be made with any citrus fruit. Among my small circle of Korean friends, no one makes this at home, so I learned from some kind of sketchy instructions off the internet, and am enjoying the results. In the comments section, I welcome input from anyone who can tell me more. This makes a wonderful winter holiday gift.
Provided by Kate S.
Categories < 4 Hours
Time 2h
Yield 5 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 310.5, Sodium 15.9, Carbohydrate 81.9, Fiber 0.1, Sugar 81.3, Protein 0.2
KOREAN GINGER TEA
From koreanrecipes.org.If spicy is not your thing,don't boil it for that long.Just a little simmer to get it just the way you like it.Koreans eat very spicy food so I'm not surprised by boiling it for 25-30 minutes.Even though I love hot food,for me even the 15 minutes was too much.I suggest to taste it and turn off the heat when is suites your taste.
Provided by littlemafia
Categories Beverages
Time 25m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Clean the ginger well
- Rinse the cinnamon in cold water.
- Thin slice the ginger.
- Put the ginger, cinnamon, and water into a pot.
- Boil it on medium (or low) heat for about 25-30 minutes.
- Sieve the ginger and cinnamon. (Use a white straining cloth if you can, to catch the small dirt from the cinnamon).
- Serve it in a tea cup. (You can also add some pine nuts and honey).
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