Korean Citron Tea (Sweet Yuzu Marmalade Hot Drink)

Rinse the teacups with very hot water and let them warm for about one minute, then shake out the water.

A cold cup cools the drink quickly and weakens the citrus aroma before serving.

Divide the 6 tablespoons of yuja marmalade between the warmed cups, then add 1 tablespoon honey and 0.5 teaspoon ginger juice.

Stir these first so the thick marmalade loosens and does not sit in heavy clumps at the bottom.

Boil 500 ml water, then let it cool briefly until it reaches 85-90C.

Do not pour furiously boiling water directly onto the marmalade, because excessive heat can dull the fragrance and bring out more bitterness.

Pour in a small amount of hot water first and loosen the marmalade, then add the remaining water slowly.

Stir down to the bottom with a spoon so the peel, honey, and ginger disperse evenly through the tea.

Add 1 teaspoon of lemon juice and stir once more.

Check that the honey and yuja marmalade are evenly dissolved in the 500 ml of water.

Float 2 citron slices on top and serve while steam is still rising.

Stir once before drinking or serving each cup, because the peel can settle and the final sips may otherwise become much sweeter.