Korean Citron Tea (Sweet Yuzu Marmalade Hot Drink)
Quick answer
Yujacha is a Korean citron tea made by dissolving yuja marmalade in hot water, releasing the intense citrus fragrance locked in the candied peel.
What makes this special
- Yujacha preserves volatile citrus aromas by dissolving honeyed citron marmalade in water at ninety degrees.
- 85-90°C water preserves yuzu's volatile citrus aroma
- Honey underlays yuzu's bitterness for layered sweetness
Key ingredients
Core cooking flow
- 1 Rinse the teacups with very hot water and let them warm for about one minute, then shake out the water.
- 2 Divide the 6 tablespoons of yuja marmalade between the warmed cups, then add...
- 3 Boil 500 ml water, then let it cool briefly until it reaches 85-90C.
Yujacha is a Korean citron tea made by dissolving yuja marmalade in hot water, releasing the intense citrus fragrance locked in the candied peel. Honey deepens the sweetness beneath the marmalade's natural bitter edge, and a half teaspoon of fresh ginger juice introduces a warm, peppery sensation to each swallow. A few drops of lemon juice sharpen the acidity and make the citrus profile more vivid, while thin citron slices floating on top continue to release aroma as the tea cools. Water temperature between 85 and 90 degrees Celsius preserves the volatile aromatic compounds best, and rinsing the cup with hot water beforehand slows how quickly the drink loses heat. Yujacha has long been a household remedy for sore throats and the early stages of a cold, valued for the vitamin C in the citron peel and the warming effect of ginger working together.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Step
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.
- 3Heat
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.
- 4Step
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.
- 5Step
Add 1 teaspoon lemon juice and stir once more, then taste the tea.
If it feels too sweet, add a little more hot water; if the acidity is sharp, let it stand briefly so the citrus aroma settles.
- 6Finish
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.
After the steps
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