Homemade Yuzu Tea: A Recipe for Winter Immunity and Warmth
Make Goheung Yuzu Tea! How to Make Yuzu Tea to Protect Your Body from Winter Colds.
As winter arrives, I made this healthy yuzu tea to prevent colds and stay warm this winter. It’s perfect for a cozy and healthy season!
Ingredients- 3kg of fresh Goheung Yuzus
- 2kg of sugar (white or brown, adjust to taste)
Cooking Instructions
Step 1
Since the peel of the yuzu is used for the tea, first wash the yuzus thoroughly by soaking them in water mixed with baking soda for about 10 minutes. Then, rinse them 2-3 times under running water to remove any dirt or pesticide residue.
Step 2
After washing, thoroughly dry the yuzus with a clean kitchen towel or paper towels. Any remaining moisture can lead to mold growth during storage, so this step is crucial.
Step 3
Once dry, cut the yuzus in half. Use a small teaspoon to carefully scoop out the seeds. There are surprisingly many seeds, so dig deep into the fruit with the spoon to remove them all. (Tip: You can soak the removed seeds in rice wine (cheongju) and use it as a cooking wine to remove gamey odors from meat dishes.)
Step 4
Now, it’s time to separate the yuzu pulp from the peel. Gently twist and peel the rind using a paring knife or a peeler. Try to peel as thinly as possible without removing too much of the white pith.
Step 5
For the peeled rind, gently press and remove the stem end. Then, julienne the rind into very thin strips. Toss these strips with 500g of the sugar and set aside.
Step 6
Scoop out the pulp from the yuzu halves. You can use a spoon or your fingers to separate the flesh. Place the yuzu pulp into a blender or food processor and blend until smooth. It’s nice to have a slightly pulpy texture rather than a completely liquid consistency.
Step 7
Mix 1kg of sugar into the blended yuzu pulp until well combined. In a separate bowl, mix the julienned yuzu peels with the remaining 500g of sugar (total sugar used: 1kg + 500g + 500g = 2kg).
Step 8
Sterilize a glass jar. Layer the blended yuzu pulp and the sugared yuzu peels into the jar. Fill the jar about 80-90% full. Seal the jar and let it ferment at room temperature for about a week. After fermentation, store it in the refrigerator. Dilute with hot water to drink. It will be tangy at first, but the sweetness and yuzu aroma will meld beautifully over time, making it incredibly delicious!
