Hi everybody! Remember my recipe for yuja-cha (yuja tea) I filmed in Korea years ago? https://www.maangchi.com/recipe/yujacha I live in New York City so every year I order yuja fruit from a farm in California and make yuja-cha. The taste is so good and the aroma is fantastic. Yuja grown in Korea is much better but this is better than nothing! : ) I know you guys can't find yuja easily, so you can make a small portion and substitute with lemon. | Maangchi

Yuja Wang playing Tea for Two (!) | Pianoforte

Keep this recipe handy! This Korean-inspired Yuja-cha or Citron Tea combines the distinctive flavors of Meyer lemons or Yuja fruit with the soothing sweetness of honey. It's the perfect warm treat for chilly nights. Here's how to make this must-try tea!Ingredients:* 2–3 Meyer lemons or Yuja (citron fruit), thoroughly washed* 1 cup of honey or raw sugar, adjust to taste* A clean, sanitized glass jar with a tight-fitting lidPreparation:1. Thinly slice the Meyer lemons or Yuja, including the peel,

Yuja Cheong (Yuzu) ingredients - Yuja (Yuzu) - White sugar - Salt ‘Cheong’ is a traditional Korean syrup made by mixing fruits with sugar and letting them mature without heat. Through osmotic pressure, the sugar slowly draws out the ingredient’s moisture and aroma, creating a naturally fragrant, sweet syrup. Cheong is used as a substitute for sugar in cooking or mixed with water to make tea. ‘Yuja-cheong’ is one of the most iconic types of cheong. It is made by preserving yuja (citron) peel and