Yujacha
| Yujacha | |
| Hangul | 유자차 |
|---|---|
| Hanja | 柚子茶 |
| Revised Romanization | Yujacha |
| McCune–Reischauer | Yujach‘a |
Yujacha or yuja cha (citron tea) is a traditional Korean tea (herbal tea) made from the citrus fruit yuzu. Yuja (유자) fruit is thinly sliced with its peel and combined with honey or sugar, prepared as fruit preserves or marmalade. The fruit is so prepared because of its otherwise sour and somewhat bitter taste. Although the word Yuzu is sometimes translated into English as citron, the citron and the yuzu are distinct types of citrus fruits.
Ingredients
How to make Yuja cha
To make Yuja cha, first split the peel and inside of the Yuja and preserve them separately in sugar. After a while boil the inside in water. Then slice the peel and pour the boiled water in a cup. In addition, there we need a table spoon of Yujacheong, which is made of marinated Yuja in honey and stored in a glass of jar for four or five months. In past, people used to marinate Yuja in late fall and drink it as a tea with warm water in hot summer and cool water in cold winter. People now have jars of Yujacheong at home and drink Yuja cha whenever they want.
References
- ↑ "The Wonderful World of Korean Food". Korea National Tourism Organization. AsiaFood.org. Archived from the original on 2006-03-02. Retrieved 2011-10-15.
Spoon out 1 tablespoon of the sugared citron, with juice, per cup of boiling water to make tea. A few pine nuts would be nice.
External links
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Wikimedia Commons has media related to Yujacha. |
- (Korean) Preservation and usages of yuja from namu-ro.com
