Yuja Cha, Korean Citron Tea from Sliced Yuzu and Honey

What you need

• 2 large yuzu, or 4 small, about 1 cup when sliced
• 100 g (1/2 cup) granulated sugar
• 85 g (1/4 cup) honey
• 250 ml (1 cup) hot water, per cup of tea

Method

Restated from the original video

1. 1

   Scrub the yuzu well under running water, since the peel goes into the tea, and dry them.

2. 2

   Cut each yuzu in half, pick out the seeds, then slice the halves as thinly as you can, peel and all.

3. 3

   Mix the sliced yuzu with the sugar and honey in a bowl until every slice is coated.

4. 4

   Spoon it into a clean glass jar, leaving some space at the top for the juices that will form.

5. 5

   Leave the jar at room temperature overnight, then stir with a clean spoon and refrigerate. It is ready once the sugar has dissolved and keeps for about a month in the fridge.

6. 6

   For each cup, stir 1 tbsp of the yuzu marmalade, slices included, into the hot water. Eat the softened peel along with the tea.

Imported from ohhowcivilized.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.