Korean Honey Citrus Tea Cooked Version Food

YUJA TEA (KOREAN CITRON TEA) RECIPE

Steps:

• Sterilize a glass jar in a pot of boiling water.
• Rinse the yuja fruit in running water. You may use bi-carb soda and/or coarse salt to scrub the yuja skin. Pat dry yuja with some paper towels.
• Separate the yuja - rind, pulp and juice, pith and seeds. Discard the pith and seeds. Thinly slice the yuja rind in even shapes and sizes. If you need more tips on this step, refer above "Tips for Preparing Yuja for Marmalade".
• Blend the yuja pulp and juice (but not the rind) in a mixer or blender. (Depending on the volume of yuja-cheong you're making, you may need to use a handheld blender instead).
• Combine blended yuja with sugar in a clean bowl and mix them well. Place the sliced yuja rind in the sterilized jar then pour over the yuja and sugar mixture. Stir with a clean teaspoon.
• Close the lid and sit the jar at room temperature until the sugar dissolves. Depending on the volume, it may take a few days to dissolve all the sugar. During this time, stir the yuja-cheong using a clean teaspoon everyday.
• Transfer the jar into the fridge until used up. The marmalade taste improves as times goes by. (i.e. It tastes better from week 1 to 2 of making it. Also the subtle bitterness improves from week 3 of making it.)
• Dissolve 2-3 teaspoonfuls of yuja-cheong (yuja marmalade) into a cup of water. Serve. (You can eat the yuja rind if you wish.)

KOREAN HONEY CITRUS TEA (RAW VERSION)

Steps:

• Set a bowl on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to bowl. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs. Toss with a spoon and leave for 2 hours.
• After 2 hours, pour in honey until the scale read 2 lbs.
• Transfer mixture to glass jars with lids. If necessary, add a bit more honey until the fruit solids are covered with liquid.
• Place jars in the refrigerator. According to your measure of patience, leave it in the refrigerator 1-4 weeks before using. (I personally only lasted 24 hours, but it's supposed to improve with age.).
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

HONEY CITRUS SOUTHERN ICED TEA

Steps:

• Bring 4 cups water to a simmer in a saucepan. Remove from the heat, add the tea bags and let steep for 8 minutes. Remove the tea bags and stir in the honey. Let cool.
• Add the sweetened tea to a pitcher along with 2 cups ice and another 4 cups water; stir. Add the sliced kumquats (if using), key limes and lemon. Pour into glasses over ice and garnish with mint.

KOREAN YUJA CHA (YUZU CITRON TEA)

Steps:

• Slice the yuja fruits thinly and quarter them. Leave the peel intact but remove the seeds.
• In a large bowl, dissolve the honey in the warm water, making a thick syrup.
• Add the yuja fruit slices to the honey mixture, mixing to combine to make the yuja chung (yuja marmalade).
• Keep in a closed container at room temperature for one day and then store in the refrigerator.
• To make tea, dissolve 1 spoonful of yuja chung into hot water.
• When you drink the tea, you also eat the bits and pieces of yuja fruit and rind that come your way.

KOREAN HONEY CITRUS TEA (COOKED VERSION)

Steps:

• Set a stainless cooking pot on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to pot. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs, honey until the scale read 2 lbs, and water until the scale reads 2 1/2 lbs.
• Place saucepan on stovetop and bring to a boil, stirring as needed. Reduce to simmer, and simmer 1-2 hours, stirring occasionally.
• Transfer mixture to jars. Process in water bath to seal if desired. Place unsealed jars in the refrigerator. According to your measure of patience, wait 1-4 weeks before using.
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

LEMON SLICES IN HONEY / CITRUS CONCENTRATE FOR YOUR HEALTH

Steps:

• Start by pouring some honey, layer lemons limes and orange slices in a glass jar alternating with honey. Let it set at least 8 hours in the refridgartor.
• To serve, stir 2 tablespoons of the honey mixture into an 8 oz. cup of boiling water, hot ginger tea or hot herbal tea.
• Or for a cold drink add sparkling water and ice.
• Get cozy and enjoy!

KOREAN GINGER TEA

Steps:

• Clean the ginger well
• Rinse the cinnamon in cold water.
• Thin slice the ginger.
• Put the ginger, cinnamon, and water into a pot.
• Boil it on medium (or low) heat for about 25-30 minutes.
• Sieve the ginger and cinnamon. (Use a white straining cloth if you can, to catch the small dirt from the cinnamon).
• Serve it in a tea cup. (You can also add some pine nuts and honey).

SORE THROAT TEA

Steps:

• Place all the ingredients except the honey in a small pot.
• Add about 1 1/2 to 2 cups water and bring to a boil over high heat.
• When it comes to a rolling boil, turn off heat and cover.
• Let it infuse for 5-10 minutes.
• Serve and sweeten with honey to taste.

CITRUS ICED TEA

Steps:

• In a large saucepan, bring the water and sugar to a boil.
• Reduce heat, add juices and lime peel.
• Simmer, uncovered, 30 minutes.
• Strain syrup; refrigerate 2 hours.
• For one serving: Add 1/4 cup syrup to 3/4 cup tea.