Discover how to create YUJA TEA (KOREAN CITRON TEA), one of the most well-known Korean teas, at yourself. Yuja fruit is used to prepare this distinctive Korean citron tea. The tea is wonderful and soothing, and it has a distinct aroma. A great beverage for the winter.

Yuja-cheong, also known as yuja citron marmalade, is used to make yuja-cha, also known as yuja tea or yuzu tea (yujacha, ). Typically, yuja-cheong is produced in a 1:1 ratio of yuja fruit, sugar, and/or honey.

Yuja-cheong is easily diluted with two to three teaspoons in a cup of hot water to make tea.

You can also prepare a hydrating honey-citrus iced tea by mixing it with ice cubes and sparkling water. One of my favorite summertime beverages is it. The tea tastes bittersweet and sweet, with a hint of sourness. Yuja is used as a herbal treatment in Korea to treat colds since it is believed to be high in vitamin C and citric acid.

What  is YUJA

Yuja is a variety of citrus fruit that was first grown in Tibet and central China. It is now primarily grown in China, Korea, and Japan, though this Korean encyclopedia claims that yuja grown in Korea has thicker skin and a greater aroma than its competitors.

Yuja has skin that is more uneven and resembles a miniature form of a yellow grapefruit. It tastes like a combination of grapefruit, mandarin orange, and lemon in terms of sharpness, tartness, and bittersweetness.

Yuja is most frequently used in Korean marmalades called yuja-cheong, as was already described. Yuja-cheong is a simple component to put into a herbal tea, a sauce (like yuzu sauce), or a flavoring for desserts.


For many people, finding yuja is not an easy undertaking. (It was difficult for me as well! To visit a yuja farm in a nearby state, I had to make a three-hour round trip drive. Even then, I believed myself to be fortunate.)

The quickest and simplest replacement for fresh yuja is to purchase a bottle of yuja-cheong from your neighborhood Korean, Asian, or Amazon supermarket. It is quite noticeable in the tea aisle. The hard work has, obviously, already been done in this instance for you.

However, if you prefer a do-it-yourself approach and have trouble finding yuja fruit, you might want to try using meyer lemon. (Read on to discover more about the distinctions between ordinary and meyer lemons.


  • 250 g yuzu (yuja) fruit
  • 250 g white sugar
  • 3 tsp yuja-cheong , homemade or store bought
  • 1 cup water


  1. Put a glass jar in a pot of hot water to sterilize it.
  2. the yuja fruit under running water to clean it. Scrub the yuja skin with bicarbonate soda and/or coarse salt. With several paper towels, dry the yuja.
  3. Sort the rind, juice, pith, and seeds of the yuja. Throw away the seeds and pitch. Slice the yuja rind into uniformly sized and shaped pieces. More advice is available in the section titled “Tips for Preparing Yuja for Marmalade” above.

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  4. In a mixer or blender, combine the yuja pulp and juice (but not the rind). 
  5. In a fresh bowl, thoroughly mix the sugar and the yuja that  blended. After adding the yuja and sugar mixture to the sterilized jar, add the yuja rind slices. Use a spotless teaspoon to stir.
  6. Till the sugar melts, secure the cover and let the jar at room temperature. The amount will determine how long it takes to dissolve all the sugar. Use a fresh teaspoon each day to mix the yuja-cheong during this period.
  7. Place the jar in the refrigerator until it is empty. As time passes, the marmalade’s flavor gets better.

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