Yuja tea

{{Infobox beverage

| name = Yuja-cha

| image = Yujacha.jpg

| caption = Yuja-cha (yuja tea) and yuja-cheong (yuja marmalade)

| type = Herbal tea

| abv =

| proof =

| manufacturer =

| distributor =

| origin = Korea

| introduced =

| discontinued =

| colour =

| flavour =

| ingredients = Yuja-cheong

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| module = {{Infobox Korean name/auto

| child = yes

| hangul = 유자차

| hanja = 柚子茶

| ipa = {{IPA|ko|ju.dʑa.tɕʰa|}}

}}

Yuja-cha ({{Korean|hangul=유자차}}) or yuja tea is a traditional Korean tea made by mixing hot water with yuja-cheong (yuja marmalade).{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=515206|title=yuja-cha|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:유자차|access-date=20 June 2017}} Yuja tea is popular throughout Korea, especially in the winter.{{cite web |title=Korean Citron tea – A new taste for tea drinkers with Caffeine |url=https://yazutea.com/feature/citron-tea-no-caffeine/ |website=Yazu+ Organic Korean Citron Tea}} This tea is created by curing yuja into a sweet, thick, pulpy syrup.{{cite web |title=Korean Yuja-Cha |url=https://www.saveur.com/article/kitchen/korean-yuja-cha |website=SAVEUR |date=17 January 2014 |language=en}} It does not contain caffeine. It is often sold in markets in large jars and used as a home remedy for the common cold.

Yuja tea is made from the yuja fruit, which is commonly known outside of Korea as yuzu. Yuja does not contain much juice, unlike other citrus fruits. They are able to cook in high temperatures without losing their tartness.{{cite web |title=What is Yuzu Citrus – Japanese Lemon? {{!}} White On Rice Couple |url=https://whiteonricecouple.com/garden/yuzu-citrus-japanese-citron-lemon/ |website=White On Rice Couple |date=29 January 2017}} Yuja have a strong fragrance. Their scent comes from the zest, juices, and essential oils.{{cite web |title=Yuja Is So Tart Right Now |url=https://theskinfood.us/blogs/food-101/skinfood-food-story-yuja-is-so-tart-right-now |website=SKINFOOD since 1957}} Yuja tea is bittersweet. In addition, yuja tea is a preservative, so it can be left out on a shelf or counter.{{cite web |title=10 Strange and Wonderful Korean Teas |url=https://www.pastemagazine.com/articles/2015/10/10-strange-and-wonderful-korean-teas.html |website=pastemagazine.com |date=22 October 2015 |language=en}}

History

A man was carrying a shipment of yuja trees from China to Korea until a storm came and hit his boat. The yuja trees were destroyed, but some of the seeds went into the man's coat. As the man continued on Korea's soil, the seeds fell on the ground and grew into yuja trees.{{cite web |author= |title=History of Korean Citron Tea |url=https://www.generalmings.com/history-of-korean-citron-tea/ |website=General Mings - the delicious dynasty |date=26 January 2013}} Koreans saw the benefits the leaves had and used the yuja leaves for the common cold by crushing it.{{cite web |title=The Fascinating History of Korean Citron Tea |url=https://yazutea.com/history-korean-citron-tea/ |website=Yazu+ Organic Korean Citron Tea |date=12 March 2013}} Because of its bitter taste, they began to preserve the leaves in sugar and honey, which later developed into the yuja tea. King Sejong, who was responsible for the creation of the Korean Hangul script, was its greatest advocate.{{cite web |title=Traditional Drinks |url=http://english.visitkorea.or.kr/enu/SH/whatToBuy/whatToBuy.jsp?action=item&cid=995826 |website=VisitKorea.or.kr|publisher=Korea Tourism Organization}}

Names

Occasionally, the term yuja-cha can also be used to refer to the jarred yuja marmalade used to make the tea.{{Cite news|url=http://dc.eater.com/2014/10/24/6997795/trend-watch-asian-spirits-and-cocktail-ingredients|title=Trend Watch: Asian Spirits and Cocktail Ingredients|last=Liu|first=Jamie|date=24 October 2014|work=Eater DC|access-date=5 January 2017|publisher=Vox Media}}{{Cite news|url=http://www.thedailymeal.com/recipes/citron-tea-posset-recipe|title=Citron Tea Posset|last=Joo|first=Judy|date=17 May 2016|work=The Daily Meal|access-date=5 January 2017}} The drink's name is sometimes translated into "citron tea" or "honey citron tea" in English,{{Cite news|url=http://www.jpost.com/Jewish-World/Jewish-Features/Fruit-of-the-season|title=Fruit of the season|last=Shnidman|first=Ronen|date=19 October 2011|work=The Jerusalem Post|access-date=5 January 2017}}{{Cite news|url=https://www.bostonglobe.com/magazine/2015/04/28/leo-village/iPMlGPATv5mVFfVAgB9rCM/story.html|title=Leo's Village: One severely burned boy, his devoted caregiver, and a community's embrace|last=Helman|first=Scott|date=28 April 2015|work=The Boston Globe|access-date=5 January 2017}} but yuja and citron are different citrus fruits. In Sinophone regions, the tea is referred to as "{{lang|zh|柚子茶}}", but the word {{lang|zh|柚子}} in Chinese refers to pomelo, not yuja. The word "{{lang|zh|柚子茶}}" is a result of direct translation from the tea's Korean name.{{Citation needed|date=May 2025}}

Preparation

Yuja tea can be made at home from scratch. The ingredients needed are citrus fruit (can be lemon or grapefruit) or yuja, honey, and sugar. The first step is thoroughly clean the fruits. Next, cut the yuja into thin slices and remove the seeds. Put the yuja slices into a bowl, and mix with the honey and sugar. Lastly, put the mixture in a container and store it in a cool, dark area until the syrup is created (about six months).{{cite web |title=Yuja Marmalade |url=http://minapark.com/journal/2017/11/27/yuja-marmalade |website=SOOK}} When ready, stir in 1-2 tablespoon of Yuja tea into hot water.{{cite web |title=Korean Citron Yuzu Tea from Scratch {{!}} Oh, How Civilized |url=https://www.ohhowcivilized.com/korean-citron-yuzu-tea/ |website=Oh, How Civilized |date=21 January 2018}} The syrup of the yuja tea is also used in cocktails, spread for toast, or ice cream.