Yuja Tea (Yujacha) (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Wash the yuja thoroughly under cool running water and pat completely dry with paper towels. Remove any stem remnants and slice each yuja crosswise into very thin rounds, about ⅛-inch thick. Pick out and discard all visible seeds as you work - this prevents bitterness from developing in your concentrate.
2. 2Separate the yuja flesh from the peel, keeping both components. Chop the flesh finely and set aside. Slice the peel into thin julienne strips, about ⅛-inch wide.
3. 3Combine the honey and sugar in a medium mixing bowl, stirring until well incorporated. Add the salt and mix thoroughly to distribute evenly.
4. 4Layer the yuja in a clean, sterilized glass jar or container. Start with a thin layer of the honey-sugar mixture on the bottom, then add a layer of yuja flesh and peel. Continue alternating layers, ending with honey-sugar mixture on top. Press down gently after each layer to eliminate air pockets.
5. 5Seal the jar tightly and refrigerate for at least 24 hours, up to 1 week for optimal flavor development. The mixture will become more syrupy as the yuja releases its juices and melds with the honey.
6. 6To serve restaurant-style, spoon 2-3 tablespoons of the yuja-honey concentrate into a teacup or clear glass mug. Heat water to approximately 175°F (just below boiling - you should see small bubbles forming but not a rolling boil). Pour the hot water over the concentrate, stirring gently until fully dissolved, about 30 seconds.
7. 7For cleaner presentation, strain the mixture through a fine-mesh sieve before serving, or leave the fruit pieces in for authentic texture. Garnish with a thin slice of fresh yuja or a few strands of the candied peel floating on top.