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Yuja-cha (Korean: 유자차) or yuja tea is a traditional Korean tea made by mixing hot water with yuja-cheong (yuja marmalade). [1] Yuja tea is popular throughout Korea, especially in the winter. [2] This tea is created by curing yuja into a sweet, thick, pulpy syrup. [3] It does not contain caffeine. [2]
How to Prepare Yuja Tea. For every one cup (8 ounces) of water, I add two to three heaping tablespoons of the Korean honey citron and ginger tea.
Yuja-cheong can be made by sugaring peeled, depulped, and thinly sliced yuja, and yuja-cha, yuja tea, can be made by mixing hot water with yuja-cheong. [2] Yuja-hwachae (유자화채, yuja punch), a variety of hwachae (fruit punch), is another common dessert made with yuja. Yuja is also a common ingredient in Korean-style Western food, such as ...
Gakjeochong, a Goguryeo tomb, shows a knight drinking tea with two ladies (5-6th century). According to the Record of Gaya, cited in the Memorabilia of the Three Kingdoms, the legendary queen Heo Hwang-ok, a princess of the State of "Ayuta" (theorized to be Ayodhya, India), brought the Camellia sinensis (var. assamica) tea plant from India to Korea and planted it on Baegwolsan, a mountain that ...
Yuja-hwachae (Korean: 유자화채; Hanja: 柚子花菜) is a variety of hwachae, Korean traditional fruit punch made with finely shredded yuja, Korean pear, and honey or sugar. [1] In Korea, yuja are largely cultivated in the southern part of the Korean peninsula such as Goheung and Wando , Geoje , and Namhae .
Today, the fruit is used mainly for tea, dangyuja-cha (dangyuja tea), whose preparation is very similar to that of yuja tea. In the past, dangyuja was often used in home remedies to prevent and treat the common cold. A soup called daengyuji-kkul-tang (literally "dangyuja honey soup"), was made of the crushed flesh of dangyuja, honey, and ginger ...
A popular Korean bubble tea brand sparked backlash after one of their franchise managers told employees to inform their boss before their families in case they were in a plane crash.. The ...
Cheong (Korean: 청; Hanja: 淸) is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves. In Korean cuisine, cheong is used as a tea base, as a honey-or-sugar-substitute in cooking, as a condiment, and also as an alternative medicine to treat the common cold and other minor illnesses. [1] [2] [3]