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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] It is often sold in markets in large ...
Yuja tea is a great cozy drink, but you can use the ingredient in other fun ways. I love to use it as a marmalade on buttered toast or a scone, spread is on salmon or chicken for a quick and ...
Yuja-cheong (유자청; 柚子淸, [juː.dʑa.tɕʰʌŋ]), also called "yuja marmalade", is a marmalade-like cheong made by sugaring peeled, depulped, and thinly sliced yuja (Citrus junos). It is used as a tea base for yuja-cha (yuja tea), as a honey-or-sugar-substitute in cooking, and as a condiment.
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 ...
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 ...