The History of Yuzu Tea and Korean Cheong

Korean yuja-cha is prepared by mixing yuzu fruit preserve, or cheong, with hot water. The fruit is combined with sugar or honey, depending on the preparation.

Yuzu and honey in tea culture

Yuzu is cultivated in warmer parts of Korea and Japan. Honey has a long place in Korean sweets and drinks, including yakgwa and fruit preparations.

The role of sweetness

Honey softens yuzu's sharp acidity and brings depth to its citrus aroma. Commercial concentrates also contain other ingredients, so use the actual product label as the guide.

A tradition with modern uses

Yuja-cha is served as a warm drink, while yuzu cheong also works in cold drinks, desserts and cooking. Mix a portion with water and adjust the strength to taste.