Yuja Tea, the Korean Yuzu Herbal Tea

Yuja is the Korean word for yuzu. Are you familiar with this oriental fruit? Did you know that with this ingredient you can create a traditional Korean drink, thirst-quenching in summer, useful against seasonal ailments in winter? Let’s find out more about it.

What is yuzu?

In recent years, yuzu, a fruit of eastern origin that resembles a tangerine in appearance but with a yellow, lemon-like peel, has also arrived in Europe. It is much loved by chefs and bartenders around the world for its complex aromatic notes, somewhere between a tangerine and a grapefruit, but with something that also makes me think of bergamot.

It was introduced in Europe in 2012 by French chef Jérôme Banctel, who immediately understood the potential of this ingredient for both sweet and savory recipes.

They have long been familiar with yuzu in Korea, both for its intriguing flavor nuances and for its properties. And with this fruit, as well as sauces, they make a very special herbal tea called Yuja cha or Yuja Tea.

Yuzu herbal tea

When I was invited to the press conference presenting this product, I first imagined a green tea (I love Korean green teas) flavored or scented by contact with yuzu, then a drink prepared by infusing the peels of this citrus fruit. I did some research and discovered something totally different.

What then is yuja tea and how is it prepared? It is an herbal tea that is created by infusing a kind of yuzu jam called yuja chung. It is actually thin slices of yuzu left to ferment in sugar for three to four days.

Recipe for yuzu tea

• 1 teaspoon of yuja chung
• 1 cup of still or sparkling mineral water

Preparing Korean yuzu tea is super easy. Place one teaspoon of fermented yuzu (yuja chung) in a glass or cup. You can increase the amount as desired.

At this point pour in the water. It can be boiling or cold, natural or sparkling depending on the season or your personal taste. In the case of a cold herbal tea you can add a few ice cubes and a squeeze of lemon juice.

All that is left at this point is to stir well and serve your yuja tea or yuzu herbal tea. This could also be a base for interesting oriental cocktails. Stephen Won of Won International Inc. a company that exports yuja chung, told me that in Korea they mix this kind of jam with rice wine. At the end of the press conference they started experimenting with vodka.

We tried combining yuzu herbal tea with savory recipes such as breadsticks and buns, and the accompaniment works, much better than the classic cookies.

This tradition reminded me of a typical Russian custom of sweetening tea by adding a teaspoon of jam or marmalade to the cup. Tea really seems to unite different parts of the world….

Properties of yuzu

This oriental citrus fruit is known for its vitamin C content and its ability to strengthen the immune system. As Stephen Won told me, in Korea yuja tea is drunk by the whole family, adults and children, from November through March/April to prevent and treat colds and sore throats. “It is a kind of traditional medicine in our country, but it is also drunk in Japan and China.”

It also seems that the scent of yuzu has relaxing benefits, and Mr. Won explained to me that its aromatic notes are greatly exploited in cooking in certain parts of Korea to reinforce the flavors of what we are eating through the preparation of fragrant dressing.

Mr. Won, then explained to me that there are other traditional drinks in Korea with health purposes such as ginseng or ginger herbal tea. Some have a fermented base like this yuzu drink, others do not.