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Yuja-cha
Yuja-cha (yuja tea) and yuja-cheong (yuja marmalade)
TypeHerbal tea
OriginKorea
IngredientsYuja-cheong
Korean name
Hangul
유자차
Hanja
柚子茶
RRyujacha
MRyujach'a
IPA[ju.dʑa.tɕʰa]

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 jars and used as a home remedy for the common cold.

Yuja tea is made from the yuja fruit, which is commonly known outside of Korea as yuzu. Yuja does not contain much juice, unlike other citrus fruits. They are able to cook in high temperatures without losing their tartness.[4] Yuja have a strong fragrance. Their scent comes from the zest, juices, and essential oils.[5] Yuja tea is bittersweet. In addition, yuja tea is a preservative, so it can be left out on a shelf or counter.[6]

History

[edit]

A man was carrying a shipment of yuja trees from China to Korea until a storm came and hit his boat. The yuja trees were destroyed, but some of the seeds went into the man's coat. As the man continued on Korea's soil, the seeds fell on the ground and grew into yuja trees.[7] Koreans saw the benefits the leaves had and used the yuja leaves for the common cold by crushing it.[8] Because of its bitter taste, they began to preserve the leaves in sugar and honey, which later developed into the yuja tea.[8] King Sejong, who was responsible for the creation of the Korean Hangul script, was its greatest advocate.[9]

Names

[edit]

Occasionally, the term yuja-cha can also be used to refer to the jarred yuja marmalade used to make the tea.[10][11] The drink's name is sometimes translated into "citron tea" or "honey citron tea" in English,[12][13] but yuja and citron are different citrus fruits. In Sinophone regions, the tea is referred to as "柚子茶", but the word 柚子 in Chinese refers to pomelo, not yuja. The word "柚子茶" is a result of direct translation from the tea's Korean name.[citation needed]

Preparation

[edit]

Yuja tea can be made at home from scratch. The ingredients needed are citrus fruit (can be lemon or grapefruit) or yuja, honey, and sugar. The first step is thoroughly clean the fruits. Next, cut the yuja into thin slices and remove the seeds. Put the yuja slices into a bowl, and mix with the honey and sugar. Lastly, put the mixture in a container and store it in a cool, dark area until the syrup is created (about six months).[14] When ready, stir in 1-2 tablespoon of Yuja tea into hot water.[15] The syrup of the yuja tea is also used in cocktails, spread for toast, or ice cream.[6]

[edit]
  • Bottled yuja-cha
    Bottled yuja-cha
  • Korean yuja tea
    Korean yuja tea

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Yuja tea

View on Grokipedia
from Grokipedia
Yuja tea, known as yuja-cha in Korean, is a traditional citrus-based beverage originating from Korea, made by preserving the peel and flesh of the yuja fruit (Citrus junos)—a , aromatic hybrid resembling a small grapefruit—in or sugar to create a marmalade-like , which is then diluted with hot water to produce a sweet-tangy . This tea is cherished for its refreshing flavor profile, combining the fruit's zesty acidity with natural sweetness, and is typically enjoyed hot, especially during colder months. The yuja fruit itself traces its roots to , where it emerged as a wild species before spreading to Korea and around the eighth century, becoming integral to East Asian culinary and medicinal traditions. In Korea, historical records from the Dynasty document its use in beverages and preserves, with mentions in texts like Imwonshibyukji (1827) highlighting yuja-infused drinks such as galsu, an early precursor to modern yuja-cha. Preparation involves thinly slicing seedless yuja, layering it with an equal part of or , and allowing the mixture to ferment for several months, resulting in a versatile syrup that can be stored for up to two years and used not only for but also in desserts or as a tonic. Culturally, yuja tea embodies Korea's emphasis on seasonal, health-oriented foods, serving as a staple winter remedy to ward off colds and fatigue due to its exceptionally high content—often exceeding that of lemons or —and potent antioxidants with properties. It reflects traditional preservation techniques passed down through generations, promoting wellness in daily life, and has gained global popularity as a natural immunity booster, particularly in and modern wellness practices.

Background

Description

Yuja tea, known as yuja-cha in Korean, is a traditional non-caffeinated prepared by diluting yuja-cheong—a preserve made from the fruit of the yuja tree (Citrus junos)—with hot water. The yuja fruit, a type of native to and widely cultivated in Korea, forms the core ingredient, with its peel and pulp candied in honey or sugar to create the syrupy base. The beverage exhibits a golden-yellow hue from the honey-infused syrup, complemented by a tangy flavor that is mellowed by inherent sweetness, often with a slightly bitter undertone from the fruit's aromatic oils. When prepared with included fruit pieces, it offers a pulpy texture that adds substance to the . Typically enjoyed hot as a comforting winter beverage to ward off chills, yuja tea is also occasionally served iced during summer for refreshment and remains a staple soothing throughout Korea year-round. In contrast to Japanese yuzu-based beverages, which often highlight fresh juice or , yuja tea emphasizes the Korean citron's thicker peel and marmalade-style preservation for a more robust, preserved profile.

Etymology and Names

Yuja tea is known in Korean as yuja-cha (유자차), a term that literally translates to "yuja tea," with yuja (유자) referring to the fruit Citrus junos. The word yuja is a Sino-Korean borrowing from the Chinese characters 柚子 (yòuzi), originally denoting a type of but now primarily meaning in modern Mandarin, while Citrus junos is termed xiāngchéng (香橙) in Chinese. This linguistic adaptation occurred as the fruit was introduced to Korea from around the eighth century, influencing its naming in Korean culinary and cultural contexts. In English, yuja tea is commonly called "yuja tea" or "Korean citron tea," with "honey citron tea" also used to describe sweetened varieties, though "citron" here specifically denotes Citrus junos rather than the true citron (Citrus medica), a distinct species with larger, less aromatic fruit. Regionally, the tea's nomenclature reflects similar citrus traditions but with distinctions. In Japan, the equivalent beverage is yuzu-cha (柚子茶), using the Japanese term yuzu for the same Citrus junos fruit, though Japanese varieties may differ slightly in cultivation and flavor profile from Korean yuja. In Chinese, yùzǐ chá (柚子茶) directly transliterates the Korean name but often refers to a tea made from pomelo (Citrus maxima) instead, leading to occasional misapplication outside East Asia.

History and Origins

Introduction of Yuja to Korea

The yuja (Citrus junos), a citrus fruit native to central China and Tibet, is believed to have originated as a natural hybrid between a mandarin orange and the ichang papeda. It spread to Korea and Japan during the Tang Dynasty (618–907 CE), likely through established trade routes connecting East Asia, with records indicating its presence in the Korean peninsula by the 8th century. This introduction marked the beginning of yuja's integration into Korean agriculture and traditional practices, transitioning from a wild-growing species in its native regions to a cultivated crop in more temperate climates. Early cultivation of yuja in Korea focused on the southern provinces, where the mild, humid climate of areas like Jeolla and Gyeongsang, as well as , proved ideal for growth. These regions remain primary production centers today, with historical evidence suggesting that yuja trees were first propagated for their hardy nature and adaptability to coastal conditions. Initially, the itself was less emphasized than other parts of the plant; the aromatic peel was prized for its intense fragrance, while were valued in early medicinal applications. Distinguishing yuja from its relatives, it features a thick, bumpy yellow rind that sets it apart from smoother varieties like the Chinese pomelo (Citrus maxima), which has a larger, less aromatic fruit. Although sharing the same botanical classification as the Japanese , Korean yuja cultivars often exhibit subtle differences in size and flavor intensity due to local breeding and soil conditions. Pre-tea uses of yuja in Korea centered on its therapeutic potential, with ancient practices involving crushed leaves to alleviate cold symptoms and respiratory issues, as referenced in traditional records.

Development of Yuja Tea

The development of yuja tea evolved from early medicinal applications of the to a preserved form that enabled year-round consumption. Introduced to Korea from in the eighth century during the period, yuja was initially utilized in remedies, often based on its leaves for treating ailments like colds due to its high content. Advancements in preservation techniques advanced significantly during the Dynasty (1392–1910), where yuja-cheong—a marmalade-like preserve made by thinly slicing and candying the in or —became a staple for medicinal teas. Yuja-cha was beloved by (r. 1418–1450). This period saw the transition from rudimentary leaf infusions to standardized , as documented in later texts like the 1827 Imwonshibyukji, which describes yuja-galsu, a preserved yuja beverage blended with other ingredients for therapeutic drinks.

Preparation and Varieties

Key Ingredients

The primary ingredient in yuja tea is the yuja fruit (Citrus junos), a hybrid native to , harvested primarily in late fall from to when the fruit reaches peak ripeness. The fruit's thick, aromatic peel is rich in essential oils that provide the tea's distinctive fragrance and flavor, while its juicy pulp contributes natural acidity and a tangy profile, making it the foundational element of the beverage. Traditional sweeteners for yuja tea include , valued for its natural properties that aid in preservation during the fruit's curing process, or organic as an alternative. These are typically combined with the yuja fruit in a 1:1 ratio by weight to create yuja-cheong, the preserved base syrup used for the . Water serves as an essential diluent to prepare the hot or cold from the yuja-cheong base, while optional additions like ginger may occasionally be included for added warmth, though they are not central to the traditional recipe. Yuja fruit for tea is sourced mainly from orchards in regions like Goheung County in , which produces over 60% of Korea's total yuja output, and Jeju Island, where volcanic soil enhances fruit quality; seasonal availability in late fall ensures the freshest harvests for optimal flavor and oil content.

Traditional Preparation

The traditional preparation of yuja tea centers on crafting yuja-cheong, a preserved that serves as the base for the beverage. To begin, the yuja fruits are thoroughly washed under running , often scrubbed with coarse salt or baking soda to remove any wax or impurities from the skin. The fruits are then thinly sliced, including the peel to retain the aromatic essential oils, and the seeds are carefully removed to eliminate bitterness. Some recipes blend the pulp and juice for a smoother consistency before layering the slices evenly in a sterilized glass jar to ensure hygiene and even preservation. The curing process involves mixing the layered yuja slices with an equal weight of sweetener, such as , , or a combination (e.g., 50/50 and ), which draw out the fruit's juices while providing sweetness and acting as a . The jar is sealed and placed in a cool, dark location, such as a , for 3–14 days at to allow the to dissolve and flavors to meld; during this period, the mixture is stirred daily with a clean utensil to promote juice release and prevent mold. This maturation transforms the ingredients into a thick, fragrant yuja-cheong , with the high content inhibiting bacterial growth. Once dissolved, the jar can be refrigerated for further flavor development. Once cured, brewing yuja tea is straightforward: 1–2 tablespoons of yuja-cheong are spooned into a cup of hot water heated to 80–90°C, then stirred until dissolved, with optional inclusion of pieces for added texture and pulp. The resulting is served warm, balancing sweet, tangy, and notes. For storage, the yuja-cheong is transferred to the after curing, where it can be stored for 1–3 months, or longer (up to 2 years) if no signs of spoilage appear, thanks to the natural preservative effect of its elevated sugar levels.

Modern Variations

In recent years, yuja tea has seen widespread commercialization, with pre-made yuja-cheong (preserved yuja and mixture) available in jars from brands such as Ottogi, which offers a honey citron tea concentrate made from real fruit and without artificial preservatives. Similarly, Damtuh produces citron tea in large jars, emphasizing preserved peel and natural for a traditional flavor profile. Instant formats, including tea bags and powders, have also proliferated; for example, Bokumjari's Korean yuja tea comes in ready-to-use packets with 80% Korean yuja fruit, HACCP-certified for quality. These products are stocked in supermarkets worldwide, such as and Amazon, facilitating global accessibility beyond Korea. Contemporary flavor innovations build on the base yuja-cheong by incorporating complementary ingredients for enhanced taste or appeal. Yuja-ginger tea variants, such as those blending yuja with ginger extract and , provide added warmth and digestive benefits, often marketed as concentrated liquids for hot or cold preparation. blends combine yuja with or for a citrus-infused option, popular in ready-to-drink sodas or iced mixes. Low-sugar versions sweetened with or allulose cater to health-conscious consumers; McNulty's yuja tea sticks, for instance, contain 46.5% powder with minimal added sugars. Beyond beverages, yuja-cheong has expanded into non-traditional applications. In , yuja serves as a base for cocktails like the yuzu , where it replaces lime juice alongside and orange liqueur for a tangy, aromatic twist. For desserts, the is drizzled over or spread on toast as a alternative, offering a sweet-tart note. In skincare, diluted yuja extract is used in toners for its properties, which support skin brightening and stimulation, as demonstrated in studies on yuja peel extracts. Yuja is also valued for its content. Globally, yuja tea adaptations reflect fusion influences, particularly in communities. Iced yuja tea appears on cafe menus, often chilled with lime or sparkling water for a refreshing summer drink, as seen in recipes pairing yuja with cold-brew . In international settings, fusion beverages incorporate yuja into sodas or herbal infusions, blending Korean heritage with local preferences in places like North American and European Korean eateries.

Cultural and Medicinal Role

Place in Korean Culture

Yuja tea occupies a central role in Korean daily life as a comforting staple during the winter season, offering warmth against the cold and serving as a ritualistic shared among family members during gatherings. Its popularity peaks in the colder months, when it is sipped hot to evoke coziness and nostalgia, often accompanying traditional meals or quiet evenings at home. This seasonal affinity aligns with broader Korean customs of using herbal infusions to mark the transition to winter, enhancing communal bonds through simple acts of preparation and sharing. Socially, yuja tea embodies hospitality and care, frequently gifted as homemade preserves during major holidays like Seollal, the , where it represents thoughtful gestures toward loved ones' well-being. In 2024, even the presidential office distributed yuja tea concentrates from Goheung as official Seollal gifts, underscoring its status as a symbol of national affection and tradition. Similar gifting practices extend to other occasions, reinforcing Korean values of reciprocity and familial support through this accessible, enduring beverage. In media and global outreach, yuja tea appears as a soothing emblem in Korean dramas and films, portraying it as a remedy for emotional or physical chill, which has boosted its domestic and international appeal. For example, USD 1.6 million worth of Korean yuja tea was exported to China in 2020, introducing global audiences to traditional flavors while highlighting cultural heritage. Regionally, yuja tea holds greater prominence in southern Korea, particularly in areas like Goheung and Wando counties, the primary cultivation hubs that produce over 40% of the nation's yuja supply. Here, it integrates into local , from farm-fresh preparations to community events, distinguishing it from northern preferences and enriching regional identities through seasonal harvests and shared rituals.

Traditional Medicinal Uses

In traditional Korean medicine, has long served as a primary remedy for colds, sore throats, and coughs, leveraging the fruit's believed warming properties to dispel internal cold and promote the expulsion of from the . According to the 17th-century text Donguibogam, yuja is described as having thick skin, a taste, and no , with the ability to weaken harmful qi in the stomach, thereby supporting its role in alleviating associated discomforts during illness. Yuja tea was commonly consumed prophylactically during winter months to fortify the body against seasonal ailments, aligning with its classification as a in Korean gastronomy that aids in maintaining bodily harmony.

Nutritional Profile

Composition

Yuja tea, when prepared as a standard serving using 2 tablespoons (approximately 30 g) of yuja-cheong mixed with 200 ml of hot water, is low in calories, typically providing 50–70 kcal. This energy content derives almost entirely from carbohydrates, which range from 10–15 g per serving and consist predominantly of sugars from the or in the yuja-cheong. Protein and content are negligible, at 0 g each. levels in prepared tea depend on yuja-cheong composition and dilution; processing may reduce by 20–30%. Homemade versions typically have lower sugars (8–12 g carbs/serving) than commercial (12–15 g). The beverage is notably rich in vitamin C, providing vitamin C from the yuja fruit, which contains approximately 50–90 mg per 100 g—comparable to or higher than lemons (53 mg per 100 g). In a typical serving, this contributes 10–20 mg, though commercial products may vary up to 65 mg if fortified. This ascorbic acid content stems from the yuja fruit itself, which has been reported to contain 50–90 mg per 100 g of fruit or mL of juice. Yuja tea also provides (contributing to about 31% of the daily value per 100 g of fruit equivalent), as well as including (B1) and (B6). Minerals present include calcium, iron, , magnesium, and smaller amounts of and , though exact quantities vary by fruit maturity and processing. Beyond macronutrients and vitamins, yuja tea contains , which imparts its characteristic tartness and is abundant in the fruit at levels supporting sensory profiles in beverages (around 0.3% in some formulations). The yuja peel contributes (such as and ) and essential oils, including (63–68% of peel oil composition), γ-terpinene, and β-phellandrene, which serve as key compounds; phenolic content can reach 30 mg per 100 mL in yuja-based drinks. Nutritional analyses are typically based on the specified serving of 2 tablespoons of yuja-cheong in 200 ml water, but values can vary: homemade preparations often have lower content than commercial versions, potentially reducing and levels while preserving and compound profiles from the fruit.

Health Benefits

Yuja tea, derived from the junos fruit, is rich in , which supports immune function by promoting production and providing protection against and infections. Studies indicate that yuja contains higher levels of —approximately 50–90 mg per 100 g—compared to many other fruits, contributing to enhanced immune-modulating effects observed in cell cultures where yuja extracts increased production of cytokines such as IL-10, IL-4, IL-6, and IFN-γ. The in yuja, including and , exhibit properties that may help reduce markers and support respiratory and digestive health. In vitro and animal studies have shown yuja extracts suppressing inflammatory responses, such as activation and cytokine-mediated in models of , potentially alleviating symptoms in conditions like or . Yuja tea may benefit skin health through its antioxidant components, including and , which protect against cellular damage and promote synthesis. Fractions from yuja peel have demonstrated anti-wrinkle effects by inhibiting matrix metalloproteinases (MMP-1, -9, -13) and restoring pro- I expression in UVB-irradiated cells, alongside moisturizing benefits via increased and levels, and whitening effects by reducing production and activity. As a low-calorie beverage, typically around 50-60 calories per serving when prepared with , yuja tea can aid by providing and supporting metabolism without significant caloric intake. Its content contributes to mild detoxification effects, similar to other fruits, by potentially inhibiting kidney stone formation through urine alkalization, though direct evidence for yuja is limited to general mechanisms. Research on yuja tea's health benefits primarily relies on and animal studies showing superior antioxidant activity—such as DPPH scavenging up to 45.8%—compared to , with total phenolic content around 30 mg per 100 mL in optimized preparations; however, large-scale clinical trials in humans remain limited, though these findings align with traditional medicinal uses for immune and inflammatory support.

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