For Health and Beauty! My Mother's Safe and Easy Yuzu Tea Base

Name: For Health and Beauty! My Mother's Safe and Easy Yuzu Tea Base
Cuisine: American
Ingredients: 1 as much (to taste) Yellow yuzu citrus; 50 to 100% of the yuzu Sugar

cookpad.japan @cookpad_jp

This is my mother's recipe, and she's been using it for a long time.
Ready made yuzu teas made from domestically grown yuzu are expensive, and while ones made with imported yuzu are cheaper, I am wary of them.
It's easy to make at home, and I can trust one I've processed myself. If you're counting on the health giving properties of something you consume every day, it's best if it's "safe" "delicious" and "easy," right?

If you don't like any hint of bitterness, take out the pith from the insides of the peel with a spoon, or blanch the peel 1-2 times after shredding it. This makes the yuzu very mild. I like to use the whole fruit for nutritional purposes, so I leave the pith as is. If you are using organically grown yuzu, you can skip the blanching part in Step 2. Recipe by Recoty

cookpad.japan @cookpad_jp

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Ingredients

1as much (to taste) Yellow yuzu citrus
50to 100% of the yuzu Sugar

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Steps

1

Sterilize the storage jar(s) in advance in boiling water, and completely dry.
2

Scrub the surface of the yuzu with salt (to remove chemicals or wax). Blanch in boiling water briefly, then leave to dry completely.
3

Cut into quarters, peel and take out the seeds. Remove the stringy white pith from the inside of the peel, and shred the peel and the pulp of the yuzu finely. Weigh the peel and the pulp at this point.
4

Once you know how much how much the usable parts of the yuzu weigh, decide how much sugar to use. Layer the sugar, peel and pulp in a sterilized storage jar, ending with a layer of sugar.
5

If you use half the amount of sugar in weight compared to the weight of the yuzu, you'll have a not-so sweet refreshing mixture. The more sugar you add, the better the mixture will keep. I use about 80% sugar.
6

This is how it looks after half a day. It's already getting syrupy. In a few days, it will become jammy. Leave it in a cool, dark place (not in the refrigerator) for about a week, then store in the refrigerator after that.
7

Once the sugar melts, you can start enjoying it as early as the next day (The peel is still tough at this point.) You can dilute with hot water or shochu, or use it in simmered dishes as a hidden flavor.
8

See "Yuzu curd made with yuzu tea (butter spread)" -, which uses this yuzu tea. It's sublime spread on toast or used with desserts.
https://cookpad.wasmer.app/us/recipes/170179-yuzu-curd-made-of-yuzu-tea-base-use-as-a-spread

Yuzu Curd Made of Yuzu Tea Base (Use as a Spread)
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See also: "Yuzu miso that's good for you" -. This has many uses, and makes your cooking more flavorful and deep.
https://cookpad.wasmer.app/us/recipes/170178-yuzu-miso-thats-good-for-you

Yuzu Miso That's Good for You
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The yuzu seeds can be put into alcohol ("white liqueur") and used as a skin freshener. If you add a lot of seeds, the liquid will become creamy and become a skin conditioner. Increase the collagen in your skin with the benefits of vitamin C.