My Family's Yuzu Tea

Name: My Family's Yuzu Tea
Yield: 1 serving
Cuisine: American
Ingredients: 1 as much (to taste) Yuzu (I used 760 g, or 10 fruits); 1 I used 3 bottles that can hold 400 ml each Clean container; 1 Sugar (40-50% net weight of the yuzu, without the seeds; I used 280 grams); 1 Honey (40-50% net weight of the yuzu, without the seeds; I used 280 grams)

cookpad.japan @cookpad_jp

My friend taught me this recipe ages ago, but her recipe called for sugar. My version calls for both sugar and honey.

You can make this with sugar only or honey only.
For the sugar (or honey), just add the same amount or minimum 80% of the yuzu (net weight, without the seeds).
Chill in the fridge. I've never kept this for a long time...
When making it in a large bottle, I think you should alternate between the yuzu and the sugar. Recipe by Junchan

My friend taught me this recipe ages ago, but her recipe called for sugar. My version calls for both sugar and honey.

cookpad.japan @cookpad_jp

My friend taught me this recipe ages ago, but her recipe called for sugar. My version calls for both sugar and honey.

Saved

Ingredients

1 serving

1as much (to taste) Yuzu (I used 760 g, or 10 fruits)
1I used 3 bottles that can hold 400 ml each Clean container
1Sugar (40-50% net weight of the yuzu, without the seeds; I used 280 grams)
1Honey (40-50% net weight of the yuzu, without the seeds; I used 280 grams)

Saved

Steps

1

Rinse the yuzu well, and wipe away any excess water with a paper towel. Weigh them out.
2

Slice the yuzu in half.
3

Layer a colander in a bowl, and squeeze the yuzu inside. Discard the seeds.
4

You won't need the seeds, just the juice. Weigh the seeds and subtract that from the original mass. The seeds usually weigh a little less than 10% of the original mass.
5

Transfer the juice into an empty container. I separated the juice into 3 containers.
6

Slice the yuzu skin in half, then julienne that as finely as you can. Use both the skin and the sac. Remove the stem.
7

Divide into equal portions, and pack into the container.
8

Add the sugar. If the container fills up, press down with a spoon.
9

Pour in the honey. I usually place the container on a scale to weigh as I work.
10

Done with the prepping. Don't worry about mixing, it's not necessary.
11

This is how it looks like after 5 days. It's ready to be served. Actually, you can drink it after 2 days, but it still tastes a little bitter.
12

Pour a decent amount of the yuzu tea into a cup. Pour some hot water over it, and enjoy. I usually scoop up the skin and eat that too.