Yujacha
| Yujacha | |
|---|---|
 |
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| Korean name | |
| Hangul | 유자차 |
| Hanja | 柚子茶 |
| Revised Romanization | Yujacha |
| McCune–Reischauer | Yujach‘a |
Yujacha or yuja cha (citron tea) is a traditional Korean tea (herbal tea) made from citron. Yuja (유자) fruit is thinly sliced with its peel and combined with honey or sugar, prepared as fruit preserves. The fruit is so prepared because of its otherwise sour and somewhat bitter taste.
To prepare as a beverage, a tablespoon of yucheong (유청, thick, yellow syrupy yuja) is stirred into a cup of (usually) hot water. Yujacha can either be made at home or purchased in glass jars.
Yujacha is used as a herbal remedy for the common cold and similar winter illnesses.[citation needed]
Contents |
[edit] Ingredients
[edit] Similar teas
Other popular hot Korean teas include daechucha (jujube tea), googijacha (goji berry tea, also known as Chinese matrimony vine tea), insamcha (ginseng tea), nokcha (green tea), omijacha ("five-taste" tea, from the fruit of Schisandra chinensis), sangangcha (ginger tea), and yulmucha (Job's Tears tea).[2]
Both boricha (roast barley tea) and oksusucha (roast corn tea) are typically served cold.[2]
[edit] See also
[edit] References
- ^ "The Wonderful World of Korean Food". Korea National Tourism Organization. AsiaFood.org. Archived from the original on 2006-03-02. http://web.archive.org/web/20060302105616/http://www.asiafood.org/yujacha.cfm. Retrieved 2011-10-15. "Spoon out 1 tablespoon of the sugared citron, with juice, per cup of boiling water to make tea. A few pine nuts would be nice."
- ^ a b Mi Jin Nam (2009). "Teas". Korean Food Culture. Boston University. http://people.bu.edu/mjnam/teas.html. Retrieved 2011-10-15.
[edit] External links
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Wikimedia Commons has media related to: Yujacha |
- (Korean) Preservation and usages of yuja from namu-ro.com
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