Preparation

• 1.

  Wash the yuja thoroughly and slice it thinly, discarding the seeds.

• 2.

  Place the sliced yuja in a jar or bowl, making layers with honey or sugar. Press down slightly to help release the juices.

• 3.

  Cover the mixture and let it sit for at least 6 hours, preferably overnight, at room temperature. This allows the flavors to meld together.

• 4.

  After resting, pour the yuja-honey mixture into a teapot or pitcher.

• 5.

  Add 4 cups of hot water to dilute the mixture. Stir well to combine.

• 6.

  If desired, add freshly grated ginger and lemon juice for an extra kick.

• 7.

  To serve hot, pour into cups and enjoy! For iced tea, pour over ice cubes and stir.

• 8.

  Store any leftover yuja-honey mixture in the refrigerator for up to a month.