My first yuzu tea post was the lazy method. It tastes good but I also wanted to try a more traditional method. This one looks prettier too. My husband really likes ginger tea in the winter and I like to add a touch of yuzu to his mug every now and then. I like straight up yuzu tea myself. I didn’t really use a recipe so I’ll give you guidelines instead.
Yuzu Tea (Cooked)
Go by weight here.
1 part yuzu (I used six small ones)
1 part sugar (I used white)
Cut the yuzus in half and juice them (this is an easy way to remove the copious amounts of seeds they have). Put the juice into the pot you will be using. Either thinly slice the rest of the yuzus or pulse it in a food processor. I like little bits of yuzu personally so I used the food processor method. Add the yuzu and sugar to the pot. Slowly bring to a boil and simmer until the yuzus change color and become clearer. While it is cooking sterilize your jars. Add the tea to the jars and cool.