Yuja Tea (Korean Honey Citron Tea) Recipe

Name: Yuja Tea (Korean Honey Citron Tea)
Prep time: 20 min
Total time: 20 min
Yield: 12 cups of tea
Cuisine: Korean
Ingredients: 500 g Fresh yuja fruit, approximately 5–7 medium fruits; 500 g Honey, preferably mild-flavored; 1 tbsp Homemade yuja-cheong; 240 ml Water, heated to 70–80°C

By Jiwon Kim · October 15, 2026

Prep + Cook20 min

Yield12 cups of tea

CourseDrinks

CuisineKorean

Ingredients4

If you've ever opened a jar of Korean yuja tea, you know that the fragrance hits you before the spoon even reaches your cup. Yuja has a wonderfully distinctive citrus aroma, somewhere between lemon, grapefruit, and mandarin orange, with a floral quality that ordinary lemons just don't quite capture. Stir a spoonful into hot water, and you'll have a golden, fragrant drink with tender pieces of sweetened citrus peel.

In Korea, this comforting drink is called **yuja-cha (유자차)**. Unlike black tea or green tea, it contains no tea leaves, so the traditional version is naturally caffeine-free. The secret is **yuja-cheong (유자청)**, a marmalade-like preserve made by combining thinly sliced yuja with honey or sugar. Once the fruit has had time to soften and mingle with the sweetener, a little goes a long way in a mug of hot water.

Making it at home is surprisingly straightforward. You don't need to cook the fruit or stand over a bubbling saucepan. Instead, you'll prepare the citrus, remove the seeds, slice the peel thinly, and combine everything with honey in a clean jar. The hardest part is waiting a few days for the flavors to come together.

Fresh yuja can be difficult to find outside Korea and Japan, but Meyer lemons make a useful alternative. The flavor won't be identical, but you'll still get a lovely citrus preserve that works beautifully in hot drinks, iced tea, and even a little spoonful over yogurt.

Yuja Tea (Korean Honey Citron Tea)

Fresh yuja, fragrant citrus peel, and honey come together in a simple homemade preserve that dissolves into a sweet-tart, caffeine-free Korean tea. Enjoy it steaming hot or chilled over ice.

Prep 20 min

Resting 24 hours at room temperature

Refrigeration 3–4 days before first use for best flavor

Cuisine Korean

Yield

12 cups of tea

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Units

Ingredients

500 g Fresh yuja fruit, approximately 5–7 medium fruits
500 g Honey, preferably mild-flavored
1 tbsp Homemade yuja-cheong
240 ml Water, heated to 70–80°C

Instructions

Wash and dry the yuja. Rinse the fruit thoroughly under running water, gently scrubbing the skins to remove dirt. If desired, rub the skins with a little coarse salt and rinse thoroughly afterward. Pat the fruit completely dry with a clean towel. Because you'll be eating the peel, take extra care with this step.
Prepare the fruit. Cut off the stem ends and slice each yuja into quarters lengthwise. Remove the seeds with a small knife or spoon. Squeeze the juice and pulp into a clean bowl, keeping as much of the juice as possible. If you notice thick, bitter white pith, trim away some of it without removing all the fragrant peel.
Slice the peel thinly. Place the peel flat on a cutting board and cut it into fine strips. Thin slices are worth the extra minute or two: they soften more readily in the preserve and are much easier to scoop into a mug. Chop any larger pieces of pulp into smaller pieces, and keep the collected juice.
Layer the yuja and honey. Use a thoroughly cleaned, heat-safe glass jar that has been sterilized according to the manufacturer's guidance and allowed to dry completely. Add a layer of sliced peel and pulp, then cover it with honey. Continue alternating the fruit and honey until everything is in the jar. Pour in the reserved juice and stir gently with a clean spoon until the honey coats the fruit evenly.
Let the flavors mingle. Seal the jar and leave it in a cool place for approximately 24 hours, away from direct sunlight. The honey will gradually loosen as it draws moisture from the fruit. Refrigerate the jar afterward and allow another 3–4 days for the peel to soften and the citrus flavor to develop. Keep the preserve refrigerated rather than treating it as a shelf-stable canning recipe.
Heat the water. When you're ready for a cup, heat 240 ml of water to approximately 70–80°C. You want it hot enough to release the citrus aroma without being at a rolling boil. If you don't have a thermometer, bring the water to a boil and let it cool briefly before using it.
Make the tea. Spoon 1–2 tablespoons of yuja-cheong into a mug and pour in the hot water. Stir until the honey dissolves and the drink turns a beautiful golden color. Taste before adding more preserve; the balance should be sweet, bright, and pleasantly tart rather than overwhelmingly sugary.
Serve while warm. Take a moment to enjoy the fragrant steam rising from the mug. The thin strips of peel and little pieces of fruit are edible, so there's no need to strain the drink unless you prefer it smooth. Serve immediately with a small spoon for the remaining citrus pieces.

Notes & Variations

No fresh yuja? Try Meyer lemons. Meyer lemons have a softer, slightly floral citrus flavor and make a good substitute. Regular lemons also work, although you may prefer to adjust the amount of honey to balance their sharper acidity.
Choose a mild honey. Strongly flavored honey can overpower yuja's delicate fragrance. A mild, light-colored honey lets the citrus shine. If you prefer a more traditional sweetener, granulated sugar can be used instead of honey, although the texture and flavor will differ.
Keep the jar clean and refrigerated. Always use a clean, dry spoon to remove the preserve, and return the jar to the refrigerator promptly. Because this is a fresh-fruit preserve rather than a validated shelf-stable canning recipe, don't assume it will keep for months; discard it if you notice mold, unusual bubbling, or an off smell.
Make iced yuja tea in summer. Stir the preserve into a small amount of warm water until dissolved, then add cold water and plenty of ice. For a fizzy version, replace some of the cold water with sparkling water just before serving.

Nutrition (approx., per serving): Calories: 65 kca · Protein: 0.1 g · Carbs: 17 g · Fat: 0.1 g · Saturated fat: 0 g · Cholesterol: 0 mg · Sodium: 1 mg · Fiber: 0.3 g · Sugar: 15 g
Estimated values depend on the fruit, honey, and amount of preserve used per cup. Actual nutrition may vary.

FAQ

What is yuja tea?

Yuja tea is a traditional Korean citrus drink made by mixing yuja-cheong, a sweet preserve of yuja fruit and honey or sugar, with hot water. It's also called yuja-cha (유자차). The drink has a fragrant, sweet-tart citrus flavor, and you can eat the softened pieces of peel and fruit in your cup. Unlike conventional tea, the traditional version contains no tea leaves.

Does yuja tea have caffeine?

No, traditional yuja tea is naturally caffeine-free because it's made from preserved citrus fruit and water rather than tea leaves. It's a lovely alternative to coffee, black tea, or green tea when you want a warm drink in the evening. Just check the ingredients if you're buying a premade product or mixing yuja preserve with another beverage, since additions can change its caffeine content.

Can I make yuja tea without fresh yuja?

Yes, you can make a similar citrus tea using Meyer lemons or regular lemons if fresh yuja isn't available. Meyer lemons tend to have a softer, more floral flavor, while regular lemons are sharper and more acidic. You can also buy ready-made yuja-cheong at many Korean grocery stores and simply stir a spoonful into hot water.

How long does homemade yuja tea preserve last in the fridge?

Homemade yuja-cheong should be stored in a clean, airtight glass jar in the refrigerator, but its exact shelf life depends on preparation, acidity, and the amount of sweetener used. For this fresh-fruit version, make a modest batch and use it promptly rather than assuming it will keep for months. Always use a clean spoon and discard the preserve if you notice mold, unexpected bubbling, or an off smell.

Why does my yuja tea taste bitter?

Your yuja tea may taste bitter because too much of the thick white pith has been included, the fruit contains seeds, or the citrus peel itself is particularly bitter. Remove the seeds carefully and trim some of the thick pith before slicing the fruit. Using thinly sliced peel, a mild honey, and the right amount of preserve per cup will help keep the flavor pleasantly citrusy rather than harsh.

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Yuja Tea (Korean Honey Citron Tea) Recipe