Honey and Citrus Cha

Making honey preserves is my way to prolong the pleasure of having them in my kitchen. I do not add pectin or other gelling agents. Instead, I keep the syrup liquid and use it for hot tea, sparkling drinks, cocktails, sponge cakes feed, etc. Honey candied citrus slices are excellent as toppings for other desserts, ice creams, custards, fruit salads. Everything is pure, natural, and beautiful. There is a list of traditional Korean fruit teas with honey that includes a few citrus varieties — gyulpicha (귤피차; 橘皮茶; “citrus peel tea”), taengjacha (탱자차; “bitter orange tea”), yujacha (유자차; 柚子茶; “yuja tea”). Korean word yujacha means yuja citrus tea. Yuja, or citrus junos, is better known in the U.S. as yuzu. Traditionally, thinly sliced yuzu is preserved with honey to make yujacheong, to make tea, a portion of preserves is mixed with hot water.

Unbalanced

% Daily Values based on a 2,000 calorie diet