Korean-Style Citron Tea
This Korean-style citron tea simmers thin lemon slices with honey into a quick marmalade-like base, then spoons it into hot water for a warming, citrusy drink inspired by Korea’s traditional yuja cha, ready in 25 minutes. In Korea, this tea is what shows up the moment someone in the house has a cold, made from citron preserved in honey until it turns syrupy and golden. This version uses lemon and a same-day stovetop method instead of the traditional multi-week cure, but keeps the same warming, honeyed citrus payoff. Pair it with a slice of our French-style lemon tart for a very citrus-forward dessert course.
Quick answer: Thin lemon slices simmered with honey into a marmalade-like base, then spooned into hot water for a warming, citrusy tea inspired by Korea's traditional yuja cha. Ready in 25 minutes using lemon instead of hard-to-find fresh citron.
Instructions
Wash the lemons well and slice them very thinly, removing any seeds.
In a small saucepan, combine the lemon slices, honey, and sugar. Simmer gently over low heat for 12-15 minutes, stirring occasionally, until the lemon rind softens and the mixture turns syrupy.
Let cool slightly, then transfer to a clean jar. This is your citron tea base, similar to Korean yujacheong.
To serve, spoon 1-2 tablespoons of the lemon-honey base into a mug, top with hot water, and stir well. Eat the softened lemon slices along with the tea.
Questions people actually ask
Yuja (also called yuzu) is an East Asian citrus fruit with a floral, slightly bitter aroma, traditionally used for this tea. It's hard to find fresh outside Korea and Japan, so this version uses lemon, which gives a similarly bright, warming tea.
Stored in a sealed jar in the fridge, it keeps for several weeks. The honey and sugar act as a natural preservative.
Not quite. Traditional yuja cha (made as yujacheong) cures for several weeks and develops a deeper, more complex flavor. This stovetop version is a faster same-day approximation.
Yes, the lemon-honey base is good stirred into plain yogurt, drizzled over pancakes, or spooned over vanilla ice cream.
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