I make this soothing, fragrant citrus syrup using fresh yuzu and rock sugar, resulting in a naturally preserved syrup that turns into a warm, comforting drink when mixed with hot water. Though it’s called “tea,” there are no tea leaves involved—just the vibrant, tart flavor of yuzu citrus blended with gentle sweetness. I enjoy it especially in colder months, but it’s great year-round in both hot and iced drinks. It also makes a unique topping for toast or yogurt.

Why You’ll Love This Recipe

I like this recipe because it captures the pure, natural flavor of yuzu without artificial additives or complicated steps. It doesn’t require cooking—just careful layering and a bit of patience. The syrup it creates is versatile and makes for a comforting drink that I can enjoy hot or cold. I also appreciate how easy it is to adjust the flavor by adding other ingredients like honey or ginger.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 450 g fresh yuzu (approximately 6 to 7 medium yuzu)

• 450 g white rock sugar (equal to the weight of the yuzu)

Optional (for sterilizing jars):

• Hot water for rinsing jars

Directions

1. Prepare The Yuzu
   I start by washing the yuzu thoroughly under running water and drying them completely. Then, I score the bottom of each fruit with an “X” to make peeling easier. I peel the rind in large pieces and separate the fruit into segments. I remove the stringy white membrane but keep the walls of the segments intact. While doing this, I work over a tray or bowl to collect any juice. I then cut each segment in half crosswise and carefully remove all seeds.

2. Slice The Rind And Mix
   I remove the small stem ends from the rind pieces and thinly slice the peel into long strips. Then I combine the rind, fruit segments, and any collected juice in a bowl. I gently rub them together with clean hands to help soften the peel and mix everything evenly.

3. Sterilize The Jars
   I rinse my clean jars with hot water and allow them to dry completely before using. This helps ensure a more sanitary environment for storing the syrup.

4. Layer The Yuzu And Sugar
   I divide both the yuzu mixture and rock sugar evenly between jars. I start each jar with a layer of sugar, then add a layer of yuzu. I continue layering until all ingredients are used, finishing with a layer of sugar on top. I press down gently to remove any air pockets. I then seal the jars tightly.

5. Ferment For 7 Days
   I store the jars in a cool, dark place for about 7 days. Once a day, I gently shake or tilt the jars to help the sugar dissolve and evenly coat the fruit with the syrup. After about a week, the sugar should be mostly dissolved and the syrup fully extracted.

6. Store And Serve
   After the syrup is ready, I move the jars to the refrigerator. To serve, I stir a generous spoonful into a cup of hot water. I also enjoy eating the softened yuzu peel in the drink.

Servings And Timing

• Prep Time: 1 hour

• Resting Time: 7 days

• Total Time: 1 hour active + 7 days passive

• Yields: Approximately two 16-ounce jars

• Serves: Around 25 to 30 servings (1 tablespoon per drink)

Variations

• I sometimes substitute part of the sugar with honey for a softer sweetness.

• Adding thin slices of fresh ginger gives the tea a warm, spicy undertone.

• When yuzu isn’t available, I’ve used a mix of Meyer lemons and oranges to mimic the flavor.

• For a winter spice version, I might add a cinnamon stick or a piece of star anise while layering.

• A few drops of vanilla extract can give the syrup a more rounded finish.

Storage/Reheating

After the initial 7-day rest, I keep the syrup in the refrigerator. It stays good for about 1 to 2 months. I never heat the jar directly; instead, I heat water separately and stir in the syrup to make a warm drink. The syrup also works well stirred into cold sparkling water for a refreshing twist.

FAQs

Can I Use Less Sugar?

I don’t recommend reducing the sugar since it helps preserve the yuzu and prevent spoilage. The sugar also balances the tartness of the citrus.

Can I Use Regular Granulated Sugar Instead Of Rock Sugar?

Yes, I can use granulated sugar in equal weight to the yuzu. However, I refrigerate the mixture as soon as the sugar fully dissolves since it ferments more quickly than rock sugar.

What Should I Do If I See Mold?

If mold appears, I throw out the entire jar. Even a small spot can mean deeper contamination. To prevent this, I always ensure the top layer of sugar fully covers the fruit and the jars are properly cleaned and dried.

What Does Yuzu Taste Like?

Yuzu has a unique citrus flavor that reminds me of a blend between lemon, grapefruit, and mandarin. It’s tart, aromatic, and slightly floral, making it perfect for this syrup.

Can I Freeze The Syrup?

I usually don’t freeze it, but technically it’s possible. However, freezing may affect the texture of the peel. I prefer making smaller batches I can finish within a month or two.

Conclusion

Yuzu Cha is one of my favorite traditional remedies and treats, especially when I want something comforting, natural, and full of bright citrus flavor. I like how easy it is to make, and I love opening a jar and breathing in that fresh, floral aroma. Whether stirred into hot water or spooned over yogurt, it brings a moment of warmth and brightness to my day.