I’m certain you have had tea with citrus flavors added in, however have you ever tried a citrus stuffed with black tea? I had many fascinating sorts of Korean tea on my current journey, and it was robust to choose which one I wished to share with you first. Given the vacations and frigid temps, I believe it is the right time of 12 months to speak about Yuja Byungcha. A Yuzu stuffed with black tea.

Yuja Byungcha tea has an incredible pure citrus taste and aroma. The steeped black tea with crushed bits of yuzu rind is a stunning warming tea for winter, and the flavour is kind of festive for the vacations. I’ve been consuming this tea nearly every single day, I discover it flavorful and invigorating. When I had a sore throat, consuming this with a little bit of honey was extremely soothing.

Please be aware, this tea is totally different from yuja cha, which should you search on-line normally brings again recipes for a scrumptious natural recipe for yuzu, honey, lemon, and sometimes ginger, to maintain within the fridge all winter lengthy. I even have a jar in my fridge and have been consuming it within the evenings. Now, on to the byungcha…

Making Yuja Byungcha Korean Yuzu Stuffed Black Tea

This tea has two primary components, yuzu and black tea. The yuzu are harvested on the finish of November. They are washed, and the within is scooped out and juiced. The juice is reserved and used to taste the tea. The tea used is black tea (known as hong cha or balhyocha) harvested and processed within the spring. The processed leaves are sprayed with the yuzu juice, simply sufficient to melt the leaves and stuffed contained in the hollowed out yuzu. Byung means to bottle, which is sensible because the black tea is mainly bottled contained in the yuzu.

About 30-40 grams of tea match inside one yuzu. Once stuffed, the highest is put again on and the yuzu is tied with twine. After the yuzu are ready with the tea, they undergo a steaming and drying course of 6 occasions, and every time the twine is tightened. Then they’re left for a closing drying open air within the breeze and solar. 

In my previous post. I discussed how Korean tea is deeply tied to nature, and that is no exception. Drying the tea outdoors within the pure components in an important step. The complete course of takes about 2 months. This is a sluggish course of that enables layers of taste to construct contained in the tea. The completed product is about 1/2 the dimensions of the unique contemporary yuzu!
crushed yuzu and black tea

Steeping the Yuja Byungcha

To put together this tea, you want to crush up that lovely tea-stuffed yuzu. Do not steep the entire thing in a pot! First, take away the twine from the yuzu and take off the highest. Then place the yuzu on its aspect on a paper towel, and gently crush it. You should not want an excessive amount of power. The citrus will break into items, and the black tea will spill out. You can crush the yuzu into smaller items as nicely. 

Add 3-Four grams complete of tea and small bits of yuzu in about 200ml of water that is simply off the boil. I steep mine for about 3-5 minutes. This will be re-steeped about 5 occasions. Take the remainder of your yuzu tea and put it in an opaque, air-tight canister for later. You also can age the yuzu complete, should you can keep away from temptation and wait!

It’s robust to search out these teas on the market within the US. I’ve been in a position to buy them at World Tea Expo, however an web search does not come up with a lot. Right now Screen Tea is promoting a number of, she was on the Korea journey with us and she or he introduced them again on the market. I’m ready to listen to from one other supply that could be promoting these teas quickly, and can replace the submit with a hyperlink when that occurs.

Source link

Load More By John Richard
Load More In History and Culture

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also


Today you get to see how I tint my lace frontals 🙂 WATCH IN HD (1080p) S C H E D U L E: I …