Yuja University of Windsor: Easy Korean Citron Tea Recipe

Yuja University of Windsor is a playful, campus-inspired twist on the classic Korean citron tea (yuja cha). It combines the bright, floral sweetness of yuja marmalade with hot water and a touch of honey, creating a soothing, aromatic drink that’s perfect for cold study sessions or a quiet afternoon break. This recipe is genuinely useful because it shows you how to build the drink properly, balance the sweetness, and even make your own yuja syrup from scratch if you can’t find the jarred version.

Ingredients

2 tablespoons (40 g) yuja marmalade (citron tea base) — or homemade yuja syrup (see Tips)
1 cup (240 ml) hot water (just off the boil, about 195°F / 90°C)
1 teaspoon (5 ml) honey, or to taste (optional, if you like it sweeter)
1 thin slice of fresh lemon or yuja (citron) for garnish (optional)
1 cinnamon stick or a small piece of dried ginger (optional, for a spiced version)

Instructions

If using a cinnamon stick or dried ginger, place it in your mug and pour the hot water over it. Let it steep for 2–3 minutes while you prepare the rest.
Spoon the yuja marmalade into a separate mug. If the marmalade is very thick, you can warm it in a small saucepan with a splash of water for 1 minute over low heat to loosen it.
Remove the cinnamon or ginger from the first mug (if used) and pour the hot water over the yuja marmalade. Stir well until the marmalade is fully dissolved and the drink is a uniform golden color.
Taste and stir in honey if you prefer a sweeter drink. Remember that the marmalade is already sweet, so add honey sparingly.
Garnish with a fresh lemon or yuja slice, if using. Serve hot, with a spoon to scoop up the chewy yuja peel at the bottom.

Tips

Substitution for yuja marmalade: If you can’t find yuja marmalade, use a mix of 1 tablespoon (20 g) honey and 1 tablespoon (15 ml) fresh lemon juice, plus 1 teaspoon of finely grated lemon zest. This won’t have the same bitter-sweet peel texture, but it will give a similar citrus flavor.
Make your own yuja syrup: Slice 2–3 yuja fruits (or 2 lemons and 1 orange) very thinly, removing seeds. Layer the slices with an equal weight of sugar (about 1 cup / 200 g per fruit) in a clean jar. Refrigerate for 3–5 days, shaking daily, until the sugar dissolves into a syrup. Use 2 tablespoons (40 g) of this syrup per cup.
Don’t use boiling water: Water that’s too hot can make the yuja peel taste overly bitter. Let the kettle rest for 30 seconds after boiling, or use water at about 195°F (90°C).
Common mistake: Adding too much marmalade. Start with 2 tablespoons and adjust to taste—yuja cha should be refreshing, not syrupy.

Serving Suggestions

Serve yuja tea in a clear glass mug to show off its golden color. It’s wonderful alongside a light snack like rice crackers, buttery shortbread, or a slice of madeleine. For a cozy evening, pair it with a good book or a study session—it’s naturally caffeine-free, so it won’t keep you up. You can also serve it over ice in the summer for a cold yuja ade.

Variations

Iced Yuja Ade: Instead of hot water, use 1 cup (240 ml) cold sparkling water and add ice. Stir well to dissolve the marmalade.
Yuja with Ginger: Add a 1-inch (2.5 cm) piece of fresh ginger, sliced, to the hot water and steep for 5 minutes before mixing with the marmalade.
Yuja Milk Tea: For a creamy version, use half hot water and half warm milk (or a non-dairy milk). This is a popular café-style drink—just be aware that the milk will soften the tartness.
Sparkling Yuja Cocktail (adults of legal drinking age only): Mix 2 tablespoons (40 g) yuja marmalade with 1 oz (30 ml) vodka or soju, 1/2 oz (15 ml) fresh lemon juice, and top with club soda. Drink responsibly.

Storage and Reheating

Yuja tea is best made fresh, but you can store the prepared drink (without garnish) in an airtight container in the refrigerator for up to 24 hours. To reheat, pour into a small saucepan and warm over medium heat for 2–3 minutes, stirring occasionally, until hot—do not boil. If you’ve made homemade yuja syrup, it will keep in a sealed jar in the refrigerator for up to 2 weeks; check for any signs of fermentation (bubbling or off smell) before using. The jarred commercial yuja marmalade, once opened, should be refrigerated and used within 3 months.

Frequently Asked Questions

What is yuja exactly? Yuja is a Korean citrus fruit, similar to a small, bumpy lemon with a thick, aromatic peel. It’s very fragrant and has a tart, slightly bitter flavor. If you can’t find fresh yuja, a mix of lemon and orange is the closest substitute.

Can I use regular lemon instead of yuja? Yes, but the flavor will be less floral and more sour. To mimic yuja’s sweetness, add a little more honey or sugar. The peel is key, so use organic lemons and include the zest.

Is yuja tea caffeinated? No, yuja tea is naturally caffeine-free, making it a great evening drink. The only caffeine would come from additions like green tea, which some people add for a variation.

Why is my yuja tea bitter? Bitterness usually comes from using water that’s too hot (which extracts more bitterness from the peel) or from steeping the peel too long. Use slightly cooler water and don’t let the marmalade sit in boiling water for more than a minute before stirring.

Can I make a big batch for a party? Yes, multiply the ingredients by the number of servings. Combine the yuja marmalade and hot water in a large pitcher, stir well, and keep warm in a slow cooker on the “warm� setting for up to 2 hours. Serve with a ladle.

What’s the best way to eat the yuja peel at the bottom? The peel is edible and actually the best part—it’s candied in the marmalade. Use a spoon to scoop it out and eat it after you finish the liquid. It’s chewy and sweet-tart.

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