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1
Rinse the yuzu well, and wipe away any excess water with a paper towel.
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2
Weigh them out.
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3
Slice the yuzu in half.
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4
Layer a colander in a bowl, and squeeze the yuzu inside.
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5
Discard the seeds.
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6
You won't need the seeds, just the juice.
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7
Weigh the seeds and subtract that from the original mass.
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8
The seeds usually weigh a little less than 10% of the original mass.
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9
Transfer the juice into an empty container.
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10
I separated the juice into 3 containers.
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11
Slice the yuzu skin in half, then julienne that as finely as you can.
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12
Use both the skin and the sac.
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13
Remove the stem.
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14
Divide into equal portions, and pack into the container.
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15
Add the sugar.
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16
If the container fills up, press down with a spoon.
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17
Pour in the honey.
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18
I usually place the container on a scale to weigh as I work.
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19
Done with the prepping.
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20
Don't worry about mixing, it's not necessary.
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21
This is how it looks like after 5 days.
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22
It's ready to be served.
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23
Actually, you can drink it after 2 days, but it still tastes a little bitter.
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24
Pour a decent amount of the yuzu tea into a cup.
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25
Pour some hot water over it, and enjoy.
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26
I usually scoop up the skin and eat that too.
