Yuja-cha (Citron Honey Tea)

Method

1. 1

   Scrub the citrus well in warm water, dry, halve, and flick out every seed you can find.

   💡 Seeds are the one thing that can turn the syrup bitter — be ruthless.

2. 2

   Slice the fruit, peel and all, into the thinnest strips you can manage.

3. 3

   Toss the strips with the sugar and honey until every piece is coated and the sugar starts to slick.

4. 4

   Pack into a sterilized jar, press down so syrup covers the fruit, and let it macerate in the fridge for at least 24 hours.

   💡 The tea deepens for weeks — a jar made in December is at its best in January.

5. 5

   To serve, stir 2 generous tablespoons of the citron syrup into a mug of hot water, fruit strips and all, and float a few pine nuts on top.