Tangy & Sweet Orange Tea
Hello! I was recently traveling in South Korea and rediscovered yuzu tea, a kind citrus fruit. The tea is as tangy as sweet as delicious. I was first introduced to yuzu tea in my dorm in Boston by a South Korean fellow student. As yuzus are not as readily available in Paris, I used oranges and here is my take on this traditional winter drink in Korea and Japan. I thought I will share it with you for the last (official) weekend of Spring.
Ingredients for a big jar
3 organic oranges
3 table spoon maple syrup
1 tablespoon lemon
Peel the oranges and save the skins. In a blender, mix the oranges with the lemon juice and maple syrup. In the meantime, grate the orange skin to get zest. In a pot, bring to boil the orange juice. Switch the heat off and add the zest. The trick here is to be careful not to overcook the zest as your mixture will be bitter. Transfer to a sterilized jar. You can save it in your fridge for up to a month.
To serve, for one mug, add boiling water to one or two table spoons of the orange tea depending on how strong you like it. Don’t forget to eat everything that is left in your mug, once you drink the actual tea. It is just to die for. Enjoy!