Yuja-cha

Yuja-cha or yuja tea is a traditional Korean tea made by mixing hot water with yuja-cheong (yuja marmalade). Yuja tea is popular throughout Korea, especially in the winter. This tea is created by curing yuja into a sweet, thick, pulpy syrup. It does not contain caffeine. It is often sold in markets in large jars and used as a home remedy for the common cold. Yuja tea is made from the yuja fruit, which is commonly known outside of Korea as yuzu. Yuja does not contain much juice, unlike other citrus fruits. They are able to cook in high temperatures without losing their tartness. Yuja have a strong fragrance. Their scent comes from the zest, juices, and essential oils. Yuja tea is bittersweet. In addition, yuja tea is a preservative, so it can be left out on a shelf or counter. A man was carrying a shipment of yuja trees from China to Korea until a storm came and hit his boat. The yuja trees were destroyed, but some of the seeds went into the man's coat. As the man continued on Korea's soil, the seeds fell on the ground and grew into yuja trees. Koreans saw the benefits the leaves had and used the yuja leaves for the common cold by crushing it. Because of its bitter taste, they began to preserve the leaves in sugar and honey, which later developed into the yuja tea. King Sejong, who was responsible for the creation of the Korean Hangul script, was its greatest advocate.

Source: Wikipedia