Liuzhou Laowai

Random thoughts on life in Liuzhou, Guangxi, China

Friday Food No. 173 – Yuzu Tea


Friday food is a weekly article about one of the more unusual food items to be found in Liuzhou that week. This week, we are going abroad.

This is not Chinese, but I bought it in Liuzhou so, by my rules, it can go here.

It is Korean yujucha (유자차), or yuzu tea. The Chinese name is 柚子茶, although that is technically a mistranslation. 柚子 is ‘pomelo’, a totally different citrus fruit.

Whatever you call it, it is used to make ‘teas’ or cold drinks etc, by diluting it with water. However, as the instructions for use make clear, it also makes an excellent marmalade variation.

At first, I thought it was going to be too sweet for my tastes. The ingredients list says 28% sugar, but then the combined percentages in that list come to 117%. However, the acidity of the citrus cuts through the sweetness and leaves it well balanced. In other words, I like it.

Toast (home made bread) and marmalade for breakfast. Hooray!

I bought a 580g jar for around ¥29.90, but they also do a 1 kg jar for ¥45.90. From Bubugao, although I guess other supermarkets will have it. Probably cheaper!

. This entry was posted on Friday, January 20th, 2017 at 7:00 am and is filed under Food and Drink, Friday Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

3 Responses to “Friday Food No. 173 – Yuzu Tea”

  1. Sunny Xun Says:

    Your home-made bread looks good, where did you source the ingredients, and did you use a bread making machine? Would love to know more.

  2. Liuzhou Laowai Says:

    Where did I source the ingredients? You mean the flour, yeast, salt and water? There’s nothing else. All widely available. How do you think Chinese style breads are made? Oh yes, from flour, yeast, salt and water.

    No, I did not use a bread making machine, unless you call an oven a bread making machine.

  3. Zakia Says:

    Nostalgic and simple; nothing quite like that all-time-classic of marmalade and toast for breakfast – especially when it’s done with a twist like this, brilliant!

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