Description :
This Yuja Tea is crafted by hollowing out organic Korean yuja (yuzu) and filling it with a blend of fermented tea, wild pear, and quince. The mixture undergoes multiple steaming and drying cycles, resulting in a tea that can be steeped or simmered multiple times for a rich, evolving flavor.
The refreshing citrus aroma of yuja harmonizes with the smooth, deep notes of fermented tea, offering a balanced and soothing drinking experience.
How to Enjoy :
Break the yuja tea into small pieces and steep it along with the yuja peel for a fragrant and flavorful tea.
Volume: 40g
Ingredients : Yuja (Yuzu), Tea Leaves (All Korean-Origin)
More information :
Korean Jang (Soy Sauce, Doenjang, Gochujang)
Korea's climate is well-suited for soybean fermentation, making jang (Korean fermented soybean pastes and sauces) a unique product of complex fermentation involving three types of microorganisms: mold, bacteria, and yeast. Compared to raw soybeans, jang is more nutritious and easier to digest due to the microbial activity that occurs during fermentation.
Soybeans are rich in genistein, a compound known for its anti-cancer properties, and isoflavones, which help prevent osteoporosis in,aging women. They also contain linolenic acid and vascular dissolution enzymes, which contribute to cardiovascular health, and choline, which is beneficial for preventing dementia. Trypsin inhibitors in soybeans can support diabetes management.
In particular, vitamin B12, which is abundant in jang, aids in preventing anemia and supports brain health. Additionally, arginine and other amino acids, vitamins, and minerals present in fermented soy products help improve liver function, making them beneficial for those suffering from chronic fatigue.
Recently, cases of atopic dermatitis (eczema) have become more common among children, and incorporating jang into their diet from an early age, such as through baby food, may be beneficial.
Scientific research has confirmed the various health benefits of jang, including doenjang’s (fermented soybean paste) ability to improve blood circulation and its anti-tumor properties, as well as gochujang’s (fermented red chili paste) role in weight management and its anti-cancer effects.
In 2024, Korea’s traditional jang-making culture was inscribed on UNESCO’s Intangible Cultural Heritage list. Koreans commonly season and cook their food using gochujang, soy sauce, and doenjang. A classic example of a jang-based dish is doenjang-jjigae (soybean paste stew), a staple of Korean cuisine and a beloved soul food of Koreans.