in korea, it is used to create a syrupy tea (called yuja cha) where the slices of whole fruit are eaten with the sweet tea. the fruit is thinly sliced (peel, pith and pulp) and soaked or cooked in honey or sugar to create a chunky syrup. this syrupy candied fruit is mixed with hot water as a fragrant tea, where the fruit at the bottom of the cup is eaten as well. often perserved in the syrup for the cold months, yuja tea served as a source of fruit in winter. it is also popular in taiwan, where it is known as 柚子茶 (youzi cha).