Rinse the whole yuzu thoroughly under running water to remove any surface impurities. If desired, scrub the peels with coarse salt to cleanse them further and enhance their natural fragrance.

With a sharp knife, carefully trim away any dark spots or blemishes on the peel. Slice each yuzu into quarters, cutting from the stem down to the bottom tip. Remove the thick white pith to prevent bitterness and achieve a smooth, well-balanced flavor.

Squeeze out the juice and pulp into a small bowl, making sure to extract as much liquid as possible. If preferred, remove the seeds using a knife or spoon for a smoother texture. Trim off the stem ends and discard them.

Place the yuzu peels on a cutting board with the skin facing down. Using a steady hand, slice them into thin, julienne-style strips to maximize their aromatic infusion.

Return to the bowl of juice and pulp. Remove the pulp and press it firmly with your hands to extract any remaining juice. For a more refined texture, blend the pulp in a food processor or chop it finely with a knife. Set aside for later use.

In a sterilized jar, arrange a layer of yuzu peels using chopsticks or a fork. Pour a generous amount of honey over the peels, ensuring they are well-coated.

Continue layering the yuzu peels and honey, repeating the process until all of the peels have been added to the jar. Once done, pour in the reserved yuzu juice and finely chopped pulp.

Using a spoon, stir the mixture thoroughly to combine all the ingredients. Seal the jar tightly with a lid and store it in a cool, dry place for 24 hours, allowing the flavors to meld together.

After a day, open the jar and stir the mixture again to ensure even distribution. Reseal and refrigerate for an additional 3-4 days, allowing the yuzu and honey to fully infuse.

To prepare a comforting cup of citron tea, add one tablespoon of the yuzu-honey mixture to a mug. Pour in hot water or steeped black tea, then stir gently to dissolve the honey and release the citrus essence. Serve warm and enjoy.