• Before You Start... Please note that this recipe requires 7 days of resting time.
• Gather all the ingredients. Please weigh your ingredients with a digital kitchen scale. You'll also need 2 mason jars with lids (16 oz. each).
  

To Peel and Clean the Yuzu

• Rinse 2.2 lbs yuzu and dry well with a kitchen towel. Score the rind on the bottom with an X using a sharp knife. This makes peeling easier.
  
• Peel off the rinds with your fingers. The bumpy and loose skin should come off in one piece. Set the rinds aside for now. Then, separate each fruit segment and place them in a large tray. Tip: Work over the tray while you handle the fruit to collect any juice, which you will use later.
  
• Remove any stringy white membrane from the fruit (but leave the membrane wall intact). I collect the stringy membrane and any seeds that fall out in a separate small tray to discard after the next step.
  

To Remove the Seeds

• Cut each segment in half crosswise with kitchen scissors, working over the tray to any collect the juice. Remove the seeds. Place the seeded halves in another large tray.
  
• When you are done, discard the seeds and stringy membrane.
  

To Slice the Rinds

• Remove the stem or "button" attached to the rinds. Then, thinly julienne the rinds lengthwise.
  
• Once you finish slicing, add the rinds to the large tray with the seeded fruit. Add any of the collected juice from the other trays.
  
• Then, squeeze and rub everything together until the rinds start to soften.
  

To Clean the Jars

• Divide ½ cup shochu into 2 clean and dry mason jars (16 oz each). Close the lids and shake the alcohol around the inside surfaces of the jar and lid. Then, pour it out and let air dry.
  

To Prepare the Yuzu Cha

• First, fill the bottom of the sterilized jars with a layer of some of the 2.2 lbs white rock sugar. Then, cover the rock sugar with a layer of the yuzu mixture using tongs. Continue alternating the layers until you use all the yuzu.
  
• Along the way, press down on the layers with a spoon to remove any air gaps. End with a layer of rock sugar that completely covers the yuzu.
  
• Wipe the jar rims with a clean kitchen towel dampened with shochu.
  
• Close the lids.
  

To Make the Yuzu Cha

• Keep the jars in a cool place for about 7 days. If you live in a warm climate, store them in a refrigerator. Gently shake and tilt the jars at least once a day to make sure the yuzu is coated with syrup. The goal is to extract the yuzu flavor quickly. If left exposed and uncoated by rock sugar or syrup, the fruit may grow mold and ruin the syrup.

  If you use granulated sugar instead of white rock sugar, store it in the refrigerator immediately after the sugar has completely dissolved.
  

To Store

• At the end of Day 7, move the jars into the fridge, where you can keep them for up to 1–2 months.
  

To Serve

• Add a heaping spoonful of this Yuzu Cha to a cup of hot water and stir well. Enjoy! You can also eat the yuzu rind if you like. I consume everything together.