Rock Sugar Pomelo Tea (Bing Tang You Zi Cha)
冰糖柚子茶 · pan chinese cuisine
This recipe uses rock sugar instead of the more common honey because honey's nutrients are destroyed at high heat; both rock sugar and pomelo are traditionally considered moistening for the lungs and clearing for internal heat. If you prefer honey pomelo tea, stir in a little honey when serving rather than cooking with it — and always mix the preserve with warm, never boiling, water. The rock sugar and pomelo flesh should be at a ratio of about 1:2; don't use less sugar than that.
Gus WhitfieldRetired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 387(Main ingredients only; seasoning not counted)
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- 99.9(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 1(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
14.11 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Lightly wet the pomelo with water, then rub the skin with salt. This cleans the peel and helps remove bitterness.
✅ Done when: The peel has been thoroughly scrubbed with salt all over.
- 2
Step 2
Rinse off the salt under running water. Using a zester or vegetable peeler, remove all of the yellow zest from the pomelo. Use gentle pressure — take only the yellow skin, not the white pith, which is very bitter. The ideal zest shows small yellow specks on the underside.
✅ Done when: All the yellow zest is removed, with no white pith attached.
Put the zest in a pot with a bowl of water and a pinch of salt and bring to a boil. Drain off the water, rinse the zest, then cover it with fresh water and let it soak. This further removes bitterness; skip this step if you like it bitter.
✅ Done when: The zest has been boiled once, rinsed, and is soaking in fresh water.
- 4
Step 4
With a knife, score the top of the pomelo in a star pattern — cutting deeper near the top and shallower near the bottom — then peel it open.
✅ Done when: The pomelo is fully opened and the flesh exposed.
- 5
Step 5
Remove the flesh from the pomelo, peeling off the white membranes, and set the flesh aside.
✅ Done when: All segments are free of membranes and pith.
Combine the pomelo flesh, rock sugar, and the cooked zest in a pot. Cook over low heat, stirring constantly. After a while the pomelo will release its juices and the rock sugar will melt. When stirring feels the syrup thickening (it will thicken further as it cools) and the zest has turned translucent, turn off the heat.
✅ Done when: The syrup is thickened and the zest is translucent.
- 7
Step 7
While still hot, transfer to a clean glass jar with no residual water or oil. Seal tightly and store in a cool, dark place.
✅ Done when: The jar is filled, sealed tightly, and stored away from heat and light.