Yuja Citron
Yuja Citron (유자, 柚子) is recorded in the Donguibogam as a qi-regulating food herb. Its nature is not specified in the source text and its taste sweet, associated with the Stomach meridians. Traditional uses recorded in the text include removes foul stomach qi, resolves alcohol toxicity, freshens breath after drinking. Caution: A mild citrus food; the thick peel is the part described in the classical entry.
Overview
Yuja is the citrus behind yuja-cha (citron tea), a Korean winter staple, and the Donguibogam already records its two signature uses: clearing foul qi from the stomach and resolving the toxic aftereffects of alcohol — the very same reputation yuja tea holds today as a hangover and cold remedy.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Removes foul stomach qi
- Resolves alcohol toxicity
- Freshens breath after drinking
Traditional applications recorded in the classical text
- Hangover and post-drinking discomfort
- Bad breath from alcohol
- General stomach qi stagnation
Traditional preparation
Made into yuja-cha (citron tea) with honey or sugar, or eaten fresh; the thick peel is often preserved together with the flesh.
This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.
Cautions
Frequently asked questions
Is this the citrus used in yuja-cha (citron tea)?
Yes — the same fruit, and the Donguibogam already records its exact modern reputation: resolving alcohol toxicity and clearing foul stomach qi.
Does yuja help with bad breath?
The Donguibogam specifically notes it treats bad breath in those who have been drinking alcohol, alongside its general alcohol-resolving action.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조