Rinse the yuzu well, and wipe away any excess water with a paper towel. Weigh them out.
Slice the yuzu in half.
Layer a colander in a bowl, and squeeze the yuzu inside. Discard the seeds.
You won't need the seeds, just the juice. Weigh the seeds and subtract that from the original mass. The seeds usually weigh a little less than 10% of the original mass.
Transfer the juice into an empty container. I separated the juice into 3 containers.
Slice the yuzu skin in half, then julienne that as finely as you can. Use both the skin and the sac. Remove the stem.
Divide into equal portions, and pack into the container.
Add the sugar. If the container fills up, press down with a spoon.
Pour in the honey. I usually place the container on a scale to weigh as I work.
Done with the prepping. Don't worry about mixing, it's not necessary.
This is how it looks like after 5 days. It's ready to be served. Actually, you can drink it after 2 days, but it still tastes a little bitter.
Pour a decent amount of the yuzu tea into a cup. Pour some hot water over it, and enjoy. I usually scoop up the skin and eat that too.