Tea Jam Lemon
"Zero Waste. 100% Taste."
Deep molasses notes from brown sugar, balanced by the tart punch of whole lemon pulp and a sophisticated bitter finish. We rescue 'Market-Overripe' produce at its absolute peak flavor to honor the farmer's hard work.
Made In
Zone 1, Tubungan, Iloilo
Harvest Composition
Preservative & Balance
Flavor & Texture Beads
Ingredient Synergy
Vesicle Suspension (The 'Tea' Effect)
We carefully cook the lemon flesh to preserve the integrity of the individual juice sacs (vesicles). When dissolved in hot water, these sacs rehydrate and float, creating a beautiful, textured tea experience similar to fresh-squeezed juice.
Membrane Bitterness Balance
While we remove the bitter rind, we keep the natural segment membranes. These thin walls contain just enough naringin (bitter compound) to provide a sophisticated 'bite' that cuts through the sweetness of the brown sugar.
Hypertonic Preservation
The high concentration of brown sugar creates a hypertonic environment that draws pure lemon juice out of the pulp sacs, replacing it with sugar syrup. This preserves the pulp structure while preventing spoilage.
Acid-Sugar Gelation
Even without the rind, lemon juice is rich in citric acid. When combined with sugar and heated, this acid modifies the sugar molecules to create a natural, loose syrup consistency perfect for dissolving (rather than a stiff jelly).
Nutritional Intelligence
Energy Dense (Fuel Source)
This is a concentrated carbohydrate source designed for energy. It is best used as a tea base or glaze, diluting a spoonful effectively spreads the sugar content while maximizing flavor.
No Bitter Pith (Skinless)
We manually remove the outer skin and white pith. You get 100% of the tangy fruit flesh without the overwhelming bitterness or waxy texture of the rind.
Visual Pulp Texture
The hallmark of this jam is the visible lemon pulp. In tea, these floating 'beads' provide a burst of texture and prove that real fruit was used, not just flavored syrup.
Vitamin C Retention
The high acidity of the lemon pulp acts as a natural preservative for its own Vitamin C content, protecting it from oxidizing even during the cooking process.
Digestive Aid
Lemon pulp contains pectin fibers and citric acid which can stimulate gastric juices. Drinking this as a warm tea after a meal is a traditional aid for digestion.
Why Brown Sugar?
Pure lemon pulp is aggressively sour. We use Brown Sugar because its caramelized molasses flavor mellows the acidity into a smooth, drinkable tea, whereas white sugar would just taste sharp.
Maturation Timeline
Fresh & Bright
Texture
Distinct Pulp. The lemon sacs are still firm and separate from the syrup.
Flavor Profile
Sharp Citrus. The lemon flavor is distinct from the sugar.
Best Paired With
Iced Tea (the pulp floats beautifully).
The Marination
Texture
Integrated. The pulp sacs soften and absorb the brown sugar, becoming like tiny burst-boba.
Flavor Profile
Harmonized. The syrup takes on a strong lemon oil flavor from the membranes.
Best Paired With
Hot Tea (dissolves instantly).
Deep Preserve
Texture
Jammy. The pulp has broken down into a thick, spreadable consistency.
Flavor Profile
Rich Molasses. The acidity has mellowed significantly.
Best Paired With
Glaze for Grilled Chicken or Fish.
How to Enjoy
SPOON. STIR. SPREAD. | Classic Tea: Dissolve 1 tbsp in a cup of hot water. | Rustic Spread: Layer over buttered toast or yogurt. | Glaze: Brush onto grilled chicken for a sticky citrus finish.
Storage Protocol
Refrigerate after opening. Consume within 1 month of opening.
Did You Know?
⭐ True Circular Economy: The skins we peel off are NOT thrown away. They are upcycled by Uni-Tribe into 'AYU', a botanical food supplement, ensuring 100% of the harvest is utilized.
The 'Pulp' consists of tiny juice sacs called vesicles, which naturally burst when eaten, releasing flavor.
Drinking warm lemon water (or tea) is a centuries-old practice believed to help balance body pH despite the lemon's acidity.
By manually removing the skin, we reduce food waste by using 'ugly' lemons where the skin is damaged but the inside pulp is perfect.
Lemon pulp fiber helps slow down the absorption of the sugar into your bloodstream compared to clear lemon juice.