How The Japanese Mix Green Tea To Their Foods

A. Brew green tea with thinly sliced ginger and lemon, or sprigs of spearmint. Add one teaspoon of honey per cup, stir and serve hot or use half the amount of hot water (or twice the amount of tea), allow the green tea to brew and cool, then pour over ice cubes.

B. Make a green tea chai by brewing green tea in hot vanilla soy milk and topping with a dash each of cinnamon, black pepper, ginger and allspice.

C. Brew 1-2 teaspoons loose leaf green tea in 8 ounces cool water for 20-30 minutes to develop flavor without bitterness and add the green tea to stir-fries, marinades, dressings, soups and sauces.

D. Sprinkle Gyokuro green tea over a salad, stew or rice dish.

E. Add ½ teaspoon Gyokuro green tea to an almost set omelet or scrambled eggs.

F. Add crushed Chinese Gunpowder green tea and rice vinegar to sesame oil for delicious vinaigrette.

G. Mix Gyokuro green tea with sesame seeds and sea salt and use to dredge shrimp or fish filets before lightly pan-frying them.

H. Cook Japanese udon noodles in green tea for about 5 minutes, then remove from heat and leave noodles in tea until cool. Drain and toss lightly with soy sauce and sesame oil. Add thinly sliced tofu, scallions, mushrooms, and chopped cilantro, and serve.

I. Poach Asian or Bosc pears in green tea with fresh thinly sliced gingerroot. Drizzle with honey and top with a sprig of fresh mint.

J. Combine cooled green tea half and half with a fruit juice, such as peach, pineapple or papaya. Sweeten with a teaspoon of honey per cup. Blend and pour over ice.

by Dr. Tea, Tea Expert

Much Love and Light

Mark Dr. Tea, Ukra,
Tea Expert & proprietor of the Tea Garden & Herbal Emporium.