|
Making Green Tea
The simple way to make good green tea
is as follows:-
| 1.
|
Boil
kettle and wait for 3 minutes. |
| 2. |
Put
two tea spoons of green tea into a strainer (an ordinary English one is
fine). |
| 3. |
Pour
hot water through strainer. If you use a white cup, then you can see
the bright green colour. (Alternatively, you can pour into a small
tea pot). |
| 4. |
You
can use this method at least four times to enjoy a similar flavour
from the same 2 teaspoons of tea. |
You can start with the above method, and gradually find the way
you like.
(This
method doesn’t necessarily apply for
inferior
quality tea.)
|
|
Making Authentic Gyokuro Tea
Prepare one small tea pot, 3 tea cups, and hot water at
40 degrees. You can make 3 pot of tea.
Put 2 desert spoon (6g apprx) of Gyokuro into the small
tea pot, pour in hot water gently and brew for 2 minutes.
Pour out slowly and evenly into 3 tea cups.
The first pour will be very clear and mild.
For another tea, repeat the above process for 2nd tea pot.
The third time you will need hotter water at 65 degrees.
The third serving tea would be similar to normal green
tea colour.
In Japan, Gyokuro connoiseurs eat the spent leaves
mixed with Mayonaise or soy sauce afterwards. This is
quite normal practice, but it would be a new experience
over here! |
Making Matcha Tea
You will need Matcha tea and the bamboo whisk.
It is better to put the bamboo whisk in hot water for a few
minutes to make it flexible. Boil water and leave to cool
till around 80 degrees.
(Usucha)
Put roughly one tea spoon of Matcha into a tea cup.
Pour cooled hot water into a cup.
Stir Matcha powder to spread evenly.
Hold whisk vertically straight, and whisk swiftly imagining
‘M’ shape just above the bottom. When the froth becomes
foam, draw an ‘X’ mark occasionally, which
disturbs the current and spreads froth all over. Gradually
slow down the movement until you have a lasting covering
of froth. Fantastic, enjoy it!
(Koicha)
Put roughly three tea spoon of Matcha per person into a
tea cup.
Pour in cooled hot water into a cup.(40%)
Stir Matcha powder to spread evenly.
Pour in rest of water in and sitr and get potage soup texture.
(60%).
For extra person, you put an additional 3 tea spoon per
person.
|
Making Matcha Ice Cream
Ingredients : 500ml full-fat milk
100ml double cream
3 egg yolks
100g sugar
10g green tea powder
1. Put the milk and cream in a pan, bring up to boil,
then remove from heat.
2. In a large bowl, stir the egg yolks, sugar and green
tea for a few minutes until thickened.
3. Gradually pour in the hot milk, and stir.
4. Pour the mixture back into the pan and cook, stirring
over low heat for 12 minutes, until thick
enough to coat the back of a spoon.
5. Pour into a freezerproof container, and freeze for 2
hours then whizz in a processor until smooth.
6. Freeze and repeat 3-4 times until smooth.
|
©
Copyright Shige Takezoe 2004-2010
|
|
