"Ochazuke" is a traditional accompaniment to tea. While sweet treats like wagashi are common, salty snacks such as rice crackers or pickles are also recommended. Today, we introduce a unique salty ochazuke: using the spent leaves of gyokuro tea.
Tea leaves contain many nutrients that don't dissolve in water, so eating them allows you to absorb these nutrients. The vitamin E and beta-carotene in tea leaves are said to have antioxidant effects and improve blood flow, making this perfect for cold winter days.
Gyokuro leaves are larger and thinner than regular tea leaves, making them softer and easier to eat. Enjoy a carefully brewed gyokuro tea, and then savor the leaves as a snack.
Experience a moment of bliss as you fully appreciate the thoughtfully crafted gyokuro from Senchado Tokyo.
Ingredients
・ Clear teapot
・ Gyokuro tea leaves 4g
・ Room temperature water (first infusion) 20ml
・ Hot water (second infusion) 80°C 180ml
・ Hot water (third infusion) 100°C 180ml
・ Rock salt (optional)
Brewing Method
1 / First Infusion with Room Temperature Water
Place 4g of tea leaves in a clear teapot. Remove the tea strainer to allow the leaves to fully immerse. Steep in 20ml of room temperature water for 3 minutes, then pour through the strainer into a glass. Savor the concentrated umami.
2 / Second Infusion with 80°C Water
Steep in 60ml of 80°C water for 30 seconds. 60ml is about half the volume of the clear teapot. You can use a tea cup to cool boiling water, which also warms the cup. Strain as with the first infusion. Enjoy the beautiful color of the leaves and the tea.
3 / Third Infusion with 100°C Water
Prepare 120ml of 100°C water. Steep for 15 seconds. The high temperature cooks the leaves, creating both delicious tea and edible spent leaves. The third infusion is characterized by a crisp taste with a lingering bitterness.
4 / Transfer Leaves to a Dish and Sprinkle with Rock Salt
Coarse rock salt is recommended for added texture. The more you chew the leaves, the more you'll experience a fresh aroma and subtle bitterness spreading through your nasal cavity, perfectly complementing the crisp third infusion.
[Point] Besides salt, try the leaves as "ochazuke" with bonito flakes and soy sauce, or dip them in ponzu or hot tofu sauce.
