Japan has various traditional sweets made with anko (sweet bean paste), such as mame daifuku, taiyaki, and dorayaki. Ohagi with tsubu-an (whole bean paste) is also a classic representative of "Japanese snacks". What kind of tea would pair well with slightly salted ohagi?
This time, we'll introduce a recipe for "039 Sakimidori Izumo", a tea with a light-steamed, crisp flavor and a mature taste that has moderate sweetness with prominent umami and astringency.
"039 Sakimidori Izumo" and Anko Sweets
The light-steamed, crisp flavor has a mature taste with moderate sweetness and prominent umami and astringency. The vegetable-like umami of this tea comes from glutamic acid. To complement the rich sweetness of anko, we'll brew it slightly more astringent using a water temperature slightly higher than the standard method.
＜Ingredients＞
• Tea leaves "039 Sakimidori Izumo" 4g
• Hot water (first infusion) 75°C 120ml
• Hot water (second infusion) 80°C 120ml
＜Brewing Method＞
【1】First Infusion
Put the tea leaves in the teapot, pour 120ml of 75°C water, steep for 1 minute, then pour.
【2】Second Infusion
For the second infusion, pour 120ml of 80°C water, steep for 15 seconds, then pour. It's ready!
This "039 Sakimidori Izumo" changes its expression with each sip, so it's especially recommended for times when you can sharpen your senses and enjoy tea through the first and second infusions. Be sure to experience the rich, fresh aroma of the tea leaves right after opening the package.
The tea used in this recipe
This recipe was featured in "TOKYO TEA JOURNAL" VOL.20. You can view the special feature on the theme "The Fascination of Anko" from VOL.20 here.
