As herbs have become readily available in supermarkets, they are becoming an increasingly familiar part of our daily lives. Today, we're introducing a recipe that combines a cordial syrup made from such herbs with a single-origin sencha.
Recipe for Enjoying "029 Meiryoku" with Herb Cordial
"029 Meiryoku" initially offers a blue-green sensation when sipped, gradually developing into a sweet, grain-like aroma. Its aftertaste characteristically transitions into a fragrance reminiscent of black tea.
While "Marufuku Farm's" herb cordial "Mojito Amber" naturally pairs well with carbonated water, we've chosen to create a layered drink by combining it with a tea that has a strong viscosity and aroma.
This luxurious cup, where both components enhance each other's unique qualities, evokes the beautiful harmony of a classic album.
＜Ingredients＞
・Tea leaves "029 Meiryoku" 4g
・Water 160ml
・Herb cordial 12g
・Ice cubes as needed
＜Brewing Method＞
【1】Overnight Extraction
Add 160ml of water to a glass server, add the tea leaves, and let it extract in the refrigerator overnight.
【2】Stir the Tea Leaves
Add an appropriate amount of herb cordial and ice cubes to a glass. Stir the glass server to mix the tea leaves.
【3】Pour into the Glass
Slowly pour into the glass while straining through a tea strainer, and it's ready! Drink it as a layered drink, gradually mixing as you enjoy.
Okabe, a tea-producing area in Shizuoka Prefecture, is known for its beautiful tea fields spreading along both banks of the clear Asahina River. The tea leaves, grown as "kabuse-cha" using a cloth called "kanreisha" to shield them from sunlight, are characterized by their striking deep green color.
The color of the brewed tea is also beautiful, making it enjoyable to look at. Please take your time to appreciate the changing fragrances and savor the well-balanced sweetness, umami, and bitterness.
This recipe is featured in "TOKYO TEA JOURNAL" VOL.
