When you think of Japanese tea, you might imagine a warm cup brewed with hot water. However, the bitterness and green aroma of sencha can be even more delicious in the humid summer months.
We're introducing 7 perfect summer recipes created by Senchado Tokyo. From recommended pairings to carbonated brewing methods, we hope you'll find your favorite recipe to enjoy a pleasant summer.
Recommended Recipes and Pairings for the Hot Summer Season
Early Summer "Suigyoku" Recipe Paired with Melon Shortcake
"Suigyoku" is one of the representative varieties of Taiwanese tea.
This cup, with its jasmine-like floral notes, is also recommended as a cold brew. The subtle astringency beautifully cleanses the palate after the sweetness of melon and richness of cream.
Try brewing the third infusion with hot water to enjoy the change in flavor.
Pairing "035 Sakimidori Sonogi" with Hōri Pineapple Cake
While "035 Sakimidori Sonogi" is known for its sharp bitterness, this year's harvest boasts a stronger umami flavor and a smoother taste.
We've paired it with "Hōri," a domestic pineapple cake featuring Tottori's famous pears. The fresh sweetness and acidity of the cake beautifully enhance the moderate bitterness of the sencha. Please enjoy the exquisite balance of flavors, including umami and astringency.
Post-Hot Spring Vitamin Boost! Quick-Chilled Tea Recipe with "016 Musashikaori" for Cooling Down After a Bath
After a relaxing soak in a hot spring, many people might think of milk or beer as their "post-bath drink." However, green tea is actually highly recommended after bathing.
For a body that needs both hydration and vitamin C replenishment, try the cold brew of "016 Musashikaori" with its refreshing, bark-like aroma that dissipates quickly. You might experience a sense of refreshment and relaxation, achieving a state of "balance" through the combination of hot springs and tea. Remember to drink a glass of water before bathing as well, as hydration is crucial before entering a hot spring.
Early Summer Recipe: "New Tea Mountain Breath" with Gelato
In the sunny breaks between rain showers, pair your early taste of summer ice cream with the fragrant "New Tea Mountain Breath".
Its robust medium-steamed flavor beautifully enhances the nutty notes of pistachio and chocolate, as well as the milky richness of vanilla.
Summer Recipe: "056 Yabukita Usuki" with Chilled Shiruko
"Yabukita" is a representative variety of Japanese tea. "056 Yabukita Usuki," produced in Usuki City, Oita Prefecture, offers a distinctly Japanese flavor with a strong astringency.
This astringency pairs perfectly with traditional Japanese sweets. The chilled shiruko, with its rich red bean flavor even when cold and the smooth texture of mochi, makes you appreciate living in Japan when enjoyed with this tea.
While air-conditioned interiors are nice, this pairing makes you want to enjoy it on an engawa (veranda).
Enjoy the Terroir! "020 Saemidori" Recipe Using Local Water
"Saemidori," produced at the foot of the Kirishima mountains, lives up to its name with a brilliantly clear green color. With its perfect balance of aroma, umami, and sweetness, it's truly a first-class masterpiece.
To fully enjoy the terroir, try brewing it with "Kirishima Water," which can be found in convenience stores. The umami that dissolves well even in this moderately hard, mineral-rich water beautifully complements the gentle sweetness of Japanese sweets.
The paired "Kuchidoke Mizuyokan" from Kyoto's Toshoan is an exquisite product that focuses intensely on water, using spring water and groundwater.
Sparkling Green Tea Recipe in a Wine Glass: A Twist to Enhance the Tea's Astringency
Even with the same beverage, the taste can change dramatically depending on the glass used. Wine glasses, in particular, are the ultimate tool for enjoying these changes. Drinking Japanese tea from a wine glass can transform it into an even more sophisticated delicacy.
This time, we're introducing a tea recipe to be enjoyed in a flute glass with a narrow mouth. Not only does it look elegant, but using this glass also brings out the natural acidity and bitterness of the tea.
