TeaSource

Sssshhh! I think this is a secret.

I’ve been doing tea a long time, but I just recently learned a delicious secret about Japanese teas.  Here it is... [caption id="attachment_203" align="aligncenter" width="300"]Ponzu sauce. This stuff is great. I recommend getting the Kikkoman brand. Ponzu sauce. This stuff is great. I recommend getting the Kikkoman brand.[/caption] I think this may only work on certain Japanese teas.  But it works amazingly well on our brand new Kabusecha green tea. Kabusecha may be a less well-known Japanese green teas, but our new lot is getting rave reviews.  Some people call Kabusecha ‘Gyokuro’s Little Sister’—which is a pretty good description, assuming you know what gyokuro is.  Our new Kabusecha is INCREDIBLY fresh-tasting with sweet notes. We recommend steeping it like a gyokuro; use a little more tea than normal, around 170 degrees, steep for no more than a minute.  And you will be able to re-steep these leaves for multiple wonderful infusions. [caption id="attachment_195" align="aligncenter" width="300"]When steeped, the Kabusecha liquor is a deep, almost brilliant, green. When steeped, the Kabusecha liquor is a deep, almost brilliant, green.[/caption] It’s worth noting that this type of Japanese green tea is one the few teas in the world that is not supposed to be clear.  Most Japanese teas come out somewhat cloudy in appearance.  This is a result of how the Japanese blend the different grades (and sizes) of tea leaves to make the finished tea. [caption id="attachment_197" align="aligncenter" width="300"]Freshly steeped Kabusecha leaves Freshly steeped Kabusecha leaves[/caption] When you are done steeping tea pour a few drops of Ponzu sauce over the leaves and chow down for an absolutely delectable treat.   As a reference for westerners, it is similar to eating “greens” (turnip, collard, kale) with a lemon zest.  There is no bitterness or edge, and the sweet, fresh notes come bursting out.  Deeeeelicious! [caption id="attachment_196" align="aligncenter" width="300"]Kabusecha leaves with a touch of Ponzu Kabusecha leaves with a touch of Ponzu[/caption] This idea came from Eri, who is the backbone of our wholesale staff. [caption id="attachment_194" align="aligncenter" width="300"]Eri packing a wholesale order for shipping Eri packing a wholesale order for shipping[/caption] The world of tea is amazing because it can take you to such unexpected places. -Bill

Comments

  • Posted by Sage Blackthorn on

    Interesting, I’ll have to try this. Does this work only with Kabusecha or should I try this with Sencha as well?

  • Posted by Helen Huntingdon on

    I hadn’t thought to try the Ponzu sauce, but I tend to eat the leaves of any good asamushi sencha because they taste great.

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