How To Make Green Tea

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GREEN TEA

It may seem simple to many, but it is a fact that many Western people are unsure about how to make tea using loose Green tea. Green tea has been proven to reduce the risk of health problems such as stroke, heart failure, cancer and diabetes.-

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INGREDIENTS – SERVES 2

Japanese green tea such as Gyokuro, Sencha or Genmaicha – loose leaf variety
• One large tea pot
• Two small tea cups
• Water filter – in hard water areas
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HOW TO PREPARE

1.  Put approximately 1.5 tablespoons of tea leaves in your tea pot, or in the filter cup if available.

2. Pour hot water into the tea cups to warm them.

3. Pour the same water back into the large tea pot to start brewing your tea. This water should not be boiling, but at approximately 80˚C.

4. Brew the tea for approximately 1 minute depending on tea type and taste.

5. Using the teapot, pour the brewed tea into the cups little by little to give an even flavour to both.

6. The same tea leaves can be used up to three times.

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FOR MATCHA GREEN TEA

To make tea using Matcha green tea powder rather than leaves. Add a small teaspoon of the powder to a small cup, fill cup 3/4 with hot water (not boiling as above). Then whisk with special Matcha whisk until a light foam appears on the surface.

SUKIYAKI

Sukiyaki is a hot pot style meal cooked with thinly sliced cuts of meat and vegetables in a sweet soy flavoured sauce. Just as tasty served as a vegetarian dish without meat, Sukiyaki is a versatile meal that is ideal for those cold winter nights. Similar to Shabu-Shabu, it’s a socialale dish that can be cooked in the centre of the dinner table.

INGREDIENTS – SERVES 4

• 250ml of Sukiyaki Sauce
↳↳↳OR 100ml Soy Sauce + 100 ml Cooking Sake + 50g Sugar
• 1 Packet of Shirataki Noodles
• 1 Pack of Tofu
• 1 Spring Onion
• 1 Pack of Sukiyaki Beef or Pork (available at Japan Centre London). OR thinly sliced Sirloin Beef steak
• 1 Block of Enoki Mushrooms (available at Japan Centre London). OR normal Mushrooms
• 1 Pack of Shiitake Mushrooms
• 1/2 Chinese Cabbage (Hakusai)
• 4 Eggs
• 2 cups of Rice
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• 1 Large Pot or Pan
• Ideally a Small Gas Cooker for the centre of the table

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HOW TO PREPARE

1. Start the preparation by cutting all ingredients into small bitesize pieces.

2. Heat up a large pan and lightly grease the base (either with suet or normal vegetable oil).

3. Add the thin strips of beef or pork and start frying them gently.

4. Once the meat is nearly cooked, add the Sukiyaki sauce to the pan.

5. Finish by adding the rest of the ingredients once the sauce starts to boil.

6. Leave the items in the pan to simmer and cook for a few minutes.

7. Once everything is ready, dip the cooked Sukiyaki into fresh raw egg and eat. OR if you don’t want to dip in raw egg, hard boil the eggs and eat them on the side.

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Categories: FOOD

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8 Comments on “How To Make Green Tea”

  1. January 13, 2010 at 10:18 am #

    If more people knew about how to brew green tea properly they would enjoy it so much more! MOst people brew it too long and use water which is too hot and so the tea is horrid and bitter.

    Hope this opens some people’s eyes to how green tea should taste! (smooth and mossy not bitter)

  2. William
    January 14, 2010 at 10:32 am #

    If you are drinking japanese green tea for its anti-cancer properties I’ve read that it needs to steep for 8-10 minutes to extract the most polyphenols, specifically EGCG?

  3. January 22, 2010 at 7:15 pm #

    I agree Hayley! It amazes me how many people who don’t like green tea, once introduced to really good green tea, like Mr Aoki’s Japanese sencha, made well, they discover that they actually love green tea. This post is great as I believe that we need to educate people, so that they can begin to enjoy the refreshing benefits of green tea.

  4. Loretta
    February 4, 2010 at 6:33 pm #

    Whilst 80˚C is a good temperature for sencha and genmaicha (and often bancha) I would say that this is too hot for quality gyokuro.
    Whether the gyokuro tastes better at 50˚C or 60˚C will depend on the tea (if the package gives no guidelines try it at both temperatures, lowest first, to see how you prefer it) but even by 70˚C the water starts being too hot for gyokuro and ruins it.
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    William – whilst I would never steep hot green tea for much longer than a minute (I agree with Hayley – bitter and nasty!), one can always add green tea leaves to filtered water and refrigerate it overnight, I don’t know if this extended cold brew technique helps extracts polyphenols, but it makes for a delicious batch of iced green tea! (just strain the tea as you pour it)

  5. February 12, 2010 at 11:46 pm #

    Interesting. thanks.

  6. February 17, 2010 at 8:56 pm #

    loretta – it makes great ice lollies too the next day

  7. Loretta
    February 26, 2010 at 11:03 pm #

    Thanks Ley! I must try that when the weather gets warmer.

  8. April 18, 2011 at 10:15 pm #

    I would definately agree with Loretta about Gyokuro.
    I haven’t tried a single Gyokuro that tastes better at higher temperatures, i try to stick to the lower end of 60-65˚C, but as you said it depends on the tea – I do believe that the grade i buy tastes slightly better when brewed in the 50′s, but not by much.

    The only tea i currently brew for longer than a minute is Genmaicha on ocassion, i like mine stronger so i think a longer brew at 75-80˚C works well :)

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