How To Make 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.


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


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.


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 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.


• 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
• 1 Large Pot or Pan
• Ideally a Small Gas Cooker for the centre of the table


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.