1. Bring water to boil and add Houjicha tea leaves. Boil until you can smell the aroma of Houjicha.
2. Add milk and have the heat to LOW and boil until the color becomes a nice brown color. Stir well.
3. Turn heat off and use a sifter to sift the Houjicha latte into a cup.
I have always wanted to try making my own matcha scones, well partly because matcha scones sold in Japan are expensive, too.
I used Basic Kitchen Grade Matcha powder and the result is a beautiful green color. I also tried using Excellent Kitchen Grade Matcha and I have to say that the aroma is definitely stronger so I would recommend Excellent Kitchen Grade Matcha powder to those who want something more aromatic.
For this recipe, I used kanten, an ingredient that is similar to agar powder. Kanten is made from seaweed and it is often used to make Japanese sweets. Instead of kanten, agar powder can be used.
Water 200 ml
Sugar 30 g
Kanten 4g (this can be substituted with agar powder)
Sakura Tea flowers (desired amount)
※ Natural food coloring (optional) very small quantity
1. Let’s prepare the Sakura Tea flowers. First, soak the pickled flowers in water until most of the salt are removed. Drain and set them aside.
Shading, check. Harvesting, check. Processing, check. Now all we need to do is pack into bags for distribution. Each of these bulk bags is 10 kilograms.
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Shop Here for 2015 Shincha Tea This year Akky, President of Kyoto Obubu Tea Farms, is also hand rolling tea and submitting it to a tea competition where it will be judged and bid upon. Visitors and Obubu staff helped to pick the tea leaves...
The post Obubu Blog: After 8 hours of handrolling, Temomi Sencha!! appeared first on YUNOMI.