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Tea Recipe: Shincha Tempura

mariko |

Although it is difficult to get a hold of fresh shincha leaves…
Eat shincha quick and simple: Shincha Tempura.
(Batter is versatile. Dip vegetables like potatoes, pumpkins, carrots, shiitake mushrooms, etc and deep fry them to make vegetable tempura)


Shincha Tempura photo from our supplier Akio Kurihara


  • Fresh shincha leaves: desired amount
  • Flour: 3 tablespoon
  • Potato starch (can be excluded): 1 tablespoon
  • Water: 50 cc
  • Vegetable oil (for frying)


  1. Wash the tea leaves and wipe off the water with paper towel.
  2. In a bowl, mix flour, potato starch, and water thoroughly.
  3. Heat the frying oil to about 160-170 degrees C (320-338 F).
  4. Dip tea leaves into [2] and deep-fry.

Eat with salt to taste the fresh shincha.

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