Rice and Tea

Made from leaves that have not been oxidized.

Postby Chip » Jul 23rd, '07, 21:02

...simple matcha rice...

About one teaspoon food grade Japanese matcha per cup dry rice. I would stress the Japanese part since their are other counties producing an inferior product. Mix the matcha into the water before adding rice. You will definately notice the matcha flavor.

For a slightly bolder effect, add the matcha after around 10-15 minutes cooking, but, it can be a little courser in texture.

Gyokuro rice. After brewing gyokuro for 3 steeps, incorporate into either cooking or cooked rice. See the green tea thread labeled "shizuku cha" for a video link.

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Postby Chip » Jul 24th, '07, 00:38

Matcha maximizes the health potential. And done right, it is awesome tasting. You cannot match the flavor with brewed looseleaf tea.

Perhaps it is the matcha you are using??? Just a thought.

But injesting the leaf if done right is the best.

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