eating tea

[Marco]

yes you've read right
Have you ever tried eating tea? - STOP - Just don't do it with the next you have on your shelf.
Have this from a friend of mine who tried it in a Japanese teashop.
You can eat a really good gyokuro after brewing.
Ad some soya sauce and it tastes delicious.
Just try if you want to. - Has anybody done this before?

ciao
Marco

[entropyembrace]

I ate a leaf bud from a jasmine dragon pearl once...my gf was making a joke about it when I was showing her now nice all the little buds looked so I ate it xD

It was kind of like spinach in texture wasn´t bad or anything

[TIM]

The local way of judging a Longjing tea is to chew the dry leaves first, then order the brew.

[Tea_Rex]

I sometimes sprinkle matcha on steamed rice and my "Japanese" fried rice, and scrambled or fried eggs. Sometimes I add matcha to the rice cooking water - this works better with white rice in terms of the color of the cooked rice. Brown rice cooked with matcha looks dirty. Still good, though.

A friend and I used to make tea-smoked duck until we moved to SF where they are available in some Chinese groceries and butcher shops.

And finally, I have eaten more than a few brewed leaves just out of curiosity.

[Chip]

Definitely cook with and eat tea leaf. Gyokuro is good after a couple steep with a splash of soy sauce and is commonly eaten instead of wasting it.

[pb2q]

Green Tea leaves as Furikake:

http://www.maiko.ne.jp/english/chako6e.htm#recycle

[Tead Off]

In Burma, pickled tea leaves are common on the tables of restaurants.
In Korea, you see marinated tea leaves along with plates of Kimchi and assorted pickled and marinated veggies.

All over Asia, tea is eaten and prepared in different recipes.

[Marco]

It was kind of like spinach in texture wasn´t bad or anything

Yes that has been my experiance too. My gyokuro tasted like spinach.
But I tried a leaf of yellow tea and this one didn't taste at all. It hasn't been good.

The local way of judging a Longjing tea is to chew the dry leaves first, then order the brew.

hey so why do we brew at all? - just chew your tea - is less work and you can do it everywhere

I sometimes sprinkle matcha on steamed rice and my "Japanese" fried rice, and scrambled or fried eggs. Sometimes I add matcha to the rice cooking water - this works better with white rice in terms of the color of the cooked rice. Brown rice cooked with matcha looks dirty. Still good, though.

A friend and I used to make tea-smoked duck until we moved to SF where they are available in some Chinese groceries and butcher shops.

And finally, I have eaten more than a few brewed leaves just out of curiosity.

sounds great! how much matcha do you add to the rice?
I will buy a cheaper matcha for cooking and have a try

[J.]

Have you ever tried eating tea?


Yes, I sometimes eat sencha once steeped 3 or more times.

[Dresden]

There's so much sediment in my cup during fukamushi sessions I may as well be eating it!!!

[Tea_Rex]

I add half a teaspoon of matcha per cup of uncooked rice. A teaspoon would probably be good too. I only do white rice with matcha now because brown cooked this way is really not very attractive. But I cook long grain brown rice, usually jasmine rice, then fry it with egg, carrot, sweet potato, shallots, basically what's on hand, add cooked peas or edamame, but always egg and those Japanese mixes of seaweed, bonito flakes, sesame seeds, etc. I add soy sauce usually but if I don't I sprinkle with matcha salt - lots of recipes for that online. I plan to try salmon with a matcha salt crust soon. I've read people mention it, but I haven't found a recipe yet. I sometimes toss the matcha cooked or not white rice with those Japanese mixes.

Once I begin trying Japanese greens (I got the Den's sample pack to start), I want to try the gyokuro with soy mentioned in this thread.

[woozl]

Had cod off the grill last night.
coconut marinade with spent sincha leaves
wrapped in foil pouch, yumm

[Teacup1980]

One of my favorite tea vendor Sugimoto has suggested to eat tea leaves as a salad.

http://sugimotousa.blogspot.com/2010/05 ... ewing.html

[bagua7]

Make sure you wash the leaves before brewing the tea to remove dust and traces of pesticides.

[kymidwife]

I always nibble some of the dry leaves when I'm brewing high-quality gyokuro or shincha/sencha. I like the crunchy needle-rolled leaves, and it adds to my enjoyment of smelling the warmed leaves before I brew (a habit I picked up from Chip and the aroma is divine!). If I experience the aroma while also munching some dry leaf, the intensity is definitely enhanced. I highly recommend it.