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Sharry

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This is a really ineirtsteng post: original thinking, I'd say.But I'm not so sure how hard ought to be pushed. I know you have a lot of experience with aged roasted teas by now, and your experience has been quite good on the whole. But I wonder if you have any way of knowing that some really low-quality leaf, with enough heat and time, got transmuted into a cup you really enjoyed.Houjicha, like the low-grade bancha they serve in most Japanese restaurants, is a tea I've often tried to enjoy, but each time I fail.On second thought, though, houjicha is such a common tea, there must be lots of it lying around after being neglected for a decade or more. Your idea can't be that hard to test right now!

Prep Time: This is a really ineirtsteng post: original thinking, I'd say.But I'm not so sure how hard ought to be pushed. I know you have a lot of experience with aged roasted teas by now, and your experience has been quite good on the whole. But I wonder if you have any way of knowing that some really low-quality leaf, with enough heat and time, got transmuted into a cup you really enjoyed.Houjicha, like the low-grade bancha they serve in most Japanese restaurants, is a tea I've often tried to enjoy, but each time I fail.On second thought, though, houjicha is such a common tea, there must be lots of it lying around after being neglected for a decade or more. Your idea can't be that hard to test right now!
Serving Size: WzdemfQnkIygOhOVkZ
Ingredients
  • This is a really ineirtsteng post: original thinking, I'd say.But I'm not so sure how hard ought to be pushed. I know you have a lot of experience with aged roasted teas by now, and your experience has been quite good on the whole. But I wonder if you have any way of knowing that some really low-quality leaf, with enough heat and time, got transmuted into a cup you really enjoyed.Houjicha, like the low-grade bancha they serve in most Japanese restaurants, is a tea I've often tried to enjoy, but each time I fail.On second thought, though, houjicha is such a common tea, there must be lots of it lying around after being neglected for a decade or more. Your idea can't be that hard to test right now!
Directions
This is a really ineirtsteng post: original thinking, I'd say.But I'm not so sure how hard ought to be pushed. I know you have a lot of experience with aged roasted teas by now, and your experience has been quite good on the whole. But I wonder if you have any way of knowing that some really low-quality leaf, with enough heat and time, got transmuted into a cup you really enjoyed.Houjicha, like the low-grade bancha they serve in most Japanese restaurants, is a tea I've often tried to enjoy, but each time I fail.On second thought, though, houjicha is such a common tea, there must be lots of it lying around after being neglected for a decade or more. Your idea can't be that hard to test right now!



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