Thanks, Derk :D.
I often make ochazuke (Pour green tea over rice, add seasonings and toppings) on a cold afternoon, and I constantly thought of that while sipping this tea because it’s so flavorful.
The dry leaves had a sweet, vegetal aroma. After the rinse, the wet leaves had an intense vegetal – soybean aroma. The first few infusions, it was a thick, comforting, extremely vegetal, brothy, savory soup. Throughout the infusions, lots of different notes entered the picture: edamame, spring peas, umami, broccoli, spinach, seaweed, bamboo, sweet grass, cream, butter, sugarcane, roasted chestnuts, and honey notes. It had light mineral notes and some wood. Throughout the infusions, there was slight astringency but like the bitterness, it was balanced.
This tea embodies what is so great about Laoshan green. It is creamy, has a buttery smooth texture, has a plethora of complex and potent flavors and aroma that I just know I missed hehe. Vegetal, sweet, savory, soy, mineral and the umami flavor that lingered in my mouth long after each infusion. Derk had written on the sample that it was past it’s prime but it was so good that I’ll definitely go for this coming year’s release to compare.
Porcelain gaiwan, 5g, 175°F, 110ml, rinse, 11 steeps: 5s, 10s, 15s, 20s, 25s, 35s, 45s, 55s, 65s, 75s, 120s
Flavors: Asparagus, Bamboo, Broccoli, Broth, Butter, Chestnut, Creamy, Grass, Honey, Mineral, Peas, Seaweed, Soybean, Spinach, Umami, Vegetal, Wood
Preparation
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That sounds delicious – what kinds of toppings do you add? ❤
nori or konbu, grilled fish, red pepper, but my all-time favorite is sour plum paste hehe. I also love using these packets and the plum variety is my favorite. https://www.amazon.com/Nagatanien-Ochazuke-Nori-Assortment-Pack/dp/B0084ZJRQQ/ref=asc_df_B0084ZJRQQ/?tag=hyprod-20&linkCode=df0&hvadid=312112196778&hvpos=1o1&hvnetw=g&hvrand=3239863620451124657&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027273&hvtargid=pla-339335709578&psc=1
Umeboshi is one of my all-time favorite flavors. I always put one plum in the center of my riceballs when I make those too.
The packets say to add hot water, use green tea instead for Ochazuke :D.
I love umeboshi too, especially with rice. Unfortunately, I don’t think I have any right now…
But I may have to try this for dinner anyway and just wing it LOL!
lol ooh and if you have any furikake, you can just put the hot green tea over fresh rice, and top it off with that instead. Here is one of my favorites: https://www.amazon.com/Jfc-International-Seasoning-Furikake-1-7/dp/B0006G5KEY?th=1
I actually do, and I think it might be that exact one… ;)
Then you’re all set. Enjoy! hehe
I ended up having brown rice with genmaicha, and added some soy sauce, furikake, and smoked tuna! Plus a drizzle of sesame oil. ❤
That sounds good, close enough. Rice with green tea = yummy instant and wonderful soup!
I just made some bamboo rice and topped a bowl of it with a mug of this tea. Added some salt. Good green tea and rice soup. I can really taste that anise that LuckyMe noted when prepared this way.
Yum <3
I tried making ochazuke once, but I don’t like “mushy” food textures and found the texture of it was too “mushy” for my tastes (I can’t handle say, oatmeal or porridge). I do however like to lightly flavor my Minute Rice by using tea as the “water” the rice soaks up. Then the rice is still “fluffy/solid” but takes on a slight flavor from the tea it absorbed.
Mastress Alita – Yes! I do that do in my rice cooker hehe. Instead of water sometimes, I’ll use green tea especially if the tea is past it’s prime. For ochazuke, I add so much green tea that it’s like rice soup.
I also make milk kefir at home (for 8+ years now), and I use the whey for making rice to make it more digestible or I use the whey for a “soak”. If any of you ever want to try making milk kefir, I have tons of kefir grains. Just PM me. (I seriously digressed!).
That sounds delicious – what kinds of toppings do you add? ❤
nori or konbu, grilled fish, red pepper, but my all-time favorite is sour plum paste hehe. I also love using these packets and the plum variety is my favorite. https://www.amazon.com/Nagatanien-Ochazuke-Nori-Assortment-Pack/dp/B0084ZJRQQ/ref=asc_df_B0084ZJRQQ/?tag=hyprod-20&linkCode=df0&hvadid=312112196778&hvpos=1o1&hvnetw=g&hvrand=3239863620451124657&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027273&hvtargid=pla-339335709578&psc=1
Umeboshi is one of my all-time favorite flavors. I always put one plum in the center of my riceballs when I make those too.
The packets say to add hot water, use green tea instead for Ochazuke :D.
I love umeboshi too, especially with rice. Unfortunately, I don’t think I have any right now…
But I may have to try this for dinner anyway and just wing it LOL!
lol ooh and if you have any furikake, you can just put the hot green tea over fresh rice, and top it off with that instead. Here is one of my favorites: https://www.amazon.com/Jfc-International-Seasoning-Furikake-1-7/dp/B0006G5KEY?th=1
I actually do, and I think it might be that exact one… ;)
Then you’re all set. Enjoy! hehe
I ended up having brown rice with genmaicha, and added some soy sauce, furikake, and smoked tuna! Plus a drizzle of sesame oil. ❤
That sounds good, close enough. Rice with green tea = yummy instant and wonderful soup!
I just made some bamboo rice and topped a bowl of it with a mug of this tea. Added some salt. Good green tea and rice soup. I can really taste that anise that LuckyMe noted when prepared this way.
Yum <3
I tried making ochazuke once, but I don’t like “mushy” food textures and found the texture of it was too “mushy” for my tastes (I can’t handle say, oatmeal or porridge). I do however like to lightly flavor my Minute Rice by using tea as the “water” the rice soaks up. Then the rice is still “fluffy/solid” but takes on a slight flavor from the tea it absorbed.
Mastress Alita – Yes! I do that do in my rice cooker hehe. Instead of water sometimes, I’ll use green tea especially if the tea is past it’s prime. For ochazuke, I add so much green tea that it’s like rice soup.
I also make milk kefir at home (for 8+ years now), and I use the whey for making rice to make it more digestible or I use the whey for a “soak”. If any of you ever want to try making milk kefir, I have tons of kefir grains. Just PM me. (I seriously digressed!).