1tsp/6oz water. Served: room temp, cooled naturally (made a head of time), clean
Served w/: Tortilla Crusted Fish Lean Cuisine
I know this is a Chinese flavored sencha, but since I do not know the steeping parameters for Chinese flavored senchas (can anyone inform me?) and Adagio’s steeping times for greens and whites can not be trusted, I’m treating it as a Japanese and have been rewarded. I drank this at room temp because I needed something to balance the hot temperature of my meal as well as the spicyness from my meal. The spicyness is also why I paired it w/ a ginseng tea.
The rice, which is mixed w/ sour cream, cheese, and roasted red and pablano peppers is absolutely amazing. I was surprised to see this dish featured on “The Best Thing I Ever Ate” on the foodnetwork last nite. Unfortunately, I was multi-tasking and paid attention just in time to see how it was made (which is how I know it’s the same thing), but missed what it’s called. I’d love to find a recipe for it, but I’d need to know what it’s called. Can anyone tell me? Also, is there a tea you’d suggest that I could steep in the water before making the rice to add wonderful health benefits to this wonderful tasting dish?
Preparation
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Yay! It isn’t fubared! lol:)
This tea actually seems to look more like a Bancha, but in fact is a Chinese green. Steeping it with a slightly lower temperature and for maybe just a minute longer might give it a bit more flavor!
We’ve experimented a few times with flavoring senchas but its been very difficult. The fine leaves steep very fast and don’t hold on to oils and extracts very well, preventing much of the potential flavor from actually appearing in the brew. Also Sencha’s natural grassy nature makes it a difficult counterpart in the blending process, so we tend to flavor our Japanese greens using a milder Japanese summer tea: Bancha.
If you are curious about a Japanese Sencha blend, I’d check out the Angiogenisis tea, rumored to be the healthiest tea out there ( I personally disagree). It’s a blend of a basic grade Japanese Sencha with Dragon Pearl Jasmine.
As for what tea to steep in the water for cooking your rice, my go to answer would definitely be Genmaicha, since it has popped and roasted rice in it! It could add a nice toasty flavor to your rice. However, now that you bring it up, another option could possibly be Matcha (what I find to be one of the healthier teas, next to an Ichiban Sencha). Matcha is a powdered green tea that would dissolve easily into the water, but unfortunately it might get bitter at the higher temperatures it takes to cook rice. The flavor it would add though would be like having a sushi roll without the nori!
This recipe sounds easy and good!
http://www.realsimple.com/food-recipes/browse-all-recipes/green-tea-rice-10000000610502/index.html
Thanks for your imput. Unfortunately I can not stand Gen Mai Cha. I am; however, very much in love w/ matcha- I have it daily. Your idea wouldn’t work though as matcha does not dissolve in water, it merely disperses, which is why it separates from the water resulting in a “chunky” or “gritty” (for finer grades) texture if you drink it too slowly. The matcha powder is heavier than the water so it slowly sinks over time. The only way this would work would be to mix it in after cooking. When I said I wanted to flavor the water by steeping tea in it, that is what I ment. Matcha does not steep (which implies decantation). I want to flavor the water w/ tea by steeping them in water, not incorporating the entire leaf into the rice. Although I do love adding matcha to foods:) just not this.
I like the idea (for a separate recipe, not adding it to the recipe I mentioned), but simmering bancha or sencha for 20 min?? Can you say seriously over steeped?
Yay! It isn’t fubared! lol:)
This tea actually seems to look more like a Bancha, but in fact is a Chinese green. Steeping it with a slightly lower temperature and for maybe just a minute longer might give it a bit more flavor!
We’ve experimented a few times with flavoring senchas but its been very difficult. The fine leaves steep very fast and don’t hold on to oils and extracts very well, preventing much of the potential flavor from actually appearing in the brew. Also Sencha’s natural grassy nature makes it a difficult counterpart in the blending process, so we tend to flavor our Japanese greens using a milder Japanese summer tea: Bancha.
If you are curious about a Japanese Sencha blend, I’d check out the Angiogenisis tea, rumored to be the healthiest tea out there ( I personally disagree). It’s a blend of a basic grade Japanese Sencha with Dragon Pearl Jasmine.
As for what tea to steep in the water for cooking your rice, my go to answer would definitely be Genmaicha, since it has popped and roasted rice in it! It could add a nice toasty flavor to your rice. However, now that you bring it up, another option could possibly be Matcha (what I find to be one of the healthier teas, next to an Ichiban Sencha). Matcha is a powdered green tea that would dissolve easily into the water, but unfortunately it might get bitter at the higher temperatures it takes to cook rice. The flavor it would add though would be like having a sushi roll without the nori!
This recipe sounds easy and good!
http://www.realsimple.com/food-recipes/browse-all-recipes/green-tea-rice-10000000610502/index.html
Thanks for your imput. Unfortunately I can not stand Gen Mai Cha. I am; however, very much in love w/ matcha- I have it daily. Your idea wouldn’t work though as matcha does not dissolve in water, it merely disperses, which is why it separates from the water resulting in a “chunky” or “gritty” (for finer grades) texture if you drink it too slowly. The matcha powder is heavier than the water so it slowly sinks over time. The only way this would work would be to mix it in after cooking. When I said I wanted to flavor the water by steeping tea in it, that is what I ment. Matcha does not steep (which implies decantation). I want to flavor the water w/ tea by steeping them in water, not incorporating the entire leaf into the rice. Although I do love adding matcha to foods:) just not this.
I like the idea (for a separate recipe, not adding it to the recipe I mentioned), but simmering bancha or sencha for 20 min?? Can you say seriously over steeped?