Yet another delicious tea I had been too scared to try!
My variable temperature kettle is rocking my socks. I can see how there is appeal for one you can choose your own temps for, but this works for me. For now. Muahah.. ahem.
Anyways. This tea is so weird. And good! But weird. It smells like cinnamon and syrup, but when steeped the potato flavour totally comes out. It makes the tea taste starchy, and makes it feel a little thicker. I took a sip, and immediately decided to add some brown sugar to bring out the syrup flavours more.
So good.
If possible, I might even get more the next time I do an order. It’s a green tea, but it’s THAT good!
Edit: Just tried it with salt. Oh, WOW that’s a different kind of yummy.
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Hahaha. A little fyi, it is also good with salt. It will bring out the potato-y-ness. I’ve also used this tea as a base for a sort of soup. I added noodles to the tea and they were delicious.
Ooo, I bet it would be good with rice and roasted pumpkin as well.
Oooh, good idea. I might try adding some wild rice.
I mostly use my green teas for making ochazuke, but hadn’t thought about using a flavoured one. :)
Had to look that up. Sounds great! I wouldn’t add any fish cause of the whole vegan thing but definitely seems like something I would like to make.
I LOVE simmered kabocha squash and fresh spinach in it. The squash recipes might have bonito or dashi in them, but you can omit and maybe use a little kombu for the umami and salt. When I know I have a horrid week ahead I’ll make up the ingredients and keep them in the fridge, so I only have to make tea and add it. :)
Ooh nice! Sounds super comforting and easy!
I like this one too, but I admit I have been too scared to try it with salt.
It’s really neat! I added a bit much I think, but just a pinch in the second steep is a good way to try. Or pour out a shot glass so you don’t ‘waste’ any if you don’t like it. :)
Hahaha. A little fyi, it is also good with salt. It will bring out the potato-y-ness. I’ve also used this tea as a base for a sort of soup. I added noodles to the tea and they were delicious.
Ooo, I bet it would be good with rice and roasted pumpkin as well.
Oooh, good idea. I might try adding some wild rice.
I mostly use my green teas for making ochazuke, but hadn’t thought about using a flavoured one. :)
Had to look that up. Sounds great! I wouldn’t add any fish cause of the whole vegan thing but definitely seems like something I would like to make.
I LOVE simmered kabocha squash and fresh spinach in it. The squash recipes might have bonito or dashi in them, but you can omit and maybe use a little kombu for the umami and salt. When I know I have a horrid week ahead I’ll make up the ingredients and keep them in the fridge, so I only have to make tea and add it. :)
Ooh nice! Sounds super comforting and easy!
I like this one too, but I admit I have been too scared to try it with salt.
It’s really neat! I added a bit much I think, but just a pinch in the second steep is a good way to try. Or pour out a shot glass so you don’t ‘waste’ any if you don’t like it. :)