But whichever method you choose, the essential thing to know is what damages tea. Moisture, light, and exposure to air are all harmful to tea’s flavour, and avoiding them is key to good tea storage. So, how can you avoid them?
When you open a new package of tea you have two choices, keep it in the original package or move it into a container. If the original package is made of a sturdy material you can use it to store your tea. The important thing is that you make the bag as air tight as possible. When you are closing the bag gently push out as much air as possible. Then use a tight clip that keeps the whole open edge closed to close the bag.
But if you have tea canisters, those are often a better option for keeping the tea in a good condition. Tea canisters often feature two lids, an airtight inner lid as well as another lid that creates visual appeal and also provides some extra protection. The advantage of tea canisters is that they are more reliably air tight than a bag. While glass jars can look very beautiful filled with tea, it is better to avoid using them for tea as in a glass jar the leaves are exposed to light, which quickly causes them to deteriorate.
Other important factors to keep in mind are moisture and smells. When taking tea out of a jar with a spoon, make sure it is completely dry. And especially in countries that are humid, it is good to keep the teas in a cabinet with drying bags, or another kind of place that you can keep free from excess humidity. Tea catches smells from other food items easily, so it is good to keep it separated from strongly smelling items or areas of the kitchen where there are a lot of smells from cooking. For simple, good storage of tea, keep the tea in an airtight container that does not let in light, and keep it in an environment with low humidity and free from strong smells.
But if you are looking for an even more effective, although somewhat more complicated, way of storing tea, the following explain the storing process. Cold temperatures help preserve the flavours and aromas of tea better. Therefore, for longer term storage especially, a freezer is an ideal environment. But the difficulty is in that you need a dedicated freezer or a refrigerator, otherwise there is a significant risk of the smells of other items ruining the tea. The smells can also permeate plastic and many other materials, so while you can try to cover the tea with multiple containers or zip-lock bags, there is a high chance that the tea will get damaged.
In the case where you have a smell-safe refrigerator or a freezer, there is still one more crucial step to remember. To avoid condensation forming inside the bag and the moisture ruining the tea, you need to acclimate the package. If you are using a freezer it is best to first move the tea to a refrigerated environment for a day, then to room temperature for a day, and only then open the package. If you are storing the tea in a refrigerator you should keep it at room temperature for a day before opening.
If you do not have a dedicated cold storage space, the easiest solution is a dark, dry, and cool space like a cabinet where the tea is kept inside airtight containers. Some degradation occurs with time, but most teas should be fine for about 6-12 months in that kind of an environment, and matcha for about 3-6 months.
Ultimately storing tea is not difficult, there are just a few key things to remember. Outside of that, you can adjust the storing place to fit the space that you have available.
]]>The ice steeping technique works best with spring harvested teas — as well as shaded teas such as gyokuro or kabusecha.
Water amount: 1/2 tea cup / 3-4 oz / 80 cc / 80 ml
Water temperature: ice (0C / 32F degrees)
Tea leaves amount: 5 grams
Steeping time: until the ice melts
First steeping (issen me一煎目)
Second steeping (nisen me二煎目)
For the second steeping and onwards, feel free to use any other steeping technique.
An interesting alternative is to this method is place a few tea leaves into the ice container before freezing and allow the leaf to steep in the cold water as it freezes. It will steep partially and continue to steep as the ice thaws.
]]>This warm water steeping technique is not very well known even in Japan except among tea connoisseurs. We like to compare it to an espresso in the coffee world…a sencha espresso.
Before you begin, you’ll need to have some pretty high quality sencha. Spring harvested, shaded tea leaves (Kabusecha). You can also use this method with gyokuro although for gyokuro, you generally want to use an even lower temperature, at least for the first steep.
Flavor: The tea produced by this brewing technique is very sweet, almost syrupy, because the lower temperature of the water brings out the theanine amino acids (which give you a strong umami or savory flavor) and not the catechins (which cause astringency). However, unlike the gyokuro steeping technique (even more syrupy!), we can also enjoy the astringency of the tea in a perfect balance.
Serves: One – two people. Serve in small guinomi cups (like a shot glass) and enjoy slowly.
Water amount: 80 cc (or 80 ml, 2.7 fluid ounces, 1/3 cup)
Water temperature: 50-70˚C / 122-158˚F (hotter temperature for more astringency)
Tea leaf amount: 3-5 grams (about one teaspoon)
Steep time: 2 minutes
After this first steep, you can steep 2 – 4 more times at a hotter temperature, generally 80-100˚C (176-212˚F) degrees. The second steep can be quick, 10 – 20 seconds. The third and fourth steeps may take a little longer, 30 sec. – 1 minute.
You now have some “used “tea leaves. After removing much of the bitterness by steeping, the leaves are ready for eating! We usually splash a bit of soy sauce to create a tea leaf salad, but definitely experiment with your own tea leaf recipe!
Otanoshimini! Enjoy!
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]]>Serves: One person (or two people with smaller cups)
Water amount: 1 tea cup / 6 oz / 180 cc / 180 ml
Water temperature: 70-100C / 158-212F degrees (NOTE: Use lower temp for less astringency, higher temp for more astringency.)
Tea leaves amount: 1 tablespoon / 5 grams
Teaware: Any teapot will do, although Japanese teapots (kyusu) are the best. Yokkaichi bankoyaki kyusu will actually absorb the bitterness of the tea as it is steeped. If you do not have a teapot, you can use a wide bowl or mug cup, then filter using a net. Paper filters are not recommended, but we’re farmers, we understand you sometimes have to make do with what you have.
Note: We highly recommend using the Warm Water Steeping Technique for shaded teas (Kabuse and Gyokuro).
Same process but steep for a quick 10 seconds. The leftover water clinging to the leaves from the first steeping after you’ve poured the tea into your cup is still drawing out the flavor from the leaves. So this second steeping is very quick.
Same process but steep for 30 seconds. “And more”? What does that mean you ask? To be truthful, some of us continue steeping the leaves like this for 5, 6, or even 7 times. It’s a matter of personal taste how light do you like your tea. However, after the 4th steeping, most people will probably say the flavor is gone.
Houjicha is especially good for multiple steepings, and a little known secret: take the brewed houjicha leaves, steep it overnight in the refrigerator, and you’ll end up with a light, sweet iced houjicha in the morning. The last of the sugar from the stems is drawn out with this method.
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]]>Making iced tea is a pretty simple process, steep it hot then chill.
However, what happens when you don’t steep it hot first? A slightly sweeter taste. Here’s how.
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]]>Original recipe on cookpad: http://cookpad.com/recipe/288144 (Japanese only)
[product_category category=”soba-tea”]
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]]>The post Tea Recipe: Green Tea Milk Muffin appeared first on YUNOMI.
]]>40g Milk
10g Powdered Tea (Sencha Powder)
2 Egg white
50g Sugar
30g Vegetable oil
100g All-purpose flour
1 teaspoon Baking soda
1. In a mug, warm up the milk in a microwave for 30 seconds, then add powdered tea and mix well. Let the milk cool.
2. Sift flour and baking powder. Set aside. Preheat oven to 180C (356F).
3. Pour milk into a bowl and beat in egg white little by little. Gradually add sugar and vegetable oil and mix well.
4. Mix in the flour mixture into 3) and beat until blended. Spoon batter into muffin cups/ tins. Bake for 20-30 minutes.
Original recipe on cookpad.com (Japanese only).
[product_category category=”green-tea-powder”]
[product_category category=”matcha”]
[product_category category=”matcha-kitchen”]
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]]>The post Like Matcha isn’t Super Enough, Super-Powered Green Tea Pudding appeared first on YUNOMI.
]]>Optional: your preferred sweetener, to taste. Honey and maple syrup are popular options, but I strongly suggest agave syrup: it dissolves quickly and evenly, and its smooth flavors nicely balance Matcha’s delicate bitterness. However, vanilla almond milk carries its own sweetness and you may find it enough to awaken your taste buds and get your day going.
Check out Mizuba Tea’s Blog!!
http://www.mizubatea.com/blogs/tea-cuisine/11255497-matcha-chia-seed-pudding
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]]>The post Matcha Green Tea Pancake Recipe appeared first on YUNOMI.
]]>1) Wet Ingredients
2) Dry Ingredients
Use Kitchen Grade Matcha for matcha ingredient.
Also on the plate are whipped cream, sliced bananas, sweet red beans, and matcha jelly (click here for Matcha Jelly Recipe). Sprinkle powdered sugar before serving.
[product_category category=”matcha-kitchen”]
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]]>The post Matcha Jelly Recipe appeared first on YUNOMI.
]]>This particular Matcha Jelly shown in the photo uses Obubu’s Kitchen Grade Matcha.
Also on the plate are matcha pancake (click here for Matcha Pancake Recipe), whipped cream, sliced bananas, and sweet red beans. Sprinkle powdered sugar before serving.
[product_category category=”matcha-kitchen”]
[product_category category=”sakura-tea”]
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]]>The post Hojicha Tea Recipe: Almond Houjicha Chocolate Crunch appeared first on YUNOMI.
]]>Instead of Houjicha Powder you also can use cooking Matcha.
BUY
Houjicha PowderBUY
Kitchen Grade Matcha
[product_category category=”hojicha-tea-powder”]
[product_category category=”matcha-kitchen”]
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]]>The post Tea Recipe: Matcha Scone with Pancake Mix appeared first on YUNOMI.
]]>[product_category category=”matcha-kitchen”]
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]]>The post Tea Recipe: Matcha Nama Chocolate appeared first on YUNOMI.
]]>Use Hojicha Powder to make Hojicha Nama Chocolate.
[product_category category=”matcha”]
[product_category category=”matcha-kitchen”]
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]]>The post 10 Matcha Recipes appeared first on YUNOMI.
]]>The post 10 Matcha Recipes appeared first on YUNOMI.
]]>The post Matcha Cookies Recipe appeared first on YUNOMI.
]]>Crispy cookies is ready!
The shaping of the dough is a bit difficult but don’t give up!!
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]]>The post Matcha Rice Recipe appeared first on YUNOMI.
]]>Also delicious as Yaki-onigiri (roasted rice ball)!
Goes well with soysauce cooked konbu (kelp seaweed). Although matcha rice is a Japanese style dish, it has a bit of non-Japanese (western) taste. Please try making it and experience the new style rice.
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]]>The post Matcha Xmas Bread Recipe appeared first on YUNOMI.
]]>How about a Matcha Bread for Christmas☆
Servings: 2 (Chritmas tree & wreath)
The post Matcha Xmas Bread Recipe appeared first on YUNOMI.
]]>The post Tea Recipe: Sauteed mixed veggies with green tea leaves in oyster sauce appeared first on YUNOMI.
]]>Saute garlic and onion in olive oil. Add baby corn, turnips, carrots. Add sugar, oyster sauce and water. Simmer for 3 minutes. Add green tea leaves and season with salt and pepper.
Do not overcook veggies to achieved crunchiness.
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]]>The post Houjicha Gelatin recipe appeared first on YUNOMI.
]]>The post Houjicha Gelatin recipe appeared first on YUNOMI.
]]>The post Matcha beer recipe by MyJapaneseGreenTea.com appeared first on YUNOMI.
]]>Recipe by Aleš Bednář
Quick and Easy Matcha Beer Recipe!
I prepared myself by looking at many recipes in Japanese websites.
SERVING SIZE: 0.5 L
PREPARATION TIME: 1 min.
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]]>The post Matcha Cheesecake Recipe appeared first on YUNOMI.
]]>The recipe calls for only 3 ingredients. So, matcha powder is the magic 4th ingredient here.
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]]>The post Matcha Mocha Hot Milk appeared first on YUNOMI.
]]>Servings: 1 person
Ingredients
Milk: 180 cc (6.12 fl oz)
Matcha: 2g (0.07 oz)
White Chocolate: to taste
Sugar: to taste
Hot water: 50cc (1.7 fl oz)
Preparation
1.
2. Heat the milk.
3. Put (1) into the hot milk and then add white chocolate.
4. Mix with a spoon. Matcha Moca Hot Milk is ready to drink!!
TIPS
Before using the matcha, sift matcha powder in a sifter to avoid the power from forming into clumps.
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]]>The post Matcha glazed donuts at local bakery (photo) appeared first on YUNOMI.
]]>we don’t have a recipe, but rather would be willing to trade potential recipes for a bag of Premium Kitchen Grade Matcha from Obubu Tea.
Submit your recipe here. You will receive a free bag if published.
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]]>The post Spice up your drink appeared first on YUNOMI.
]]>In the class, each student made a spice sugar by mixing all the ingredients below.
2 tbsp sugar
1/2 tsp cinnamon (powdered)
1/4 tsp cardamom (powdered)
1/4 tsp nutmeg (powdered)
I sprinkled a little of this spice sugar over my homemade Houjicha latte at home. It added an interesting flavor to it – I like it!
This spice sugar can be added to any drink, coffee, black teas…but I am not sure about Sencha though!
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]]>The post Matcha Tea Flavored Biscotti Recipe appeared first on YUNOMI.
]]>[product_category category=”matcha-kitchen” per_page=”12″ columns=”4″ orderby=”date” order=”desc”]
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]]>The post Matcha Tea Flavored Poundcake appeared first on YUNOMI.
]]>[product_category category=”matcha-kitchen”]
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]]>The post Matcha Tea & Brown Rice Healthy Bread Recipe appeared first on YUNOMI.
]]>Enjoy the rich matcha flavor.
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]]>The post Sakura Cookies Recipe appeared first on YUNOMI.
]]>[product_category category=”sakura-tea”]
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]]>The post Hojicha Roasted Green Tea Pudding Recipe appeared first on YUNOMI.
]]>Gelatin looses its ability to coagulate (harden) at hot temperatures so add it to the houjicha milk after it cools. The 1 tablespoon sugar is actually not very much so the pudding made from this recipe is less sweet than most puddings. Add sugar to make it sweeter or try using honey!
[product_category category=”hojicha”]
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]]>The post An attempt at creating gyokuro affogato appeared first on YUNOMI.
]]>3 teaspoons of gyokuro mecha in about 70 ml of 90˚C water. 4 1/2 minute steep time.
Our first mistake was not pouring out the steeped tea into a separate pot first. Instead we poured it directly onto the ice cream melting it even as we continued to squeeze out ever more concentrated (and deeper green) drops of tea.
We’ll have to try this again later fixing the above mistake, because the soup of melted gyokuro-vanilla that resulted wasn’t half bad.
As an afterthought, we sprinkled a bit of the gyokuro mecha onto the remainder of the ice cream. It gave the ice cream a bit of texture but did very little to add to the taste…I guess matcha or sencha powder is really best for sprinkling.
And because there was so much leaf used, we continued to steep it, once, twice, thrice…the combination of umami and shibumi flavors just keeps coming out, and in darker green color (partly due to all the powder that is finally coming out).
Notes for the second attempt: 1) pour into pot first. 2) test it with the second and third steeps for darker color. 3) cooling the tea a bit before pouring onto the ice cream might be helpful as well.
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]]>