I’ll admit this is way past its expiry, so I decided it was a great candidate for my tea soup experiment tonight. Steeped this at 3x strength and added rice, pork, mushrooms for flavour, and broccoli to make a soup. It turned out a bit on the light side still, so maybe next time I should use a heartier green tea.
Flavors: Rice, Seaweed, Toasted, Umami
finding myself in hot water again and again…
I grew up in a tea drinking culture, but my parents were seriously hung up on jasmine tea and oolong tea, so I never really had much exposure to other teas. My horizons expanded when I moved to Japan and discovered genmaicha (roasted rice tea aka popcorn tea). after that, I discovered black teas, red teas, and flavoured teas, how different teas could be by the region, processing methods, water used.
Now I can’t get enough of it!
I experiment with different teas, blending them sometimes to see what the outcome would be. I find my tastes to be quite diverse, but run away from the more floral side of things. Tie Kwan Yin is probably the only one that most people seem to enjoy, that I don’t. Otherwise I am game for most teas. Fruity? love it. Smoky? Mmm. Earthy? bring it on! Light and vegetal? keep pouring!
Toronto, Canada
