Yum of the Week: All About the Perfect Japanese Green Tea

November 10th, 2007 yum Posted in Japanese, Vegan, Vegetarian, breakfast, tea, yum of the week 4 Comments »

teapot2.jpgI’d like to nominate a a cup of perfect Japanese green tea I enjoyed (over) a week ago as the yum of the week. I’ve been drinking green tea for years, but the most I generally could say about it was that it was green, it contained caffeine, and I liked it. I couldn’t distinguish much difference between varieties beyond that. This all changed when we lived in Japan. In the small, local tea shops in our neighborhood, I discovered the fine variations of flavor in tea, and the pleasure of a truly perfect cup of green tea made from high quality leaves grown in regions renowned for their tradition of tea. On a less gourmet level, I also discovered Japanese bottled green tea during that first hot, unspeakably humid summer. The green tea sold packaged like coca cola in plastic bottles in Japan is never sweetened, and is naturally preserved with vitamin C, making it the ideal summer beverage. It’s cool, refreshing, and has about a fourth the amount of caffeine of a cup of coffee with no calories. It’s also rumored to contain beneficial elements that help control cholesterol and cancer. Next to chilled herbal tea, chilled green tea is one of my favorite calorie free beverages. It’s a million times better than some nasty, artificially sweetened soda. Unfortunately, most of the bottled green tea now available in the States is sweetened, which just seems like sacrilege to me. Properly prepared tea should never be bitter, and green tea is best enjoyed on its own unique terms, sans sugar. I think millions of grandmothers would turn over in their graves in Japan if they knew about the American tendency to add sugar to green tea. By the way, although the Trader Joe’s prepared green tea doesn’t contain sugar, it seems to me to be lacking in the light fresh flavor found in Japanese brands, so I prefer to buy my packaged tea from a Japanese market. But what IS green tea anyway? Quite simply, it’s one of the least processed products made from the leaves of the tea bush, Camellia sinensis. (The varieties of tea in order from most to least processed are black tea, oolong tea, green tea, and white tea.)

If you’re interested in Green Tea, you can check out Wikipedia’s extensive entry. For now, here’s a list of Japanese varieties of green tea:

*if you have Japanese characters installed in your browser, there will be characters to the left of the romanji (English letters spelling out a Japanese name).
“玉露 Gyokuro (Jade Dew)
Selected from a grade of green tea known as Ten-cha (碾茶), Gyokuro’s name refers to the pale green color of the infusion. The leaves are grown in the shade before harvest, which alters their flavor.
抹茶 Matcha (rubbed tea)
A high-quality powdered green tea used primarily in the tea ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan.
煎茶 Sencha (broiled tea)
A common green tea in Japan made from leaves that are exposed directly to sunlight.
玄米茶 Genmaicha (Brown-Rice tea)
maicha and roasted genmai (brown rice) blend.
冠茶 Kabusecha (covered tea)
kabusecha is sencha tea, the leaves of which have grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha.
番茶 Bancha (common tea)
Sencha harvested as a second-flush tea between summer and autumn. The leaves are larger than Sencha and the flavor is less full.
焙じ茶 Hōjicha (pan fried tea)
A roasted green tea.” (source: Wikipedia)

Note: I have never been sure if genmai cha or Hojicha are gluten-free or not. Because it is possible that barley malt COULD be added (although it may not be) I try to avoid these teas. Be very careful to avoid MUGI-cha, which is a popular chilled summer tea made from BARLEY. (mugi=barley) It does not contain tea leaves, caffeine, or calories. But of course, it does contain GLUTEN. This drink may be served in Japanese restaurants, especially in the summer, so be careful if you are on a gluten-free diet.

But you may wonder what inspired this sudden post on tea. Some time ago VegJ of Vegetable Japan and I decided to do a little international exchange and send each other care packages. I sent her the widest assortment of brown rice, gluten-free pasta that I could find here in California, and she sent me traditional Japanese products likedried shitake mushrooms and nori strips for making onigiri. It was all lovely, but one of my favorite things that she sent was a package of high quality tea locally produced in Kagawa, Japan. Her package arrived in the nick of time to rescue me from a rather ugly four -shots-of-espresso-a-day habit that I’d fallen into due to the aforementioned graduate student deadlines. Best of all, when I poured that first cup of green tea from those tender green strips of tea, of course using one of my favorite Japanese teapots, I felt just a little bit like I was back in my old apartment in Chiba City, Japan. I sat on the balcony, sipping my green tea slowly, looking out at the trees and birds, and felt relaxed for the first time in quite a while. As a religious studies graduate student, I don’t use sect denominations to describe my mood- but it was… if not a “Zen” moment, a very tranquil and peaceful moment.

So why not see if you can steal a little peace of Japanese tranquility in a perfectly brewed cup of green tea? VegJ has a very nice post on tea that you should check out, but let me leave you with these two rules. 1) Water quality is VERY Important. If you don’t use bottled water, at least use filtered water to create your tea. Any flavor in your water will mar the taste of the tea. 2) No sugar in your green tea! Please! You can put as much sugar, milk/honey/stevia etc. in your black tea, but give green tea a chance to seduce you on its own merits. If you put sugar in your green tea in front of teashop owners in Japan there will be tears shed and possibly bloodshed as well, so keep this in mind. On the other hand, if you do get a chance, try a green tea latte. It’s cheating, but it’s lovely. Ok. Lecture over. That being said, however you enjoy your tea… ENJOY SOME TEA! And, if caffeine doesn’t work for you, try decaffeinated tea OR some nice herbal tea. It’s not quite the same, but it might even be better for you.

Here’s some fun videos to help you enjoy your tea:
Try these instructions on how to prepare a proper cup of green tea. (Japanese, but easy to understand through observation):

Note the difference in the VOLUME of the tea he uses. For green tea, water should not quite have reached the boiling point or the tea will become bitter. He recommends for Sencha that you let the tea steep for two minutes, but for a high quality tea, about 30 seconds is better. Also, he says the flavor is very concentrated in the last drops of tea, so you should try to get those last drops into your teacups. If you oversteep the tea, the tea will also be bitter, so try for a short steeping and see how you like it. High quality tea can be used several times before the flavor fades. You may want to steep it longer with each successive steeping.

This explanation of the Japanese tradition of tea is all wrong. (Japanese) That’s what makes it so funny:

They suggest at the end that once you finish all the elaborate preparations for tea, you can relax with a cup of coffee. ;)

Now, relax with a cute CM (commercial) for packaged tea. Japanese, with English subtitles. This commercial is actually for a Thai brand of tea, but it’s in Japanese. Weird, huh?

On the road?
One of my favorite tea shops is the Tao of Tea in Portland, Oregon. They opened their doors in my third year of college at Reed and I spent many a happy hour there trying their high quality teas in traditional teapots and serving dishes. I even belonged to their tea of the month club for a while!

A second favorite tea shop is the Dushanbe Tea House in Boulder, Colorado. The teahouse was a gift from Dushanbe, one of Boulder’s sister cities, and was constructed in Dushanbe and shipped over to Boulder to be reassembled. The building itself is gorgeous, and the tea is lovely. You can also enjoy a (pricey) light meal.

Would you believe I don’t have a favorite teahouse in Mountain View? Me either! I’m open to suggestions. In fact, won’t you tell me all about your favorite tea shop in the comments? I’d love to hear about other great tea shops across the US or Overseas

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Gluten Free Recipe Reviews: Bette Hagman’s Gluten Free Sesame Bean Bread Recipe

August 8th, 2007 yum Posted in Baked Goods, Bette Hagman, Gluten Free Cookbook Recipe Review, yum of the week 3 Comments »

sesamebread.jpgcheckeredbread2.jpgBette Hagman’s Sesame Bean Bread

I am so enamoured with Bette Hagman’s book, The Gluten-Free Gourmet Bakes Bread: More than 200 Wheat-Free Recipes, that I haven’t made many bread recipes from her other cookbooks in quite a while. But, the other day I was flipping through “The Gluten Free Gourmet Cooks Fast and Healthy” and came across this recipe for her gluten free Sesame Bean Bread. I first made this recipe when I was living in Colorado, a place famed for its high elevation. As I recall it practically burst out of the top of the machine and dough dripped down into the heating elements. Oops. This bread has some SERIOUS rising power. I was able to tweak the recipe for high elevation baking and tried again, with amazing success. I liked the bread with its faint sesame flavor and bean flour sponginess so much I actually re-named it “Happiness Bread” and wrote that next to the title. When I stumbled across it again recently the title made me think nostalgically of my life in Colorado, where I first began experimenting with a bread machine. I made the bread in my Zojurishi gluten free bread machine and was thrilled with how much it rose (without overflowing!). I started the bread pretty late at night, so I ended up leaving the bread to cool on a wire rack overnight. (I never leave my bread in the machine on the warm setting, as it deflates. I also never cut the bread before it cools, as that also has an adverse effect on the height of the bread.) Because I left it out overnight, it was a little drier than it would have otherwise been the first day I cut into it- but it was still just as delicious as I remember, and it made absolutely perfect heirloom tomato/avocado/hummus sandwiches. I also developed a special Vegan Gluten Free recipe using high quality olive oil, seasonings, balsamic vinegar, avocado, fresh heirloom tomatoes and fresh basil, both grown on my balcony. I garnished it with Hawaiian black salt and was in heaven. I later did a variation of the recipe on Kinnikinnick bagels- and both ways, it was absolutely delicious. I would give Bette Hagman’s recipe for Gluten Free Sesame Bean Bread an 8, but recommend not leaving it out all night for optimal shelf life. Why not try the recipe, and see if it is gluten free “Happiness” bread for you as well? (And if baking isn’t your thing, try my vegan bruschetta topping on some packaged gluten free bread like Whole Foods Sundried Tomato Gluten Free Bread- toast the bread really well for a contrast between the creamy, faintly sweet and salty topping and the crunchy bread.)


Basil Olive Oil Gluten Free Bruschetta Recipe
Spice Hunter or Trader Joe’s Pasta Spice mix (or any spice mix you like)
High Quality (local if possible) olive oil
Balsamic Vinegar
3 fresh basil leaves, julienned
1 really yummy small organic summer tomato, sliced thinly
1/4 an avocado
Black Hawaiian Salt (or some other coarse ground salt you like, kosher etc.)
Freshly ground pepper
Sprouts (if you have them- for garnish)

1 thick slice of Gluten free Bread or 1/2 a Kinnikinnick tapioca rice flour bagel

Take small rice bowl and shake at least a teaspoon of Pasta spice mix into the bowl. Put your julienned basil leaves in the bowl. Add a generous glug of your high quality olive oil and mix, crushing the basil leaves a bit and making sure the spices have mixed evenly with the oil. Let sit.

Slice your tomatoes thinly, and slice your avocados into strips. OR dice your tomatoes and avocados (this works well on a square piece of bread.)

Toast your bagel or bread until crunchy and golden.

Return to your olive oil, basil mixture in the small bowl. Add a small amount of balsamic vinegar and whisk to emulsify. If you like a more tart flavor or want to use less olive oil, you can add more vinegar and use less olive oil. Add more spice mix to taste, and add a little of your gourmet salt and pepper.

Assemble your bruschetta by lightly basting the bread with the basil vinaigrette, using the julienned basil to spread the vinaigrette OR dribbling delicately with a spoon. (The basil method makes it easier to be sparing with the vinaigrette.) Be very generous with the basil. Next, carefully lay your tomato slices on top of the basil and vinaigrette. Top with your avocado slices. (If you used the diced method, sprinkle them interspersed with each other on the surface of your well toasted bread.) Sprinkle with more Black Hawaiian salt or whatever salt you have. Dribble a little vinaigrette on top of the avocado slices, adding any leftover basil to the top. Garnish with sprouts, if you like. (Optional)

Enjoy this summery, light vegan meal. (Note: Kinnikinnick bagels are dairy free but not egg free, so if you use them this recipe won’t be vegan. It would be CF though! Yay!)

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