Hojicha Porridge

Hojicha porridge lunch @tsuboichi seicha in Namba, Osaka.

Tea is used for tofu and deep-fried chicken.

A good accompaniment to the porridge is "tsukudani". Usually, it refers to seaweed simmered in soy sauce and mirin seasoning. But this one is made from tea leaves.

A traditional tea box-shaped sweets is good with green tea.  

Surprisingly, another sweet is served with Hojicha :-) . 

Even in Namba, a big city, this place is very nice and cozy. Also they serve various menu items including lunch and sweets with tea. When you want to escape from hustle and bustle of Osaka, this is a good one:-) 

*tsuboichi seicha (Shop in Sakai city, and Namba)


Japanese Tea room in Kobe -Kobe Chai Hane-

I visited a Japanese tea room, Kobe Chai Hane. Their tea menu shows where the tea is grown, how it is processed and the cultivar, which is very kind for people who don't know about tea well.


The tea I ordered is this: Fukamushi Sencha (deep-steamed Sencha), Saemidori cultivar in Shimane. They are covered for a week. It is too short to be called "Kabuse cha (covered tea)", but much more Umami-rich tea than I expected. I suppose, thanks to the cultivar.

Recently, more people prefer milder and more Umami taste rather than refreshing astringency. So more tea tend to be covered even for a short time.

The tea room serves sweets and lunch including take away lunch while serving very special tea. Which means all the people from the young to the elderly, from tea geeks to non-geeks can enjoy. Anyway, it's lunch time! I had tea flavored rice and a bowl of miso flavored pork soup.

The rice is cooked in Bancha, and some tea flack are sprinkled on it. 

In front of the tea room, there are some menu lists using a wooden box. Actually, tea used to be kept in those boxes. Great way to be upcycled!


Special Tencha (ingredient of Matcha)

At the Teatopia Festival in Wazuka, Kyoto.

I had Tencha (ingredient of Matcha) made from a special cultivar “Narino” from a long-establish tea shop “Horii-shichimeien” in Uji. This very special tencha was served only for the festival, and under the sky.

For  five grams Tencha, very small amount of low temperature water is poured, and wait for 45 seconds.

Looks very pale, but it has tons of Umami. Very overwhelming!! Multiple infusions can be enjoyed.

Of course, I ate infused leaves, which contains lots of nutrients left, with a bit of soy sauce.

A friend of mine kindly shared Matcha made from the same cultivar, Narino. It is also very good. Just make sure, when tencha is ground by stone-mill, it become "Matcha".

I am glad I didn't miss this Tencha!!