All tagged green tea
Machiko is known to have the distinctive aroma of sakura, cherry blossoms, and fukumidori was described to me as bitter but in a good way, which is not a priority for me when choosing green tea from Japan (umami is at the top of the list usually). Apparently, Japanese tea drinkers seem to enjoy bitterness in their green tea and I was curious to see what that was like. Read on to discover my tasting notes and thoughts.
Last December, my tea travels took me to Japan. In Tokyo, I finally explored the amazing variety of Japanese tea. In this post, I’ll tell you more about the Sakurai tea experience. If you’re doing only one tea thing in Tokyo, let it be that.
You can’t see me but I’m doing a little happy dance over here, because my trip to Japan is fast approaching!! I’ve never been to Japan in the wintertime and I’m super excited to visit again one of my favorite countries in the world. Cold weather means hot tea and comforting dishes and I will definitely be on the lookout for the best ochazuke, a Japanese tea and rice soup, basically the epitome of comfort food (but healthy). Usually, genmaicha and hojicha are the teas of choice but sencha and matcha can also be used. Today I’m testing out a recipe from Bon Appetit magazine.
The original recipe for matcha poached eggs is attributed to the author of the cookbook The Breakaway Cook and founder of Breakaway Matcha, Eric Gower. I came across it after falling down an internet rabbit hole and being the curious squirrel that I am, I had to try it out and see what all the hype is about.
Let’s face it, most of us are more or less openly obsessed with matcha. Personally, I’ve learned to embrace my matcha obsession and even though my go-to is traditionally whisked, I’m always on the lookout for good flavor combinations with matcha and especially for matcha-based beverages that are naturally sweet.
Let’s discover Korean green teas. Join the Tea Squirrel for a Korean tea primer and tasting comparison of Se jak and Woo jeon.
If you - like me - are into hiking, the Bay Area and Northern California have a lot to offer. At least once a week, I crave spending time outdoors surrounded by nature (have you ever come across the Japanese tradition of "forest bathing"?). I find it uplifting and de-stressing. Nature is beautiful and inspiring and the perfect backdrop for a tea session, don’t you think? I’m incredibly lucky to live so close to scenic coastal trails, forests of towering redwoods, hills and farmland, waterfalls and mountains. This time I’m taking you hiking along the California coast, to Año Nuevo State Park, near Pescadero, about an hour drive from San Francisco.
Some days, I find myself craving matcha. Does that ever happen to you? I crave the chawan in my hands, the powder on my fingers, the swoosh of the chasen, the pattern of the tiny bubbles on the surface and the aromas and texture and flavor. It’s irresistible. Some other days, I crave whatever edible and colorful pops up on my Instagram feed and that’s exactly what happened when my sister Chiara made her matcha madeleines dipped in white chocolate and those popped up on my feed… they’ve been on my mind ever since!
I am a huge fan of craft cocktails and I probably don’t have to tell you that I’m always on the lookout for tea-infused craft cocktails wherever I go. Recently, I’ve realized that 99% of the already scarce tea cocktails available on the local imbibing scene feature Earl Grey. Don’t get me wrong, I love me a good Earl Grey tea cocktail, but I believe it’s high time bartenders tried something new. To make up for the lack of other teas in the craft cocktail world, I have a beautiful recipe for you. When I don’t go out, I love playing bartender at home. Let’s be honest, sipping a fancy, creative drink crafted with homemade and locally sourced ingredients and served with great attention to detail is still a fancy affair, even if you are in your pajamas and slippers.
Remember the mochi muffins? I while ago I had shared the recipe for matcha mochi muffins and - to date - it is still one of my most popular posts here on the blog. If you are not familiar with the mochi muffins (which I refuse to believe if you live in the Bay Area), let me tell you what the hype is about. This time around, I’m flavoring the mochi muffins with hojicha, roasted Japanese green tea, which I think pairs really well with the other ingredients.
2017 is almost over and I’m looking back and taking stock. It’s been a great year for The Tea Squirrel and I am truly honored to be part of such a lively, inclusive and positive community of tea bloggers and tea professionals. We inspire, support and motivate each other and I’d like to thank each and every one of you personally. Here's a roundup of the tea blog posts of 2017 that I found most inspiring.
With the holiday season officially in full swing, I look forward to holiday parties! I will attend an Alice in Wonderland themed party in December and I hope there will be plenty of tea. I will very likely host some holiday dinner parties too and I’m making a point of introducing everybody to the magic of tea and food pairings. If you, like me, want tea to be the star of your holiday celebrations, I have tried and tested some combinations that will sweep everyone off their feet, from appetizer to dessert.
The most British thing there is doesn’t seem to be doing well at home, but is thriving on our side of the pond. Last month, British daily newspaper The Guardian reported that “the US currently seems to be enjoying a tea party to which Britain has not been invited, with tea bars popping up across the nation and sales of the hot drink shooting up 15% in the past five years”. Good, high-quality tea is not hard to come by here on the West Coast but what is happening exactly in the UK?