Tamaryokucha Recipe
Buttery hot green tea to activate the flavor of seabass.
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Ingredients
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Tea Ingredients
Butter Flavoring
Method
Preparing the Tea
- 1
Boil the Water
In a kettle, bring 2 cups of fresh water to a boil. Ensure the water reaches around 175°F (80°C) for optimal brewing of the Tamaryokucha.
- 2
Steep the Tea
Once the water has boiled, remove it from the heat and let it cool for about 1-2 minutes. Measure 2 teaspoons of Tamaryokucha green tea leaves and place them into a teapot or a cup. Pour the hot water over the tea leaves.
- 3
Brewing Time
Allow the tea to steep for 2-3 minutes. Avoid over-steeping to prevent bitterness.
- 4
Strain the Tea
After steeping, strain the tea leaves from the liquid into another cup or teapot.
Adding Butter
- 5
Prepare the Butter
While the tea is steeping, take 1 tablespoon of unsalted butter and let it soften at room temperature for a few minutes.
- 6
Add Butter to Tea
Once the tea is strained, add the softened unsalted butter to the hot tea. Stir gently until the butter melts and incorporates fully into the tea.
- 7
Season the Tea
Add sea salt to taste, stirring well to combine all flavors. Start with a pinch and adjust according to preference.