Japanese tea (ocha) recipe

Recipe for japanese tea (ocha) in our easy ethnic recipes collection. Ever since the ninth century A.D., the japanese have been drinking tea. A filled teapot stands on japanese tables during every meal. A cup of tea is also often enjoyed during any conversation, business or social. Although the japanese drink many varieties of tea, loose green japanese tea is still the most popular. It is always drunk plain, without milk, sugar, or lemon.

Recipe ingredients

• Loose green japanese tea
• Water

How to make japanese tea (ocha)

• In a teakettle or saucepan, heat water to boiling and cool for 5 minutes.
• Measure loose tea into a teapot. Use 1 tablespoon per cup of water.
• Pour hot water into the teapot and let stand for a few minutes.
• Pour tea into cups. Do not add additional water to the teapot until more tea is desired. This preserves the fragrance of the liquid and prevents the tea from becoming bitter. (*)

(*) Iced mugi cha, or roasted barley tea, is a popular summer drink in Japan. Most specialty grocery stores carry mugi cha, either loose or in tea bags. If loose, use 2 tablespoons barley per 1 cup water and bring to a boil in a teapot. Reduce heat and simmer for about 3 minutes. Strain with a sieve and chill before serving. If using tea bags, follow brewing directions on package.

Cooking time: 15 minutes

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