If you have expired sencha in your pantry and are wondering what to do…just roast it! Put the old sencha in a clean pan (no oil!) and roast it over moderately high heat. Constantly move the tea with a wooden spoon and shake the pan in order not to burn the tea. When the smaller pieces of the tea turn dark brown, remove from heat. The freshly roasted hojicha has a bright aroma with a hint of sencha flavor, and leaves a nice smell in the kitchen!
Sencha, Japanese classic green tea, is a simple yet delicate tea. If infused with boiling hot water, the tea leaves will burn and turn the tea slightly bitter.
To avoid this, simply pour the hot water into a cup, then infuse with the tea so that the temperature of the water cools a bit to ensure that the tea will not be damaged.
Enjoy a nice cup of sencha!
To cold brew momo sencha, pour 1 cup (250cc) cold water to 2 gram momo sencha and wait 20 minutes.
The smooth, refreshing taste of the sencha compliments the sweet undertone of peaches along with a tiny hint of mint.
Take some time to sit down with a cup of Jugetsudo momo senchato celebrate summer!
We are looking forward to meeting with all the tea lovers again!
We will sample all the flavored teas: Yuzu Sencha, Sakura Sencha (cherry blossom) and Momo Sencha (peach).
Come to our booth #30 and say hi!
July 20th, 9:30 am-6:00 pm
World Forestry Center
4033 SW Canyon Rd
Portland, OR 97221
Cold brew tea is easy to make and tastes amazing! Hot water tends to bring out the tannic, bitter flavor in tea, but with cold water, the tea will be mellow; smooth and with lots of delicate umami!
To make cold brew tea, put one teaspoon of loose leaf tea (or one teabag) in one cup of cold water. Steep for half an hour.
Try it with Jugetsudo flavored sencha–yuzu, sakura (cherry blossom) and momo (peach). The flavors will freshly stand out. You will be pleasantly surprised!
Jugetsudo green tea assortment, Zen a Tokyo is back on our selection by popular demand!
This three tea assortment includes:
Loose Leaf Mecha (bud tea)
Loose Leaf Sakura Sencha (green tea with cherry blossom petals)
Loose Leaf Yuzu Sencha (green tea with yuzu citrus)
Perfect for a gift
Jugetsudo Matcha is now available at Moonstruck Chocolate Cafes!
Available in plain or with lychee flavoring.
Jugetsudo’s matcha is incorporated in this ingenious and delicious recipe.
Stop by for a taste!
Downtown — 6th & Alder Café
Beaverton — Town Square Café
St. John’s — Chocolate Factory & Store
Northwest — NW 23rd Ave Café
- for 10-14 biscotti
- 3½ oz Fresh okara
- ½ cup Flour
- 1 teaspoon Baking powder
- 1½ tablespoons Sugar
- 1½ tablespoons Matcha
- 2 Tablespoons Chocolate chips
- 1½ Tablespoons Vegetable oil
- 2½ Tablespoons milk (or soymilk)
- Preheat the oven to 360F.
- In a bowl, combine okara, flour, baking powder, sugar, matcha and chocolate chips.
- Add the vegetable oil and mix, using your fingers.
- Add the milk small amount at the time and make it a ½ inch high loaf. Place it on a baking sheet and bake for 20 minutes in the oven. Lower the oven temperature to 320F.
- Take out the biscotti from the oven. When it is cool enough to touch, cut the mound into ½ inch thick with a serrated knife.
- Arrange biscotti, with a cut side down, on a clean baking sheet and bake for 10-15 minutes. Transfer to rack to cool completely.
Genmaicha is green tea with roasted brown rice. It has a unique, nutty flavor–almost like popcorn.
It is very comforting and getting popular among tea lovers these days.
But why rice in tea?! Who put rice in tea first?
There are several stories, one of which is that a tea merchant in Kyoto put pieces of old, hardened mochi (rice cake) in green tea. In Japan, people decorate mochi as an offering to Shinto God to celebrate a new year. After about two weeks, when the celebration is over, the mochi gets hardened and people break it to pieces with a wooden hammer. Eating these pieces is believed to give you good luck.
One tea merchant, who wanted to make use of the tiny pieces of this mochi, roasted them and put them in green tea.
Another story was that in olden days, tea was rather luxurious and not very affordable for common people. In the northern part of Japan, rice farmers added beans or roasted rice to tea to increase its volume.
In any case, putting roasted rice in tea was a great idea!
Jugetsudo added a little bit of matcha for extra flavor and a nice green color!
Get your organic genmaicha here.
Hojicha latte is creamy and roasty.
Brown sugar adds a deep flavor!
Hojicha Latte (2 servings):
- 2 cups whole milk
- 3-4 tea spoons loose leaf hojicha (or 2 teabags)
- brown sugar to taste
- In a small pan, pour milk and put the hojicha leaves
- Heat the milk over medium heat, covered. Just before a boil, turn down the heat to low and let it simmer gently for 4-5 minutes
- Add sugar to taste and remove from heat. Strain into cups
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