Search

Search our collections

OUR STORY

TRANSPARENCY & RESPONSIBILITY

WHERE CAN YOU FIND US

EVENTS

NEWS

HEALTH & WELLNESS

JOURNAL

GREAT TASTE AWARDS

HoReCa JOURNAL

"The Earth has its music for those who listen"

This section doesn’t currently include any content. Add content to this section using the sidebar.

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Spent Tea Leaves Recipe: Tossed Tea Leaves on Rice

  • 1 min read

Did you know you could cook with spent tea leaves and herbs? Absolutely delicious (and tangy), nutritious and reduces waste!

Here’s a recipe for a very simple dish using spent green tea leaves which you can whip up in no time.

Ingredients

Green tea leaves (with lots of umami) from your teapot (spent leaves)
1 teaspoon rice vinegar
1 teaspoon dark soy sauce
1 teaspoon roasted white sesame oil
Sesame seeds
Shichimi/togarashi (optional)

Boiled rice (jasmine Thai rice or basmati)

Method

Use soft green tea leaves which have lots of umami, such as sencha, jukro, gyukuro, aracha, longjing. Drain the spent green tea leaves and toss with rice vinegar, soy sauce and sesame oil (although you can tweak the ratio to suit your own taste). Layer the tossed leaves on a bed of boiled rice and sprinkle with sesame seeds and schimi for some spice.