Although it is difficult to get a hold of fresh shincha leaves…
Eat shincha quick and simple: Shincha Tempura.
(Batter is versatile. Dip vegetables like potatoes, pumpkins, carrots, shiitake mushrooms, etc and deep fry them to make vegetable tempura)
Shincha Tempura photo from our supplier Akio Kurihara
Ingredients
- Fresh shincha leaves: desired amount
- Flour: 3 tablespoon
- Potato starch (can be excluded): 1 tablespoon
- Water: 50 cc
- Vegetable oil (for frying)
Instructions
- Wash the tea leaves and wipe off the water with paper towel.
- In a bowl, mix flour, potato starch, and water thoroughly.
- Heat the frying oil to about 160-170 degrees C (320-338 F).
- Dip tea leaves into [2] and deep-fry.
Eat with salt to taste the fresh shincha.
The post Tea Recipe: Shincha Tempura appeared first on YUNOMI.
