This green tea from China is similar in style to a Japanese green Sencha. The slender dark green leaves have a fresh, vegetal aroma and produce a delicate green cup, which is sweet and slightly earthy in taste. Delicious when iced!
Brew China Green Sencha tea at 180º - steep for 2 minutes.
Green Tea-Lemon Basil Dressing
Recipe from Culinary Tea by Cynthia Gold & Lise Stern
1 cup steaming water
1 Tbsp loose leaf green tea leaves
1 Tbsp grated lemon zest
2 Tbsp fresh lemon juice
¼ cup olive oil
1 Tbsp Asian chili sauce
1 cup chopped fresh basil
4 garlic cloves
¼ tsp fine sea salt
¼ tsp freshly ground black pepper
½ tsp honey
Pour steaming water over the tea leaves in a small bowl. Steep, covered, for 2 minutes, then strain, discarding the leaves. Let cool to room temperature, about 15 to 20 minutes.
In a blender or food processor, combine the tea with the remaining ingredients; puree until smooth. Store in an airtight container, refrigerated, for up to 1 week. If dressing separates, whisk or blend again briefly.
This dressing works well on a green salad, as a dip for raw vegetables, or as a cold sauce for poached salmon, shrimp or other seafood.
||China Sencha Green
|I liked this tea. It has a green taste which I appreciate in a green tea. In fact I preferred to a much more expensive green tea.|
|Probably underappreciated because of its economical price point, Simpson & Vails China Sencha is a lovely green tea. It lacks the astringent nature of many greens, and the dry leaves smell so good youd almost think you could eat them.|