Two of my favorite types of green tea and a yummy recipe below!
Matcha – Leaves are ground into a fine powder, which you can whisk into water for tea. Since you consume the actual leaves, you get more antioxidants than from other green teas.
FLAVOR: Strong and grassy
CREATIVE USE: Stir one teaspoon into a smoothie or dust it over vanilla ice cream or a bar of dark chocolate. The tea’s earthiness is a pleasant contrast to the food’s sweetness.
Kukicha – Called “twig tea,” kukicha is derived from thinly cut stalks of sencha and gyokuro leaves.
FLAVOR: Light and smooth with roasted, woody notes
CREATIVE USE: Add a few tablespoons to a marinade for fish or shellfish. Kukicha balances out sweeter varieties, like halibut or scallops.
Salmon Poached in Green Tea
Poaching the salmon in green tea will produce tender, perfectly cooked filets with the added health benefits of green tea.
- 2 wild caught salmon filets, 4 oz each
- 2 cups water
- 1 tablespoon fresh grated ginger
- 1 small bunch of fresh thyme
- 2 tablespoons loose green tea
- 1 teaspoon sea salt
Combine the water, ginger, thyme and salt in a saucepan. Bring to a boil, remove from heat and cover. Let steep for 10 minutes, then reheat to 180 ° F (look for small bubbles forming in the bottom of the pan.) Remove from heat, add the green tea and let steep for 2 to 3 minutes then strain the mixture into a small skillet over a medium flame. Put the salmon filets skin side down in the skillet and let cook for about 7 minutes (depending on desired doneness) occasionally spooning the hot liquid over the top of the filets. Serve with lemon. Makes 2 servings, this recipe can easily be doubled. Great with quinoa and some greens.