This certified organic green tea from China is similar in style to a Japanese green Sencha. These flat, broad green tea leaves brew to an emerald green cup with a refreshing, slightly sweet, light vegetal taste.

Brew tea at 180º - steep for 2 minutes.

Green Tea, tofu, noodle, and cress soup
Recipe from Tea Cookbook by Tonia George

1 ½ Tbsp Sencha green tea leaves
1 ¼" fresh ginger, peeled and thinly sliced
5 oz egg noodles
10 oz silken tofu, drained and cubed
5 oz bok choy or spring greens, shredded
1-2 Tbsp light soy sauce
2 Tbsp red or white miso paste
½ tsp sesame oil
6 scallions, trimmed and sliced
½ tsp nanami togarashi (chili pepper), to garnish
a handful of shiso (Japanese basil) and mustard cress, to garnish
sea salt and white pepper

Put 6 cups water in a large saucepan with the green tea and ginger and heat until water is about to bubble.

Meanwhile, in a separate saucepan, cook the noodles according to the manufacturer's instructions, then drain.

Remove the tea infusion from the heat and let steep for 4 minutes, then strain and discard the tea leaves (keep the ginger in the infusion).

Return the pan to the burner and add the tofu, bok choy, and soy sauce. Cook gently over low heat for 4 minutes. Siphon off ½ cup of the liquid and mix it with the miso paste in a small cup. Pour back into the soup, along with the sesame oil and scallions, and heat through. Season to taste with sea salt and white pepper. Divide the noodles into bowls, pour over the soup, and garnish with the nanami togarashi, shiso and mustard cress.

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