食卓ノート
Mame daifuku with One-Pot Teabag Kuki Sencha
Kuki Sencha goes well with wonderfully balanced mame daifuku, with its fine, smooth mochi filled with smooth sweet bean paste and black soybeans seasoned with just the right amount of saltiness. The distinctly refreshing fragrance and light taste of the sencha stems brings out the simple, delicate, and delicious flavour of mame daifuku.
1 teabag
Boiling hot water
(300ml/10 oz.)
(300ml/10 oz.)
2 min.
It’s OK to prepare it with cooled boiled water!
One of the interesting aspects of Kuki Sencha is how it expresses itself in different ways depending on the temperature of the water used when preparing it. Preparing it with boiling hot water produces greater fragrance and a lighter taste, while preparing it with cooled boiled water allows you to savour the distinctive sweetness of stems. When preparing it with cooled boiled water, let the tea brew a little longer than usual.