Green Tea Quotes

Quotes tagged as "green-tea" Showing 1-7 of 7
“A primary rule of practice is meditation with no objects or anchors. Just concentrate on the breath.”
Toshimi A. Kayaki, Green Tea Living: A Japan-Inspired Guide to Eco-friendly Habits, Health, and Happiness

Rin Chupeco
“Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.”
Rin Chupeco, The Girl from the Well

“The fanciest grade of green tea in Japan goes by the name of gyokuro, meaning "jade dew." It consists of the newest leaves of a tea plantation's oldest tea bushes that bud in May and have been carefully protected from the sun under a double canopy of black nylon mesh. The leaves are then either steeped in boiled water or ground into a powder to make matcha (literally, "grind tea"), the thick tea served at a tea ceremony. (The powder used to make the thin tea served at a tea ceremony comes from grinding the older leaves of young tea plants, resulting in a more bitter-tasting tea.)
The middle grade of green tea is called sencha, or "brew tea," and is made from the unprotected young tea leaves that unfurl in May or June. The leaves are usually steeped in hot water to yield a fragrant grassy brew to enjoy on special occasions or in fancy restaurants.
For everyday tea, the Japanese buy bancha. Often containing tiny tea twigs, it consists of the large, coarse, unprotected leaves that remain on the tea bush until August. When these leaves are roasted, they become a popular tea called hojicha. When hojicha combines with popped roasted brown rice, a tea called genmaicha results.”
Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“Tea first came to Japan in the sixth century by way of Japanese Buddhist monks, scholars, warriors, and merchants who traveled to China and brought back tea pressed into bricks. It was not until 1911, during the Song dynasty, that the Japanese Buddhist priest Eisai (also known as Yosai) carried home from China fine-quality tea seeds and the method for making matcha (powdered green tea). The tea seeds were cultivated on the grounds of several Kyoto temples and later in such areas as the Uji district just south of Kyoto.
Following the Chinese traditional method, Japanese Zen monks would steam, dry, then grind the tiny green tea leaves into a fine powder and whip it with a bamboo whisk in boiling water to create a thick medicinal drink to stimulate the senses during long periods of meditation.”
Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“Cool green foods became the natural choice in restaurants and teahouses. Matcha, the powdered green tea used for the tea ceremony, flavored ice cream, jewel-like gelatin cubes, and sweet whipped cream eaten in parfaits and layered with grapes, pineapple chunks, and chewy white mochi balls. There were Japanese-style snow cones, huge hills of shaved ice drizzled with green tea syrup, along with green tea-flavored mousse and tea-tainted sponge cake.
Matcha flavored savory items too, including green tea noodles served hot in dashi soup, as well as chilled and heaped on a bamboo draining mat with a cold dipping sauce of dashi, mirin, and soy. There was green tea-flavored wheat gluten and the traditional Kyoto-style dish of white rice topped with thin petals of sashimi that you "cooked" at the table by drenching it with brewed green tea from a tiny teapot.”
Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Nitya Prakash
“You don't burn calories with Green Tea. You burn your guilt.”
Nitya Prakash

Ooh, but the most surprising dish of all was Mr. Tsukasa's four shades of Green Tea Puree! He pureed each type of tea leaf together with the vegetables, mushrooms or beans that best complemented it and then wove them together into a single, harmonious dish!"
He boiled the chickpeas. And for the asparagus and artichoke, he cleaned and sliced them before sautéing them in butter. Once all were gently heated through, he teamed them up with their specific tea leaf, placed them in a food processor and pureed them!
He seasoned the resulting puree with just a touch of salt, pepper and butter and then plated them in spinning-wheel arrangement, making an elegant dish of the gently shifting flavors of green tea!

Yuto Tsukuda, 食戟のソーマ 27 [Shokugeki no Souma 27]