Why did we try steeping vegetables with tea?

While at first it may not seem appealing to have a cup of vegetable flavoured tea, let’s look at it from another perspective. Many types of tea, especially green tea, will have a naturally fresh vegetal flavour. Japanese sencha may have light spinach notes, gyokuro is famous for its seaweed umami flavour and Chinese Mao Jian is vegetal and grassy. All these flavours have a potential to pair well with vegetables. Plus, earthy beetroots and sweet carrots may go well with fruit and black teas.

However, the flavour of many pure green teas can easily get lost in a heavily flavoured blend. Although gunpowder tea and some types of senchas aare great for blending and flavouring, many of them aren’t. The tea we chose is rarely used in flavoured blends – Chinese Dragon Well or Long Jing tea. Long Jing has unique flat leaves and is lighter than other green teas. It’s nutty, sweet and vegetal, and many stronger ingredients would ruin its delicate flavour. And that’s exactly why it seemed like a good idea to steep it together with some fresh vegetables.

How to steep vegetables with green tea

1. When making a cup of green tea with vegetables, choose vegetables that are edible raw, such as:

• • • Baby spinach
    • Kale
    • Celeriac root
    • Celery
    • Carrots
    • Beetroot
    • Cucumbers
    • Peppers
    • Sugar pea

Avoid vegetables that shouldn’t be eaten raw, such as potatoes or beans, or those that may give a VERY strong flavour – such as onions and garlic (although, garlic tea exists too, and potatoes make a great milk alternative!)

2. Wash it thoroughly, thinly slice it and steep together with 1 teaspoon of tea leaves.
3. Don’t use boiling water for brewing green tea and don’t over-steep it. Water temperature should be around 70-80 degrees Celsius (158-176°F), depending on the tea type.
4. Steep it for 2-3 minutes and strain. You can re-steep the same leaves once or twice.

5 different vegetables with green tea test

To give you a good idea how it tastes, we tried steeping pure green tea with a carrot, beetroot, celeriac root, chilli pepper and cucumber. Here’s how it tastes.

1. Carrot green tea

Carrots are popular for their sweetness and distinctive flavour that can pair well  with many other ingredients, and with green tea too. A real proof carrots are great in desserts is the classic carrot cake.  Steeped with green tea leaves, they add a light orange tone and a light top and bottom carrot note, with leaving the green tea flavour intact. Should you try it? Yes, if you like the flavour of carrots, try it iced and with optional ingredients such as mango or pineapple.

2. Chilli pepper green tea

 

Chilli is actually a popular ingredient in tea blends, especially rooibos and chai blends. It adds a very strong and vegetal scent to tea and doesn’t influence the colour. Chilli peppers give a hot, but surprisingly very drinkable tea. It’s strong, spicy, but the flavour of green tea is still there. Not convinced you should try it? Think of it as a stronger substitute for ginger and a good ingredient for making a comforting and warming green tea on cool winter mornings.

3. Celeriac green tea

 

Celeriac root has a very similar flavour to celery, with an additional earthy note. It’s often used for making creamy soups or to add flavour to vegetable and chicken clear soups. So, can you steep it with green tea too? In fact, you can. It gives a very delicate touch without ruining the green tea flavour. It doesn’t change the colour either. Is it worth trying? Yes, especially for making an iced tea, steeped together with herbs and fruits such as rosemary and raspberries.

4. Beetroot green tea

 

Beetroot is one of the most versatile root vegetable in the world. It tastes great sweet, sour and salty, and has a beautiful intense colour that will instantly change the colour of green tea. Nutty and toasty notes of green tea pair really well with earthy beetroot, but the flavour is distinctive. Meaning, if you like beetroots, you will enjoy it because it will alter the flavour more than many other vegetables. The best way to drink it? It would make for an amazing proper sweet, iced tea – just use a stronger green tea such as gunpowder.

5. Cucumber green tea

 

Is cucumber tea tasty? Cucumbers are a must try for steeping with green tea! They add a super flavour note to green tea, unlike any other vegetable. They can make green tea taste sweeter and cooler, and just perfect for daily summer sipping. You don’t need to worry about adding too much either – cucumbers are light enough not to ruin the tea. You can try it iced and with a slice of lemon too.

Is it worth trying to steep tea with vegetables?

Definitely! You can experiment with your favourite vegetables or create even more intrinsic flavours by adding more ingredients. Steep them together with green tea that has a vegetal and fresh flavour. Keep the steeping time up to 3 minutes and drink hot or iced.

Need more ideas on how to flavour tea?

• Read which fresh fruits are great for steeping with black tea

The post Is cucumber tea tasty? 5 different vegetables steeped with tea appeared first on All That Tea.

In this test, we will cover:

• What is pink tea?
• Which of the most popular types of green tea are the best for making pink tea?
• What colour can you expect when making pink tea with milk at home?
• Tips for choosing the best green tea for making pink chai

What is pink tea?

Pink tea is a tea made with green tea leaves, water, milk and bicarbonate of soda. The colour change occurs when you change the pH of green tea by adding bicarbonate of soda. That change happens because of polyphenols. (Source: SpringerLink) Tea will first change into an intense deep red, and by adding milk it will become pink. Pink chai will never be vibrant neon pink or intense bright pink, but it should have a beautiful dusty rose or golden rose colour. Some pink teas only have a light pink hue and are closer to regular chai.

Why did we test different green teas?

The reason is quite simple. Making a perfect Kashmiri chai recipe is all about ingredients. Choosing the right green tea is the first step in making sure you will get the right colour and flavour. There are many green teas you can use for making pink tea, but not all of them will have the right flavour. Indian green teas and Chinese gunpowder are usually teas of a choice for making homemade pink chai. And there’s a good reason for that. The best green tea will give not only the right colour, but a deep, slightly smoky flavour that goes well with typical pink chai ingredients such as saffron, rose petals, almonds and star anise.

We tried 5 of the most popular green teas:

• Sencha
• Gyokuro
• Dragon Well
• Mao Feng
• Gunpowder

How did we make pink tea?

To test these green teas, we didn’t follow the typical traditional recipe for making a Kashmiri chai. Instead, we used a simplified method for making any pink coloured tea, added 1 teaspoon of tea leaves in 150 ml of water brought to a boil, added a pinch of bicarbonate of soda and simmered it for 10 minutes. In the end we added 100 ml of icy cold water, strained it into a cup and added milk. When making a pink tea, always add only a pinch of bicarbonate of soda. Adding 1/3 or even ½ of a teaspoon will significantly influence the flavour and the tea will be undrinkable. Use you can, use chashaku or a tiny spoon.

Learn how to make Iced pink tea at home

Japanese Sencha

Japanese Sencha is one of the most popular types of green tea. Sencha is a steamed tea with long needle-shaped leaves and a unique vegetal and fresh scent and flavour. It’s amazing to make iced tea and daily drinking but is not typically used with milk. Did sencha give pink colour and what was the flavour like?

Flavour: There was no bitterness, but the tea was too light to be used for making pink chai. It laced body and depth, which makes sense. Sencha is too light and too vegetal to be served with milk.

Colour: Sencha gave a lighter pink colour, with a yellow-orange hue.

Is it suitable for making pink tea? No.

Japanese Gyokuro Konacha

Gyokuro is a type of shaded Japanese tea that’s often brewed at very low temperatures. Gyokuro konacha is a by-product of gyokuro tea production. It contains tea dust and small leaf particles that will brew into a strong tea.

Flavour: Gyokuro is a unique tea. It either has a strong umami flavour or a strong bitterness, depending on the type and water temperature. Flavour is stronger than sencha and the umami note is very intense too.

Colour: It gives a deep brown-red colour.

Is it suitable for making pink tea? No.

Chinese Dragon Well

Unlike sencha and gyokuro, Dragon Well or Long Jing tea is a pan-fired tea. It’s one of the most popular Chinese teas. It’s usually a light, delicate, but flavourful tea, with light nutty notes. Dragon Well is never served with milk. It’s the lightest and most delicate of these 5 tea types.

Flavour: The flavour is very light, but good, nevertheless.

Colour: Dragon Well tea gave a dark pink colour with a greyish hue.

Is it suitable for making pink tea? This tea could be used for making pink tea, but probably with less milk.

Chinese Mao Feng

Chinese Mao Feng is one of the most famous Chinese teas. When prepared properly, this tea is light, but you can use it for making stronger infusion too. Although the flavour is fresh and green, it’s not vegetal like sencha. It has nutty and floral notes and it’s typically not served with milk.

Flavour: There are many types of Mao Feng teas out there, so the type will influence both the colour and flavour. The one we tried gave a colour similar to the colour you would get when using Indian twisted leaf green tea. Flavour was nice too – light, deep and would definitely go well with additional spices.

Colour: Mao Feng gave the prettiest colour of all tried teas – bright dusty pink.

Is it suitable for making pink tea? Yes.

Chinese Gunpowder tea

Gunpowder is perhaps one of the most popular Chinese green teas in western countries. While it’s far from a typical Chinese tea, it became popular because of its strength. Gunpowder is great for making iced teas and tea blends that are served with lots of sugar and other stronger ingredients. It has a slightly smoky, deep flavour. This tea is often used for making this chai at home, exactly because of its strength and flavour.

Flavour: This tea will give a strong and bold colour and flavour and a creamy tea with a very deep colour. It makes a good base for adding spices and milk.

Colour: Deeper red-purple colour.

Is it suitable for making pink tea? Yes. This tea is perhaps the easiest to use and you can actually adjust the intensity of colour quite easily.

Pink Tea Test Recap

What this test showed is that any pure green tea can become a pink tea, but with a different shade of pink and different flavour. Using a pre-made Kashmiri chai blend will make the task much easier, but even if you don’t have one, don’t give up. You can try making it with any strong green tea with nutty and smoky notes.

From all these tested teas, the one we would choose again is Mao Feng tea. It gave the prettiest colour, light flavour, with no bitterness and enough body to be served with milk. The second choice would be a gunpowder tea, followed by Dragon Well.

Pink Tea Tips:

• Avoid green teas with grassy notes – these are mostly steamed Japanese teas
• Choose strong teas – slightly astringent green tea with a full body will be a great choice
• Avoid green teas with umami notes – these are mostly Japanese shaded teas
• Avoid teas with a light body – they may give a great colour, but the body will lack – this means teas that you usually wouldn’t drink with milk
• Indian and Nepali green teas will probably give great results
• Choose teas with nutty and smoky notes that brew into a strong, deep yellow infusion

The post Can you use any green tea to make pink tea? 5 green teas tested appeared first on All That Tea.