In doing the #GreenTeaDrinkDown challenge, you may have seen me posting a bunch about ochazuke, a Japanese dish that’s basically just green tea poured over toppings like pickles, seaweed, and sesame seeds.
I’d actually never made it before, but I really dig it!
It’s easy, fun, and you can salvage even the most stale or mediocre green teas this way. And well, you can’t fault a girl from Manila for loving rice…
While researching ochazuke, I came across this absolutely kickass documentary on ochazuke from Kyoto.
It’s made by NHK Japan so it’s got awesome production value AND some really nuanced, local insights on Kyoto and Japanese culture as a whole.
(Note that the video is only available until April 25, 2020, so make some time during a break or weeknight dinner to watch it ASAP!)
While it’s not entirely about tea, I think it’s really handy to learn about cultural context. Teas really do reflect the people and places that surround their development, so when you understand more about all that, you develop that extra edge when it comes down to brewing and tasting tea.
That’s especially true for Kyoto, a place that’s really closely entwined with tea production and tea culture.
You don’t have to be from Japan to brew good Japanese tea, but it sure helps to know the neighborhood.