Usucha Thin Leaves "For Eating" 10g tin
High quality fine thin tea leaves used to accent savory dishes. Sprinkle over rice or fish -- add as an ingredient. The leaves are a nutrient rich food, full of antioxidants and chlorophyll.


Koyamaen
We sourced our Usucha from Koyamaen, one of the foremost producers of tea in Japan. The history of Koyamaen dates back to the 1600's when Kyujiro Koyama began tea cultivation in Ogura, Japan. Koyamaen is known for the highest standard of quality in its tea production.

Usucha Tea Ice Cream

Eat your greens!

1/2 cup whole milk
1/3 cup maple syrup
Pinch of sea salt
1 tablespoon Usucha tea leaves
2 egg yolks
1 cup cream


In a small sauce pan, heat slowly to scald the milk, maple syrup and salt. Remove from heat and add the tea leaves.

In a small mixing bowl, lightly whisk the egg yolks. Slowly whisk in about 1/4 of the hot milk mixture to temper the yolks. Do not strain out the leaves.

Add the yolk mixture back into sauce pan with rest of the milk. Cook over low heat stirring constantly until it thickens a bit.

Remove from heat, pour back into mixing bowl and add the cream. Whisk to blend and cool a bit.

Cover tightly and chill thoroughly, then freeze according to your ice cream machine's instructions.