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Quote by Tetsu Kariya

“Gyokuro is one of the highest quality (and most expensive) green teas in Japan. The major difference between the processes of growing gyokuro and regular green tea is that the gyokuro bushes are shaded with clod or reed screens for several weeks before harvesting, which gives the leaves a sweeter flavor and more intensely green color.”

Quote by Tetsu Kariya

Book:Japanese Cuisine
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Japanese Cuisine

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Tetsu Kariya

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“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!”

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“I almost spit it out, but at the last conceivable second force myself to just hold it in my mouth long enough to turn the cup around and read the name and order scratched on its side. Green tea. (Instantly less disgusting now that I know this.) Hayden. (Instantly more embarrassing.) "This must be yours then," a low, rumbling voice says behind me and I turn to find a large expanse of chest in front of me, a grey Purdue T-shirt clinging damply to it.”

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“The content was clear, pale green and smelled of a summer lawn just mown. It was not steaming-hot but comfortingly warm, verdant and with a piercing clarity of color. Tea, green, bright and umami-rich, is now so much part of my life that I can hardly think of a time without it. Two, three times a day is not too often; I am making up for half a century of wasted time. The owner, Timothy d'Offay, is now a dear friend, the person who first encouraged me to travel to Japan, who introduced me to the senchas and gyokuros, the hōjichas and oolongs that now mark the progress of each day as surely as the ticking of a clock. I will be forever grateful.”

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“Count your summers, not your winters.”

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Author:Matshona Dhliwayo
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