1tsp/6oz water. Served: room temp, cooled naturally (made a head of time), clean
Served w/: Tortilla Crusted Fish Lean Cuisine
I know this is a Chinese flavored sencha, but since I do not know the steeping parameters for Chinese flavored senchas (can anyone inform me?) and Adagio’s steeping times for greens and whites can not be trusted, I’m treating it as a Japanese and have been rewarded. I drank this at room temp because I needed something to balance the hot temperature of my meal as well as the spicyness from my meal. The spicyness is also why I paired it w/ a ginseng tea.
The rice, which is mixed w/ sour cream, cheese, and roasted red and pablano peppers is absolutely amazing. I was surprised to see this dish featured on “The Best Thing I Ever Ate” on the foodnetwork last nite. Unfortunately, I was multi-tasking and paid attention just in time to see how it was made (which is how I know it’s the same thing), but missed what it’s called. I’d love to find a recipe for it, but I’d need to know what it’s called. Can anyone tell me? Also, is there a tea you’d suggest that I could steep in the water before making the rice to add wonderful health benefits to this wonderful tasting dish?