Enjoying locally-grown tea is not only environmentally sound but it makes a satisfying basis for a snack. Here we often eat small sweet-bean j filled cakes called manju with the tea which cuts the slight bitterness perfectly. Beautifully-shaped into fruits and blossoms of the season and decorated with small coloured leaves at this time of year, they are food for the eyes as well as the stomach. With or without ceremony, in community or a
Autumn manju with white bean paste and chestnuts.
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And if you’re feeling in need of a little extra healing or want to aid digestion, try this spicy recipe for Healing tea, my version of Yogi tea, which is also great but a lot more expensive.
Healing Tea
1/8 cup dried lemongrass (or try a stick of fresh if you can get it, chopped and crushed)
1-2 sticks or a small handful of cinnon stick shards (Mine are from Indojin.com.)
1-1 1/2 tsp black peppercorns, crushed
2 inches (5 cm) piece of fresh ginger, peeled and sliced
4 cups of water, filtered or plain
Take a small saucepan. Into the pot put the dried lemongrass and the cinnon. Take out your suribachi or a mortar and pestle and break up a teaspoon or so of black peppercorns. Put them into the pot with thin-ish slices of the peeled fresh ginger. Cover with about 4 cups of water, bring barely to a boil and simmer on low for a few minutes, around 2-5. Pour the liquid through a strainer into a tea pot and enjoy as many cups as you like. Be well and happy!
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