| 摘要 |
PURPOSE:To prepare a tea leaf TSUKUDA-NI (food boiled down in soy) having high commercial value as a side dish, by boiling tea leaves dried in the shade, drying the boiled leaves in the sun after cutting to proper sizes, boiling down in water, frying in salad oil, and again boiling down in the mixture of MIRIN (a sweet SAKE used as seasoning) and soy. CONSTITUTION:Picked tea leaves are washed with water, dried for 1 day keeping completely from direct sun light, steamed in a steamer little by little for 2-3min over a strong fire, and slit in strips of 1-1.5mm. width. The slit leaves are dried for 1 day in the sun, and stored. The stored leaves are sprinkled lightly with water, steamed for about 1hr, boiled in a large amount of water over a strong fire at <=80 deg.C, boiled down over a medium fire under stirring, drained, exposed to water for 2-3hr, and squeezed tightly. The squeezed leaves are boiled and fried in a salad oil taking precaution against scorching, boiled down in a mixture of MIRIN and soy, cooled, boiled again in MIRIN and soy, and put into a vessle together with the remaining soup to obtain the objective TSUKUDA-NI of tea leaves. |
