CHAMART introduces tea recipes, but this recipe has not been verified by a third party. Thus, please use the recipe as a reference.

Ingredients:
1 tea mesh pack
2 heaped teaspoons hojicha tea leaves (about 2g)
500ml water
1 cup (about 170-180g) cooked Japanese rice
30g cheese
2g salt (or to taste)
Pepper to taste
There are many kinds of rice. This recipe uses Japanese rice, but other types of rice are also used.

Method:
1. Put the roasted green tea leaves in the tea mesh.
2. Boil 600ml water in a small pot.
3. When the water boils, put the tea mesh with the tea leaves into the pot and simmer for about 2-3 minutes.
4. Pour 200ml of hojicha from the pot into a mug (about 200-250ml capacity) to drink later.
5. Put the rice and salt into the small pot and break up with a wooden spatula.
6. Bring the mixture to the boil, then reduce the heat to medium-low and cook, stirring the inside of the saucepan occasionally, for about 3 to 4 minutes, until it thickens.
7. Remove the tea pack. Add two-thirds of the cheese and stir to mix.

8. Place the risotto into a serving dish, and top with the remaining cheese.
Add pepper to taste.

*Tea leaves contain caffeine. The diuretic, stimulant and anticancer effects of caffeine intake are clinically recognized. On the other hand, excessive intake of caffeine may have a damaging effect on health. Especially, pregnant or breastfeeding women, and children should be careful with the amount of caffeine they intake.

Reference:
農林水産省 カフェインの過剰摂取について
https://www.maff.go.jp/index.html
公益社団法人日本茶業中央会(2013) 新版 茶の機能: ヒト試験から分かった新たな役割 第一刷 一般社団法人農山漁村文化協会
大森正司、阿南豊正、伊勢村護、加藤みゆき、滝口明子、中村羊一郎編(2017) 茶の事典 初版第一刷 朝倉書店
高野實、谷本陽蔵、富田勲、中川致之、岩浅潔、寺本益英、山田新市 (2005) 緑茶の事典 改訂3版 柴田書店

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