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

Ingredients (for 1 person) :
1 heaped tablespoon of Tea leaf sauce
Pasta 100g
Water
Grated cheese

Tea leaf sauce

Poached egg
1 egg
Water 600〜700ml
2 tablespoons of vinegar

Method:
1. Bring some water to a boil in a pan. Cook the pasta until al dente.
Since the tea leaf sauce contains a lot of salt, boil the pasta without adding salt.
2. Drain the water from the pasta.
3. Put the pasta and tea leaf sauce in a bowl and mix them together.
4. Place the pasta on a plate, top it with a poached egg, and sprinkle with grated cheese.

How to make poached egg:
1. Bring a small pot of water (600-700ml) to a boil to completely submerge the egg.
2. When the water is boiling, add the vinegar to the pot and stir the pot in a circular motion with a spoon to create a whirlpool.

3. Crack an egg into a small container and gently place the egg from the container into the pot.

4. Cook over medium heat for about 2 minutes.
If the egg white does not naturally cover the yolk, use a spoon to gently cover the yolk with the white.

5. Once the egg white has set, remove the egg from the pot using a skimmer Spoon and put the on a piece of kitchen towel to drain.

Related article on the site “Tea leaf sauce“

*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