Crispy Sencha Leaf Chips on Mashed Potatoes — A Zero-Waste Tea Recipe
Hello everyone, I’m Keko, one of the online staff members 😊
After brewing a pot of Japanese tea, do you ever wonder what to do with the used tea leaves?
Most of us simply discard them, thinking their job is done.
But here’s the truth — those leaves still hold a gentle aroma, nutrients, and a touch of umami.
By drying them, you can transform them into delicious Sencha Leaf Chips —
a crispy topping that adds both texture and depth to your dishes.
Today, I’ll show you how to make Crispy Sencha Leaf Chips on Mashed Potatoes —
a comforting, sustainable dish that gives your tea leaves a second life.
🍃 Why Use Used Tea Leaves?
Japanese tea is more than a beverage — it’s a connection to nature and mindfulness.
Even after steeping, the leaves contain antioxidants, fiber, and natural flavor.
By repurposing them, you’re not only reducing waste,
but also extending the gratitude we owe to the tea plant itself.
This small act reflects mottainai, the Japanese sense of cherishing what we already have —
and that, too, is part of the tea culture we treasure.
| 🥣 Ingredients (Serves 2) For the Sencha Leaf Chips Used Sencha Tokichi tea leaves: 3 tbsp (lightly squeezed) Salt: a pinch White sesame seeds (optional): 1 tsp A few drops of sesame oil (optional) For the Mashed Potatoes Potatoes (preferably starchy ones like Danshaku): 2 (about 300g) Milk: 50–70ml Butter: 10g Salt: 1/4 tsp (adjust to taste) |
👩🍳 Directions
① Make the Tea Leaf Chips
Spread the used tea leaves on paper towels and pat dry.
Place them evenly on parchment paper over a microwave-safe plate.
Microwave (600W) for 4–5 minutes, one minute at a time, stirring halfway through, until crispy.
Mix with salt, sesame, and sesame oil. Let cool completely.
② Make the Mashed Potatoes
Peel and cut the potatoes into chunks. Boil until soft (about 10–15 minutes).
Drain, return to the pot, and gently heat to remove moisture.
Mash while hot, adding milk, butter, and salt until smooth and creamy.
③ Assemble
Serve the mashed potatoes in a bowl and sprinkle the crispy sencha chips generously on top.
Add a drizzle of olive oil or black pepper for extra flavor.
💡 Tips
Dry the tea leaves thoroughly — crispness is key!
A drop of sesame oil enhances the aroma beautifully.
Adjust salt lightly, since the tea chips already carry a natural umami note.
Works well with mashed cauliflower for a lighter version.
🌿 Beyond the Recipe: Eating Tea Mindfully
In Japan, tea is a way to connect — to the seasons, to others, and to ourselves.
When we reuse tea leaves, we’re honoring the life of the plant and the care that went into growing it.
This isn’t just cooking — it’s a form of mindfulness.
The moment you sprinkle those fragrant chips over your potatoes,
you’re not just tasting tea; you’re tasting gratitude.
Let’s enjoy tea not only in the cup,
but also in the quiet, nourishing dishes it inspires.