Eat Your Tea: Cold Shabu Salad with Japanese Green Tea Leaves
Taste the Season Beyond the Cup
In Japan, shincha (新茶)—the first flush of green tea picked in spring—is a seasonal treasure.
While most people enjoy its delicate aroma and fresh taste as a drink, there's another hidden charm: you can eat the tea leaves.
Today, we're sharing a unique seasonal recipe that uses brewed tea leaves (also called “chagara”) to create a refreshing and healthy cold salad.
Meet our Cold Shabu Tea Leaf Salad —a delicious harmony of umami-rich pork, crisp greens, and the vegetal freshness of green tea.
🥗 Cold Shabu Salad with Shincha Leaves
| 🍳 Ingredients (Serves 2)
Brewed shincha leaves (after infusion): about 2 tbsp Thin-sliced pork belly: 160g Mixed salad greens: 1 bag Ponzu (citrus soy sauce): 2 tbsp |
🍴 Instructions
1️⃣ Prepare the tea leaves
After brewing shincha, gently squeeze out the liquid from the used tea leaves.
Toss the leaves with ponzu and set aside.
Tip: Use leaves immediately after brewing to preserve aroma and freshness.
2️⃣ Cook the pork
Boil water and cook the pork slices briefly until no longer pink.
Cool in ice water, then drain thoroughly.
3️⃣ Assemble the salad
On a serving plate, layer mixed greens, then the pork slices.
Top with the ponzu-marinated tea leaves.
Serve chilled for a light, umami-packed dish.
🍃 Why Eat Tea Leaves?
In Japanese tea culture, tea is not only for drinking—especially when it comes to freshly picked shincha.
The leaves are tender, vibrant in flavor, and full of nutrients like catechins and fiber.
By using the tea leaves after brewing, you can enjoy the whole essence of the tea, leaving nothing to waste.
It’s a sustainable, healthy, and surprisingly flavorful ingredient.
Perfect for Summer: Light, Umami, and Green
This salad offers:
Refreshing acidity from ponzu
Savory softness from pork
Clean, green aftertaste from the tea leaves
It’s the kind of dish that pairs perfectly with rice or even chilled soba, making it ideal for summer lunches or appetizers.
🇯🇵 A Glimpse into Seasonal Japanese Cuisine
In Japanese culture, cooking with seasonal ingredients and embracing their full potential is a key philosophy.
This recipe is not just a salad—it’s a way to live with the seasons.
Next time you brew high-quality Japanese tea, think twice before discarding the leaves.
They might just be the beginning of your next favorite dish.