Taiwan-Style Scallion Pancakes with Used Sencha Leaves – A Crispy & Sustainable Treat
Hello everyone, I’m Keko, one of the online staff members 😊
Have you ever brewed a pot of Japanese tea and looked at the leftover leaves,
thinking, “They still smell so good — it feels wasteful to throw them away”?
If so, you’re not alone. Even after steeping, tea leaves still contain plenty of umami, fiber, and nutrients.
So today, let’s give them a delicious second life — in the form of Taiwan-style scallion pancakes (cong zhua bing) with a Japanese twist.
This crispy, flaky street snack gets a touch of earthy depth when you mix in used sencha leaves.
The result? A savory pancake that’s fragrant, chewy, and completely zero-waste.
🌿 Why Add Tea Leaves?
Used Sencha Tokichi leaves still carry a gentle umami and a subtle green aroma.
By adding them to your cooking, you’re not only reducing food waste,
but also capturing a unique flavor that connects you to the tea’s journey —
from leaf to cup, and now to plate.
In Japan, this mindful reuse reflects the spirit of mottainai,
a word that embodies respect for the resources we already have.
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🥣 Ingredients (Makes 2–4 pancakes) For the dough |
👩🍳 Directions
Make the dough
Mix flour and salt in a bowl, adding lukewarm water little by little.
Once it comes together, knead for 5 minutes until smooth.
Add salad oil, knead briefly, then rest the dough for 30–60 minutes at room temperature.
Prepare the tea leaves
Drain the used sencha leaves well and chop finely to improve texture.
Shape the pancakes
Divide the dough into 4 pieces and roll each into a thin rectangle.
Brush the surface with sesame oil, then evenly sprinkle chopped scallions and tea leaves.
Roll up tightly like a log, then coil into a spiral.
Tuck in the end and let it rest for another 10 minutes before flattening to 3–4mm thick.
Cook
Heat sesame oil in a pan over medium heat.
Cook each side until golden brown, gently pulling apart the edges with chopsticks to create layers.
Serve hot and enjoy the crisp edges and chewy inside!
🍵 Tips
Chop the tea leaves finely to ensure a smooth bite.
Drain them thoroughly to avoid bitterness or sogginess.
Gently “fluff” the dough with chopsticks while frying for authentic Taiwanese-style layers.
The sesame oil is key to getting that crispy, fragrant finish.
🧂 Optional Additions
Replace sencha with roasted hojicha for a nutty, smoky aroma.
Add cheese or bacon for a richer version.
Serve with soy sauce + black vinegar + chili oil for an authentic street-food flavor.
🌱 A Thought to Take Away
In tea culture, every step — from brewing to tasting — is filled with mindfulness.
Even the used leaves can become part of a new story.
Cooking with tea leaves isn’t just sustainable —
it’s a way of appreciating the full life of the tea plant, honoring nature through small, delicious acts.
The next time you brew tea, pause for a moment before throwing the leaves away.
There might be another beautiful dish waiting to be discovered. 🍃