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Toasted brown rice adds a delicious flavour to green tea in this traditional Japanese preparation.
1 person made this
- 2 tablespoons brown rice
- 1L water
- 4 teaspoons green tea leaves
MethodPrep:1min ›Cook:10min ›Ready in:11min
- Put the rice in a small frying pan and toast over medium-low heat until it turns dark in spots. Move to a small saucepan. Pour in the water and bring to the boil. Immediately reduce heat to low; cover and simmer 1 minute. Remove from heat and allow to steep 3 minutes more. Add the tea and let it steep another 3 minutes. Strain and discard the rice and tea leaves from the liquid. Serve the tea hot.
Reviews & ratingsAverage global rating:(7)
Reviews in English (7)
by Buckwheat Queen
This is so good. It's much better than the kind I've had from the store. The fresh roasted rice flavor makes the difference. I made jars of this as gifts for friends. Thank you for sharing the recipe.-21 Dec 2016
Genmaicha granola bars from Feast: Generous Vegetarian Meals for Any Eater and Every Appetite by Sarah Copeland
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- sesame seeds
- ground cinnamon
- maple syrup
- Medjool dates
- old-fashioned oats
- sunflower seeds
- genmai cha tea
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Make Tea Liqueur for Gifting
Liqueurs, sweetened infusions, have long been used as digestifs: quick little shots to aid digestion after an especially hearty meal, like Christmas dinner. To make a homemade liqueur, you simply infuse ingredients into a base liquor, then sweeten the resulting liquid. Some liqueurs, like a ratafia of quince, can take months to make. But you can make a really delicious, intriguing tea liqueur in just a few hours.
Think of this recipe as more of an equation: Keep the proportions and change up the ingredients. For this version, I used a chai tea with a rooibos base. The blend of spices, once infused into vodka and sweetened, makes a natural complement to seasonal desserts like a nutmeg-spiked cake. But I’ve also made very good tea liqueurs with genmai cha, Earl Grey and, one of my favorites, jasmine green tea. Vodka is a good neutral base, but feel free to try other liquors. As for the sweetener, honey and sugar syrup work equally well – they just bring different flavors to the final result. (Sugar elevates the intrinsic flavors of the tea, whereas honey brings its own character.) If you want to dabble before committing to the volume of this recipe, just scale it down accordingly. It's perfect for bottling up and gifting to loved ones — whether they share it with guests or sneak swigs while cleaning up in the kitchen is up to them.
Genmai Cha Berry Best Muffins
The Genmai Cha gives a delicate nutty flavor to these delicious mixed berry muffins. Prep time: 10 min. Cook time: 25 min.
- 1 c. butter
- 2 c. sugar
- 1/4 c. sugar set aside (optional)
- 4 eggs
- 2 tsp. vanilla
- 4 c. flour
- 1/2 c. evaporated milk
- 1/2 c. hot water
- 3 tsp. genmai cha leaves
- 4 tsp. baking powder
- 1 tsp. salt
- 4-5 c. fresh or frozen blueberries, blackberries, raspberries, or cranberries
Brew tea in water and let steep for 10 min. Strain and allow to cool.
Cream butter and sugar in large mixing bowl.
Mix evaporated milk with strong brewed tea and set aside. Mix remaining dry ingredients: flour, baking powder, and salt.
Alternately add milk/tea mixture and flour mixture while blending slowly. The batter will be very thick. Blend well.
Fold in berries of choice. If using frozen berries, partially thaw and dust with flour before folding in to batter.
Grease muffin tins. Grease entire pan, because muffins will extend over the top of the cups to form nice crowns.
Heap batter above the rim of muffin cup for a nice mushroom shape.
Sprinkle generously with sugar. (optional)
Bake in 425°F oven for 10 min. After 10 min., turn the oven down to 375°F and bake an additional 15 min. until muffins are done in center and golden brown.
Make Your Own Genmai-cha Tea
In researching this article, I came across the following legend regarding the origin of Genmai-cha:
In feudal Japan, there was a servent named Genmai. One day he was serving his master, a samurai lord, some tea. As he served the tea, some grains of rice fell out of his pocket and into the tea. His master, furious at him for ruining the tea, executed him on the spot. The samurai lord decided to drink the tea anyway and loved the flavor that the rice added to the tea. He ordered that his tea be served that way every day from then on and called the tea Genmai-cha in honor of it's accidental creator.
The contemporary story associated with the origin of Genmai-cha is that frugal Japanese housewives added brown rice (genmai in Japanese) to their tea as a filler to stretch the little tea they could afford.
Whichever story you choose to believe as the true, Genmai-cha is a great variation to plain green tea. The toasted brown rice added to green tea adds a rice cake flavor to the tea. It is also called Popcorn Tea because while toasting the rice, some of the grains may pop, similar to popcorn. And best of all, it's easy to make using rice and the green tea you already have.
The method I use to make this tea starts with toasting about 2 tablespoons of brown rice in a skillet on low-medium heat. Add the toasted rice to a sauce pan of 4 cups of boiling water and allow it to simmer for a minute or two. Remove the pan from the heat and allow the rice to steep for a couple minutes. Add 1 tea bag or 2-4 teaspoons of green tea and allow that to steep for a few more minutes. Strain out the tea and rice and you have about 2 servings of Genmai-cha.
Salmon Ochazuke (Rice With Tea)
Salmon ochazuke is a traditional Japanese dish of steamed rice served in a small rice bowl, topped with grilled salmon and tea. Essentially, ochazuke is a simple, Japanese rustic soup of rice with tea.
Depending on individual tastes, optional garnishes such as thinly sliced dried seaweed (kizami nori), puffed rice crackers shaped like tiny balls (ochazuke arare or bubu arare), wasabi (hot Japanese horseradish), and fresh vegetables (mitsuba, a Japanese herb), tsukemono (pickled vegetables), or tsukudani (savory accompaniments to rice such as seasoned kelp, simmered dried seafood, etc.) are used to enhance the flavor of this salmon ochazuke.
While the ingredients for ochazuke are only limited by the creativity of the individual’s preferences, it is very common to enjoy small bits of leftover fish, or any other component of a Japanese meal, ochazuke-style. Often, ochazuke is enjoyed at the end of a meal to finish up the last few bites of rice. Other times, it is enjoyed with a second helping of rice, and as a customary last dish of the meal.
The Japanese tea that is used for this salmon ochazuke recipe is green tea, which is sometimes referred to as sencha or nihon-cha. Ochazuke is traditionally enjoyed with this most basic of Japanese teas however, there are other types of Japanese tea that may be used with this recipe. For example, hoji-cha (roasted green tea), genmai-cha (toasted brown rice tea), or any other variety of sencha. Typically for ochazuke, Japanese teas are preferred over black teas, only because the flavor is mild and does not overpower the dish.
As for the rice, traditional Japanese short-grain white rice (hakumai) is commonly used. However, we prefer short-grain brown rice (genmai), which tastes equally as delicious. Others mix barley (mugi) into their white or brown rice, which tastes equally great in ochazuke as well. The choice is yours!
For this salmon ochazuke recipe, the best time to make this is after you’ve had a meal of grilled salmon or shiokoji salmon. Set aside a small leftover piece, or grill an extra piece just for making ochazuke later, and easily create a delicious dish of ochazuke.
Salmon ochazuke may be enjoyed as a meal for breakfast, lunch or dinner, or it may be enjoyed as a snack during the day or late at night.
Note: The cooking times for this recipe assume that both the rice and salmon have already been cooked, or leftovers are available. If you are cooking the rice and salmon fresh instead of using leftovers, allow 45 minutes for this recipe.
The ultimate home made tea project! I just acquired some Sencha Maroyaka that won at the 2012 North American Tea Championship and I have some rice that I recently brought back from Tokyo so I’m off to my kitchen to give your recipe a go. I may fiddle around with adding some Matcha as well. I agree that using deep fried rice in Genmaicha would be a bad idea. Wouldn’t that leave the tea with an oil slick on top and an undesirable mouth feel? Your method sounds right to me.
Thanks for the comment, Jennifer. Best of luck with your cooking. I advise you to roast in small batches, because that is the most delicate part and it takes some tries before you get the hang of it. Also use the pan instead of the microwave, because it’s easier to keep an eye on.
Gotta love a good tea experiment. This is something I’ve always wondered about, so thanks for covering this topic. I’ll have to try this soon. You seem to be big on Japanese tea so I don’t know if you drink much Chinese tea, but I’ve been working on an experiment in making my own shu pu’er, so we’ll see how that turns out.
Thank you for your comment. I don’t drink much Chinese tea but when I do it’s usually oolong or pu-erh. Good luck with your experiment, remember that it usually takes some failures before you get it right.
Hey there, I think you are pretty much the only person online who suggested using white rice. I did not have mochi rice or Japanese rice so I ended up using jasmine rice. I washed it first then I toasted it in a pan. the tea came out pretty well and similar to that of my favorite tea at my local Japanese restaurant. I think I ought to try using mochi rice next time though. Thanks!
Hello Nadda, thanks for the comment. I used white rice because that’s what I read in Japanese websites, apparently the brown rice doesn’t turn out as well because of its hard outer shell.
I’m glad the jasmine rice worked out for you : )
This is really interesting Ricardo! Thanks for experimenting – you’ve done the work and now we can use your best result! I wonder if the popped rice grains are done from raw grains similar to popcorn. I’m going to try popping them in my dry popper and see what happens.
I’m glad you liked the article, Linda.
You can pop raw rice grains by using enough pressure, but that requires machinery not available for kitchens.
The reason popcorn pops easily is because it has enough moisture inside. Since rice grains don’t, we have to cook them first.
Ricardo, What is the proportion of rice to green tea to give the right taste? Equal parts by weight or volume?
The usual proportion is equal parts by volume, but it’s really up to you. Don’t add too much rice though, or it won’t taste like tea : )
Did you try dry roasting the rice first, then over cooking with double the water then drying? If you dry roast first, the kernals will not be very sticky when you go to roast it in the oven even if it is over cooked. I make my rice this way all the time and it is always fluffy regardless of the kind of rice I use. When I dry roast the rice, the kernals pop a little and with moisture they should expand more fully for oven roasting. You may not even have to double the water if you use this method. I think the higher heat cause the kernals to pop just like popping corn.
I haven’t tried that, but thanks for the tip!
If it gives a better result I’ll update the info.
I always thought the popped pieces in genmaicha were popped rice pieces, but it’s actually popped sorghum seed.
Traditionally, it is popped rice. However, now you can have popped sorghum and millet, perhaps because they have a lower price?
I looked at Japanese genmaicha ingredients and in some cases it is as you say, thanks for pointing that up. For example, look at this page:
It’s in Japanese, but is says prices for different types of genmai. The “hana”, which is the popped component, is twice as expensive when made with mochi rice, instead of millet.
maybe you can drying cocked rice on refrigerator.
i’thing is the best way to drying food without heat material.
i live in rice country, when i have rice leftover, i store in refrigerator, if i forget to eat in couple day its dry like crunchy snack and no sticky.
I just returned from a week-long trip to Japan, where we met with several tea growers and blenders/finishers (seicha). During one of our meetings, for what it’s worth, they noted that American rice is sometimes (often?) used because it is cheaper than Japanese rice. Unfortunately, I did not think to inquire more deeply about how the rice is made……
Thank you for your comment.
What an interesting trip, I’m jealous : )
I didn’t know that sometimes American rice is used, but it doesn’t surprise me. As you pointed out, Japanese rice is expensive, even for the average Japanese consumer!
When you did the roasting-only method, did you wash it first (at leat 3 times) so the rice was a little damp? Because this is what I do, and it comes out fabulously. It pops into popcorn and everything!
As you can see on experiment #2, I soaked it for 2 hours. However, it was still too hard compared to commercial genmai, and tended to burn easily instead of popping.
Would a pressure cooker add something to the process?
You’d be able to cook the rice faster. That’s about it.
What about using mochi rice cakes? It is popped rice…
I guess you could, but if I’m not mistaken some rice cakes contain sugar, which can alter the tea’s taste.
Though using mochi-gome (sweet glutinous rice) might cost more, it might be worth it to try the experiment with this kind of rice.
You mentioned that your results weren’t as puffy or blistery as the commercial varieties. If you’ve ever seen mochi (rice cakes) being toasted, they puff up like a balloon, and the outside becomes really crackly–you might, then, achieve the same result with the grain intact.
Your quest for the perfect genmai may be achievable, after all!!
Yes, I have to try the mochi-gome. Actually some of the better quality genmaicha are made using that type of rice. I believe it even tastes better when the tea is brewed.
What a worderful tutorial i’ve known. But…What is the moisture after you roasted brown rice? The %” is the moisture’s product? About green tea, I know that the moisture’s product, i mean after dried is 3 – 5%. And, i want to try the first recipe but i dont know about the temprature you use in how many minutes?! It’s very kind of you to write this article, and sorry about my English!
Yes, 12% should be the moisture after drying the rice, but before roasting it. After roasting it, the genmai will have a low moisture content.
Recipe number 1 doesn’t give good results, so I don’t recommend it. But if you want to do it anyway, roast at medium heat until the rice turns brown.
oh i see. But have you ever used brown rice to make genmaicha?
I haven’t used brown rice, but I guess it can work too.
I roasted raw organic short grain brown rice in the same way as I roast seeds and nuts: in a well-seasoned old fashioned heavy cast iron frying pan. With the gas on full, I kept shaking the grains in the pan as it heated up. Once the pan had heated up and the rice began to crackle, I lifted the pan so it was an inch or two above the flames and continued to shake it, keeping the grains on the move. When it seemed to have cooled a bit too much, I put it back on the flame briefly and used a slice to turn the grains and keep them moving, then lifted it back off the flame and kept shaking. Some of the grains popped open, and I carried on until they darkened a bit and began to smell good. A heaped teaspoonful of toasted grains and a 3-finger pinch of green tea leaves brewed in a mug tasted good to me – pretty similar to the roasted brown rice tea I had in a Japanese restaurant yesterday. And it took less than 10 minutes to do. It’s difficult to roast seed and nuts in thinner frying pans because they heat up too quickly, burning the nuts/seeds on one side before there’s time to turn them, I suspect the same goes for rice.
Hello, I read your article and the comments and gave it a shot and thought I would share my results. I tried roasting the rice 3 times. Because I was put off by the laborious, soak, cook, separate and then roast recipe that seemed to work best for you, I decided to try the recipes used by others.
I used basmati rice in all of my experiments.
1. I tried El’s method of roasting dry rice in a heavy cast iron skillet on super hot. The rice roasted up quite well and smelled very fragrant. But when I mixed it with my sencha and made a cup the sencha pretty much drowned out the nutty rice taste even though the proportions looked correct. I think this method yields a weaker taste. Also of note, I was worried about burning the rice so may have taken it off before flavor peaked even though it as brown and fragrant. I received no popping and the rice didn’t look like the standard genmaicha rice with it’s stippled surface.
2. I rinsed the rice 3 times in water and then roasted in a heavy pan. I got a few pops and plenty of fragrance but I got impatient with the heat on medium high and blasted the heat. This gave off a lot of fragrance, but it smelled a wee bit burnt. And some of the kernels were super dark while others were a medium brown. This time I mixed a bath of tea half sencha/half rice. tasted strong and smoky and I couldn’t decide if I liked it or not.
3. Soaked the rice for 36 hours, rinsed 3 times and then pan roasted. This time I finally got the appearance of genmaicha with the stippled rice surface. I kept the pan on high because of my low patience but was careful not to brown too much, stirring and shaking the pan constantly and turning off the heat right before it seemed finished. Then I stirred and shook some more to keep the kernels going in the residual heat. These came out looking and smelling the best. Nice brown color, nice stippling, no pops though.
I’ve been adding #2 and/or #3 to batch 1 to make pots of tea. I find the more burnt batch #2 good for evenings when I’m feeling cozy and couch-bound and the round 3 for mornings for a lighter roasted aroma.
I think the best method was definitely round 3 soaking the rice for at least 36 hours, then rinsing 3 times and then pan roasting. Had all the marks of genmaicha minus the popping and flavor can be adjusted depending how long you roast and on what type of flame.
I’ve been keeping the roasted rice and batches separate and modifying how much I add to a pot of sencha depending on my mood. Works well!
Hope this helps anyone who wants to try. Wish I could upload my comparative pics!
Thank you for your very detailed comment!
It seems that soaking is key. I haven’t tried the recipe with any other type of rice, though.
I advise to mix no more than 50% rice by volume with your green tea, otherwise the flavor of the roasted rice overpowers that of the tea.
Hi, I just ordered some Genmai Tea on Ebay. I don’t have loose leaf tea, i just have the tea bags. What would be adequate time to steep and the right temperature to use for it.
30 seconds of boiling water is the standard for genmaicha, provided that you use small cups (4 oz).
If the cups are bigger, you can increase the time for 2-3 minutes. However, don’t expect to be able to make additional infusions.
What a great article! I bought the same rice you did. I will try the 36-hour soaking method. Thank you all for posting your results!!
Can’t wait to try!
Have fin with the recipe. Please tell us about your results.
I will! I’ll try the first batch tonight. I was wondering… have you tried half-cooking the rice??
No, I have always cooked the rice fully.
So I soaked my rice for 3.5 days. Mostly because I didn’t have time to do anything with it until this morning.
Then I dry-roasted it in a pan took about 15 minutes.
I am thrilled with the result.
Next time, I will try to book the rice for just a few minutes before roasting it. Just to see what the results are.
Good to know that you had good results. Enjoy your homemade genmaicha!
Fabulously methodical and detailed article. Thanks for posting this.
When you suggest no more than 50% rice to tea, are you talking about weight? If not, could you make a weight-based rule of thumb? (I find volume terribly inexact for comparing very different kinds of ingredients.)
It’s more about taste than about exact measurements. The idea is that if there’s too much rice, the flavor of the tea will be too light.
Also take note of the following: if the bancha leaves also have twigs, they add to the weight, but provide no flavor. The strength of the flavor of the green tea also determines how much rice to add.
Hi in India, we do get already puffed up rice (we call it murmura or parmal). Can I use it and roast it before blending with tea leaves? Thanks
I haven’t tried the Indian puffed rice. I guess it can work. Try it and see if you like it.
This seems like a dumb question, but how do you rinse rice 3x? (As per Anna’s Feb 2016 comment) Do you rinse and pause for a specified amount of time, then rinse again, etc? Just seems like otherwise it’s just one long rinse, like you suggested (until they are clear…)
Ochazuke in the Home
In the home, ochazuke is known as comfort food. It is typically enjoyed as a filler snack, any time of the day, but it is especially loved as a midnight snack, or as a hangover remedy. It is traditionally enjoyed as a dish at the end of a Japanese meal, either to finish up a few last bites of rice or when your stomach feels like it needs just a bit more to feel full, this mild-flavored dish is perfect for ending a Japanese meal. Don’t be deceived, however, because ochazuke can also be eaten as a meal in itself for breakfast, lunch, or dinner.
Home-cooked ochazuke is typically made from leftover rice (either short-grain white rice or brown rice), leftover ingredients such as cooked fish, pickles, and a variety of salted dishes known in Japanese as tsukudani, and tea (typically green tea or other mild, non-black tea). Prepackaged individual servings of dried ochazuke seasonings are widely sold in both Japanese and Asian grocery stores and are quite popular. These seasoning packets are merely added to cooked rice and either hot water or tea is poured over it to make instant ochazuke.
24 calories are in 1 serving - it has an equal quantity of calories as 7.95 g of tomato powder, 24.0 tsp masterfoods chilli flakes, and 1.92 cups baby spinach.
How many carbs are in 1 serving?
Having a steep amt of carbs with 102.08 g for every 500 calories, it contains the same degree as peaches, grape juice and berries. Compared to foods in the same food group, this recipe has a immoderate quantity of carbs. Here, within its own food group, this recipe has less carbs than approximately 23 percent of other foods. Similarly, nearly 17 percent of all foods in our system have a greater ratio of carbs to calories. 1.63% of your daily recommended value of carbs will be filled by 1 serving of this recipe.
How much cholesterol are in 1 serving?
Only 0 percent of all foods in our entire system have a lower cholesterol ratio. In the same way, this recipe has a meager amt of cholesterol compared to foods in the same food group. In this case, within its own food group, this recipe has less cholesterol than nearly 100 percent of other foods. Having a minute amt of cholesterol at 0 mg for every 500 calories, it is around the same degree as tea, potato skins and pretzels. 0 mg is 0% of your daily recommended intake for a healthy individual.
How much fiber are in 1 serving?
0.8% of your DRV (Daily Recommended Value) will be achieved by 1 serving of this recipe. Almost 44% of all foods we analyzed have a greater ratio of fiber to calories. On the other hand, this recipe has a reasonable degree of fiber compared to foods in the same food group. Here, just 14% of other foods in this food group have a lower fiber percentage. Having a favorable degree of fiber with a fiber/calorie ratio of 0.83%, it is around the same amt as chocolate milk, rice cakes and pasta salad.
How much protein are in 1 serving?
With a protein/calorie ratio of 11.67%, this recipe has a respectable level of protein (it has the same degree as foods like horseradish, licorice and litchis). 1.4% of your DRV (Daily Recommended Value) will be achieved by this recipe. Roughly 55 percent of all foods in our entire system have a greater protein/calories percentage. Likewise, compared to foods in its food group, this recipe has a good quantity of protein. In this case, about 65% of foods in this food group have a greater ratio of protein to calories.
How much saturated fat are in 1 serving?
Having a limited quantity of saturated fat at 0 grams for every 300 calories, it contains the same amount as okra, shallots and whole cereals. Only 0% of all foods we analyzed have a lower saturated fat percentage. Likewise, compared to foods in the same food group, this recipe has a meager degree of saturated fat. Here, almost 100 percent of foods in this food group have a greater ratio of saturated fat to calories.
How much sodium are in 1 serving?
0.33% of your DRV (Daily Recommended Value) of sodium will be fulfilled by a serving of this recipe. Having a reasonable amount of sodium with a sodium/calorie ratio of 33.33%, it contains the same amount as peaches, egg yolks and pecans. This recipe has a reasonable degree of sodium compared to foods in its food group. Here, nearly 21 percent of other foods in this food group have a lower ratio of sodium to calories. Similarly, at most 18 percent of all foods among all food groups have a lower sodium percentage.
How much sugars are in 1 serving?
Having a small quantity of sugar with a sugar/calorie ratio of 0%, it has the same amt as smoked salmon, french fries and pine nuts. Approximately 100 percent of all foods in our database have a greater sugar ratio. Likewise, compared to foods in its food group, this recipe has a minimum degree of sugar. Here, approximately 100 percent of foods in this food group have a greater ratio of sugar to calories. For most men and women, 0 g is 0% of your daily recommended intake.
Summer is here and I need me some iced tea!
Yesterday I was researching the mineral content of table and sea salt, and finding food sources of the trace minerals found in sea salt. It's often said that sea salt is better for healthy eating than table salt, because of the mineral content, but that's for another post. This afternoon I was reading this story on the Fooducate site and one of the sources for calcium they mention I hadn't run across in my research, blackstrap molasses.
Blackstrap molasses is residual product of processing refined sugar. Because it is made during the third (final) boiling of sugar syrup, blackstap has the lowest sucrose content of any type of molasses. But as is stated in the Fooducate article, it is high in calcium, one tablespoon contains 177 mg of calcium, or 20% of the DV (daily value)
And until about two hours ago, I had gotten very used to my homemade unsweetened iced tea. Nothing wrong with it at all. Even though I'm currently living in Georgia, southern style sweet tea is a bit much for me. And soda. don't even get me started.
I just happened to have a (mostly unused and rather dusty) bottle of blackstrap and looked at the label. Turns out calcium isn't the only micronutrient that blackstrap is loaded with. One tablespoon also provides 20% of the DV of vitamin A and iron as well as 10% of the DV for potassium. So I immediately started thinking of ways I could use it in healthy recipes. I figured, it's a sugar, right? Why not use it as a sweetener in my favorite summer drink: iced tea.
How to make blackstrap molasses iced tea:
- 4 cups of water
- 6 black tea bags (preferably ceylon)
- 2 green tea bags (I chose genmai cha) *
- 4 tbps blackstrap molasses
- 3 quarts iced water
- Bring 4 cups of water to just under a boil.
- Place the tea bags into the water.
- Set a timer for 20 minutes and let the tea steep. This is going to make a concentrate for the iced tea.
- When the 20 minutes are up, stir in the blackstrap molasses. You have to add the molasses while the water is still warm so it dilutes evenly.
- Pour the tea/molasses concentrate into the pitcher of ice water. Stir. Let chill.
Being that blackstraps is the final boil of the sugar syrup and has the least amount of sugars of any molasses, the tea isn't terribly sweet but it definitely has a sweetness to it.
I found it to be delicious. Lightly sweetened, somewhat richer than the standard tea and with the small amount of sugars, it didn't have the slight bite an unsweetened tea can have. It's a great example of how making small, simple changes can make healthy eating easier.
With those 4 tablespoons of molasses for the entire mixture, your 16 ounce glass of iced tea is loaded with 5% of the DV for vitamin A, calcium and iron, as well at 2.5% of potassium. All while only containing 5.5 grams of sugar.
How does that stack up to a commercially made sweetened tea, Snapple for example? (As a side note, Snapple stopped using HFCS years ago so they are a-ok in my book.) Snapple sweetened black tea contains 0% of vitamin A, calcium, iron and potassium but contains 46 grams of sugar per 16 ounce serving. Eight times the sugar with none of the minerals. So while it is a very positive thing that Snapple uses sugar instead of HFCS, there is still nothing that qualifies as "good" for you about the lemon tea.
So try it out. I think you'll like it. It's subtle, it's tasty and good for your bones, blood and eyes.
* My original formula for this called for all 8 bags to be black tea but I found this to be a bit too "dark" tasting, so I switched it up.