It’s great for dishes with fish because of the natural umami and marine flavor of gyokuro.
- 2 teaspoons of gyokuro
- 120 ml (4 oz) of heavy cream
- a pinch of salt
Mix the tea leaves, heavy cream, and salt. Then bring to a boil.
It is at this point that you might want to check if if needs more salt or not.
Once it boils, turn off the heat and let the tea infuse for an hour at room temperature.
Don’t boil for too long or the sauce will be too bitter.
Finally, sieve the sauce and serve.
I’ve used this cream for salmon and it was delicious.