Cooking with Tea

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Chef Lenny Martinelli from the Boulder Dushanbe Teahouse shows us how.

 Yellow Bud Tea Ramen

Serves 4


4  Green Onion – Chopped

5 TBL Chopped Ginger

1  Medium Onion - Chopped

4  Clove   Garlic – Chopped

1  Carrot  - Chopped

1/2c  Sake

2 TBL  Shoyu

2 tsp  Salt

2”x4” piece  Kombu

6c  Water

3 TBL  Vivid Houshaw Yellow Bud Tea (available at the Teahouse, or can substitute Green Tea)



  • Bring all ingredients to boil except tea
  • Lower to simmer for 45 minutes
  • Add Tea and steep for 3 minutes
  • Strain
  • Pour in bowl with Ramen and vegetables  in season (e.g. chopped Napa cabbage, chopped Bok Choy, julienned carrots, sprouts, scallion, cilantro)
  • Garnish top with poached shrimp or baked tofu for protein if desired.
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