Shochu al tè verde rinfrescante

Shochu al tè verde rinfrescante

  • Dosi per 4-6 persone
Valutato da 24 persone
Clicca per valutare la ricetta:

Preparatevi da soli un liquore delizioso con questa ricetta per lo shochu al tè verde. Questa ricetta unisce due delle bevande più amate in Giappone, il tè verde e lo shochu. Questo liquore infuso al tè è perfetto per creare dei cocktail che stupiranno tutti durante il vostro prossimo party. Inoltre, visto che potete prepararlo in casa, questo liquore è anche una perfetta idea regalo.


• 90g sencha green tea
• 470ml shochu


  1. Start by preparing a sterile jar. Clean, pre-sterilised mason and jam jars are available for making preserves, but if you can’t find one of these don’t worry. Get a lidded jar large enough for your shochu, place in a bowl with the lid and cover with boiling hot water. Leave to sit for a few minutes, then drain and dry.

  2. Add the sencha green tea to your jar, then pour on the shochu. Leave to infuse for 1 month.

  3. It’s time to enjoy your Summer Scorcher Green Tea Shochu. You can drink it neat on the rocks or with a splash of hot water, alternatively use it as the base for a green tea cocktail.

Consigli e maggiori informazioni

• We’ve chosen to use sencha green tea for our infused shochu liquor, but you can try using your favourite variety of green tea. We recommend against using genmai cha as the delicious roasty rice puffs can disintegrate while your infusion is steeping, not very nice.

• It’s not just green tea that’s fun to infuse either, traditional Japanese fruits like yuzu citrus or spices like togarashi chilli pepper can be very fun too. Some cooks even recommend steeping konbu kelp or bonito flakes, to create savoury shochu infusions for use in dishes like miso soup or teriyaki chicken.

• If you can’t wait for a month you can make a quick sencha cocktail by making sencha with a bottled mineral water and tea. Put 2 tsp tea in a 500ml bottled mineral water and leave it in a fridge for 30 minutes. Shake it lightly before strain the tea and serve with shochu in a glass with some ice.