Ocha gai(Cha gayu) ｜ Our Regional Cuisines

1. Wash rice and set aside in a colander.

2. Bring a quantity of water to a boil, add Bancha tea, and heat for about 2 minutes to make tea juice. (It is better to cook the tea leaves directly rather than putting them in a bag, as the porridge will be less sticky and more flavorful.) ) Reserve 200 ml of the tea juice and add it to the finished product if it is too hard.

3. Add the rice to the tea juice in step 2, bring to a boil, and simmer to prevent spilling.