Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Cold Brew Sencha Green Tea + Grilled Peaches

Cold Brew Sencha Green Tea + Grilled Peaches

Tea should never be boring. 

Grilled peaches are a summer staple in our household that I cling too until the very last days of peach season. If we're grilling for lunch or dinner, we're also grilling some kind of stone fruit or fresh pineapple to work into dessert or a cocktail. I've gone as far as folding them into the next day's oatmeal--so good! 

Earlier this month I stocked up on classic teas from Bodum: English Breakfast, Earl Grey, and Sencha green tea. I've been brewing them hot and cold, but recently fell in love with the process of cold brew tea. It's interesting to taste cold tea side-by-side: one cold brew and the other brewed hot then flashed-chilled over ice. Not unlike cold brew coffee, cold brew tea takes on a smoother mouthfeel and a soft sweetness. All it takes is time. Another benefit to cold brew tea is that it allows for infusing fresh fruit with the tea--among other flavors--that are more challenging when brewing hot tea. 

This drink brings together the soft floral grassy taste of this Sencha green tea with slightly smoky and densely sweet grilled peaches. It's soft, subtle, and wonderfully complex. 

Throw some peaches on the grill tonight, prep the tea before bed, and enjoy it all day tomorrow. 

Cold Brew Sencha Green Tea + Grilled Peaches
Makes 1 quart
2 peaches
1 tablespoon olive oil
1 lemon, juiced
10 grams Sencha green tea
1 quart water

Fire up a charcoal or gas grill and while it gets hot, slice the peaches in half, remove the core, and lightly brush each side with olive oil. Grill the peach halves over medium-high heat for two or three minutes, face down, then flip and grill a remaining minute. 

Transfer the peaches to a cutting board and let cool. Slice the peach halves into half-inch sized peaches then place them in a large glass pitcher or jar. Add the lemon juice, green tea leaves and stir in a quart of water (use filter for best results). Cover and refrigerate overnight or at least 8 hours, but no more than 12 hours. Strain the tea and peaches through a paper coffee filter or a cheese cloth and serve over ice with a lemon twist. Enjoy any leftover tea within a few days.

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