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Delicious Recipe for Leftover Tea Leaves

Don't throw out your Sencha leaves after you've steeped them - save them for this simple and satisfying rice topping recipe. Adding a fried or boiled egg or grilled salmon would turn it into a complete meal.


2 tbsp. dried Murchie's Japanese Sencha leaves  or Genmaicha
3⁄4 tsp. rice vinegar
3⁄4 tsp. soy sauce
1⁄4 tsp. toasted sesame oil
Cooked white rice, for serving
Sesame seeds, to garnish


Steep the Murchie's Japanese Sencha leaves in 3 oz. of water that has been boiled and then left to sit to cool slightly (140°), for 1 to 2 minutes. Drain the leaves, and, if you like, steep the leaves a second time in the same amount and temperature of water for 30 seconds, then drain again. Feel free to drink the steeping liquid.
In a small bowl, toss the spent tea leaves with the rice vinegar, soy sauce, and sesame oil until well combined. Serve over rice and garnish with sesame seeds.