It's not ramen with tea. The ramen "Gyokuro Ra-Noodles", which is made from soup stock with tea, is offered at the Musashi Shinjuku Main Store in Shinjuku, Tokyo. I've never heard of ramen made with tea. I was curious, so I actually ate it.

Ramen that "dashi soup with tea"?
Ramen that "dashi soup with tea"?

Gyokuro-noodles are a cup of soup stock made with "Gyokuro", which is known as high-class tea, combined with a special salt sauce, and served with bamboo shoots, pork thighs, and chicken. It is provided in a special vessel made by Oribe ware.

I didn't think of a sip, and lost the word, "Whatever ...". A deep taste that is different from any ramen I have ever eaten. The soup and gyokuro permeate every corner of the body. It's a ridiculous cup.

The development of this ramen began about a year and a half ago when the manager of Menya Musashi, Yatogi, met Gyokuro. The moment he drank it, he felt that this was soup stock, and he repeated trial and error to make ramen with it. As a result of trying tea leaves from various production areas and producers, we arrived at Gyokuro grown by Tohei Maejima, a tea farmer in Fujieda City, Shizuoka Prefecture. It is a tea leaf with origami that has been recognized around the world, such as winning the highest gold award three times in a row in the World Green Tea Contest. The market price is said to be tens of thousands of yen per kg.

I was ashamed to say that I had never drank gyokuro. It was said to be high-class, and I couldn't get my hands on it. For the first time at the time of the interview, I was allowed to drink gyokuro extracted with hot water, but I nodded even though it was "dashi stock". Sweetness, moderate astringency, and unique flavor. It's completely different from ordinary green tea. If you put it in boiling water, it will be too astringent, so it is important to put it at 55 degrees (it seems that it may change depending on the tea leaves).

When "taking soup stock" for ramen, put ice made from soft water from Shizuoka prefecture on this high-grade tea leaf, extract it for about 3 hours, and divide it with water. I also tried extracting with hot water or water, but it seems that the extraction with ice gave a refreshing aftertaste without astringency. When serving, warm it to 55 degrees, so combine it with the special salt sauce of the sea bream. Add noodles and sprinkle with rice oil. Complete with toppings.

Process PET bottles into extraction tools
Process PET bottles into extraction tools

The noodles are made into straight thin noodles so that you can enjoy the soup stock. Boiled noodles are washed with water and reheated to the temperature of the soup to suppress the aroma of brine (an auxiliary ingredient used in the production of Chinese noodles) because the boiled noodles are too hot. The ingredients are not greasy, chicken breasts that are softly finished at low temperature, pork thighs, and bamboo shoots from Okabe-cho, Fujieda City.

Noodles in a lukewarm soup pass through your throat when made smooth like somen noodles. The slightly sweetened bamboo shoots have a crispy texture, and the chicken and pork are not persistent at all and do not interfere with the taste of the soup.

For noodles and ingredients for "tasting soup"
For noodles and ingredients for "tasting soup"

Oribe ware, which is often used for tea ware, is perfect for tasting soup. Hold the bowl with both hands and put the soup in your mouth, just like when you have a meal. The taste is close to that of gyokuro itself. However, the salt sauce and rice oil add richness and make it mellow. And the scent of gyokuro remains in the aftertaste.

The vessel that fits in your hand is a custom-made product
The vessel that fits in your hand is a custom-made product

The point to taste is to "eat slowly". The astringency and aroma you feel will change between the first bite that is warm and the last bite that cools down as you eat. As the temperature drops, the astringency decreases and the taste becomes deeper. The "last bite" of eating the noodles and ingredients and drinking the soup is the best.

In addition, the small bowl next to it is served with gyokuro sardines mixed with ponzu sauce. It's the way of eating that the people in the production area taught me. When you chew the soft and soft tea leaves, the sweetness and aroma spread throughout your mouth.

Mix the extracted tea leaves with ponzu sauce.
Mix the extracted tea leaves with ponzu sauce.

The gyokuro ramen noodles, which are made from gyokuro soup stock, are a work of art that carries Japanese culture and makes you rediscover the deep taste of gyokuro.

Despite the generous use of the highest quality gyokuro and carefully selected ingredients, the price is 1,000 yen including tax. Limited to 10 cups a day from 18:00 (scheduled to be sold until the end of November). Gyokuro tends to be shunned because it is high-class. Gyokuro et al.-Noodles may be an opportunity for people who do not know Gyokuro to know the world.