Other than Farm Blog

My favorite green tea and avocado combo is premium green tea infused sake and avocado sashimi.  Avocado is rich and creamy, and texture reminds me of toro, or fatty tuna and uni, or sea urchin. Mauna Kea Premium green tea is cold infused at room temperature for 5 hours in Kikusui junmai ginjo sake.  1 tablespoon (0.25oz) of green tea to 1/2 cup of this sake is a bit more than what I would use for brewing in hot water. I first got the idea of infusing green tea in alcohol from chemical analysis done at University of Hawaii, Hilo (UH Hilo).  They extracted and measured EGCg, Theanine and caffeine contents of green tea with boiling water, but what struck me was that their baseline concentrations of EGCg, Theanine and caffeine were extracted with methanol for 1/2 hour. MK premium Green extraction Theanine % Caffeine % EGCg % Boiling water 0.45% 0.35% 0.83% Methanol 0.11% 0.28% 1.73% High level of EGCg makes alcohol extraction bitter? Methanol extraction showed high level of

Green tea in the traditional Okinawan lifestyle, not only provides essential antioxidants but also a healthy catalyst for socializing with family and friends. While many Americans drink green tea to increase antioxidant intake, Okinawans typically incorporate it into a meal or into the ritual of receiving visitors.  Without conscious effort, culture and habit give health.  When you incorporate green tea into your day as an enjoyable routine, your health and well being can also be improved without trying. In the Okinawan diet, green tea is not the only source of antioxidants.  "The Blue Zones" by Dan Buettner mentions that turmeric, mugwort, bitter melon and seasonal fresh vegetables are also commonly consumed and give an additional boost of antioxidants.  The traditional diet is mostly vegetarian with frequent use of soy and occasional use of pork. Book "The Blue Zones" by Dan Buettner gives a glimpse of Okinawan centenarians lifestyle. Okinawan secrets of l

Baked Lilikoi Mochi from our 6th Annual Open Farm Day  10/11/14 Adapted from Unbearably Good!  Mochi Lovers' Cookbook by Teresa Devirgilio Lam We had a great turn out this year and I don't know if it was because of the good company, happy children, or the snacks.  Assuming it was all 3, try baking this Lilikoi Mochi as the final addition to your next great party!  It seems like a lot of lilikoi but I assure you - your guests will be pleased! 5 c. Mochiko (sweet rice flour) 3 c. Brown sugar 1 tsp. Baking soda 1 can Coconut milk 2 c. Fresh strained lilikoi juice (passion fruit) Kinako powder (roasted ground soybeans) Preheat oven to 350F.  Mix mochiko, sugar, baking soda, milk, and juice of ripe lilikoi in a large mixing bowl.  Stir batter until smooth.  Pour into a greased 10 x 15 1/2 inch pan.  Bake for 45 minutes. Remove pan from oven and cool.  Cut into small pieces with a plastic knife.  Dip cut edges in kinako powder to serve. Easy and del

1. The relationship between wild grown tea plants and pests 2. How modern tea farming amplify the pest and disease problems, 3. What pesticides they use to treat the problems, 4. As a consumer how to avoid heavily sprayed tea There are several ways you can easily reduce your pesticide exposure Buy spring tea - Spring teas are generally less contaminated because colder winter and early spring seasons have less pest activity and disease occurrence.  Many farmers manage with no spray at all.  Major tea pests for spring tips are aphids.   Taste the difference - Heavy fertilizer application tends to allow plants to grow out of proportion and can attract more pests and disease.  Learn to taste the fertilizer.  Any professionally trained tea educator should know this.   Growing environment - Learn about farm environment.  Higher altitude has different pests and disease.  Tea typically prefers cool, moist environment.  If tea is grown in dry hot area, they tend to experience more s

Overlooking the city of Kagoshima and Sakurajima volcano  Tea has been a dominant beverage in Japan for centuries although recent years they have experienced major shift in styles of tea consumption.  I had an opportunity to visit famous tea regions in Kyushu and Okinawa to learn their way of tea production, quality control and tea as part of food culture. Japanese are known for their politeness and perfectionism with a touch of wabi sabi (imperfect impermanent beauty) and zen in many aspects of their culture.  Maintenance of their tea fields is no exception.  Everywhere I go, tea fields are precisely manicured and the flush can be machine harvested to exactly 2 leaves and a bud.   Large fields are very common and designed for easy harvester access.  Transport systems and processing facilities to work together in timely manner to keep the tea leaf fresh and in optimal condition. Fukamushi (deeply steamed) Sencha   Green tea made in Kagoshima is mostly fukamush

1. The relationship between wild grown tea plants and pests 2. How modern tea farming amplify the pest and disease problems, 3. What pesticides they use to treat the problems, 4. As a consumer how to avoid heavily sprayed tea 5. Organic and wild harvest tea 3. What pests and pesticides? The following is a list of typical pests and recommended pesticides in major tea producing area in Japan.  This is just to show tea has lots of pest problems.  Some minor pests are not even mentioned here to keep it simple.  The pesticides are used to prevent pest damage from happening. The types of pesticides used may be replaced with pheromone traps, BT, bordeaux mixture, and organic pesticides that are derived from natural source and has less environmental impact, but typically result in higher cost.  Some lab testing claim that the pesticides recommended below have less human and environmental health impact from pesticide residue.  Some developing countries may not have regulations restri