[Azuki Bean Tea]

Recently, I saw a product called "azuki bean tea" at the supermarket. I had had black bean tea before, but when I looked up the fact that azuki bean tea was also available, I found that azuki bean tea is caffeine-free and rich in saponin, an ingredient that improves blood flow. It also contains other ingredients that are good for the body, such as polyphenols and potassium. Since it seems to be easy to make azuki bean tea at home, I decided to try making it with azuki beans I had just bought for making anko (red bean paste).

The azuki bean tea is made by washing azuki beans, wiping off the water, dry roasting them in a frying pan or pot, boiling them with water, and straining the boiled water through a colander. This method of making azuki bean tea made me think. I thought it was almost the same as the boiling water I used to boil when making anko (red bean paste)... The only difference is whether you dry roast it before boiling or not. I used to throw away the boiling water, which was a waste. The main component of the scum that comes out when boiling azuki beans is saponin, which has an astringent taste, so I had to remove it. However, this astringency is probably good for drinking as a tea. Then, after straining, the azuki beans can be boiled again with water and sugar added to make proper anko (red bean paste).

When I actually made it, I found that as the azuki beans were dry roasted, they gradually took on a savory aroma, and along with it, the same gentle sweet aroma as that of anko. When the aroma becomes strong and the color darkens, add water and bring to a boil. At first, the heat is medium, and when it comes to a boil, the heat is lowered to low for 20 to 30 minutes. After the azuki beans and the boiling water are separated with a colander, the azuki bean tea is ready. It can be served hot, or once the heat is removed, it can be stored in the refrigerator and drunk as cold tea. It can be stored in the refrigerator for 2 to 3 days. When you drink it, you will notice a sweet aroma like that of oshiruko, and the taste is like a slightly astringent tea. Since it is the time of year when new beans are available, there will be many opportunities to make dishes using azuki beans in addition to red bean paste. Why not try drinking azuki bean tea, which is rich in nutrients that warm the body, for beauty and health?

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Reference
https://macaro-ni.jp/24214