Botebote tea - Botebote tea

A local dish from the Matsue region of Shimane Prefecture. Dried tea flowers are added to bancha tea and boiled. After a while, when the aroma has released, it is poured into a tea bowl with a ladle, and the tip of a tea whisk is dipped in a little salt and pressed against the edge of the tea bowl to create foam. Pickles and other ingredients are added and served. In the past, the foam was created in a large tea bowl and then divided into smaller bowls. Each old family in this region has their own unique style of botebote tea.

[Tetsunosuke Tada]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

島根県松江地方の郷土料理。番茶に干した茶の花を加えて煮出し、しばらくして芳香がたつとこれを柄杓(ひしゃく)で茶碗(ちゃわん)に移し、茶筅(ちゃせん)の穂先に塩少々をつけてぼてぼてと茶碗の縁に当てて泡をたて、漬物などの具を入れて供した。昔は大きな親茶碗で泡をたてて小さい茶碗に分けた。なお、この地方の旧家にはそれぞれ特有のぼてぼて茶が伝わっている。

［多田鉄之助］

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