Why it works: Green tea and syrup work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 23 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Tea Syrup
Ingredients
Directions
Make the tea
Pour boiling water over green tea and steep for 5 minutes.
Strain the tea.
Finish the syrup
Add simple syrup and liquid acid phosphates to the strained tea and stir well to combine.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Green tea + syruptop 27% of all pairsSmell alikelowCooked together23 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Green tea
- Provides the main tea flavor and aroma, and the color of the syrup.
- Simple syrup
- Adds sweetness and body to the finished syrup.
- Liquid acid phosphates
- Adds a tart, tangy acidity that balances the sweetness.
- Boiling water
- Extracts flavor and color from the tea leaves.
The step that matters
Steeping time for the tea. Green tea leaves release bitter tannins the longer they steep. Timing the 5-minute steep and then straining promptly keeps the tea flavor clean rather than harsh.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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