Botebote-cha

Its distinctive feature is the inclusion of dried tea flowers in the bancha tea. Botebote-cha was a worker's meal for "tatara" (steelmaking that produces tamahagane steel) in the old Izumo region, and was also eaten as a light meal by ordinary households when they felt a little hungry.
How to prepare:
① Pour the brewed botebote-cha into a deep bowl, and using a botebote-cha specific tea whisk with salt on its tip, whisk until a white froth forms. Move the whisk back and forth, pressing its tip.
◆It is said that the sound made at this time sounded like "botebote" to the people of the Izumo region, hence the name botebote-cha.
*The key is to whisk it while it's hot.
② Once a white froth has formed, add finely chopped pickles, simmered beans, or other ingredients of your choice, then add rice and it's complete. Please enjoy it like ochazuke.