Making tea:


(Source: Black soybean tea products test information by
Shizuoka Institute of Environment and Hygiene, Japan)

Put beans into a mug or teapot,
2 Tablespoons (18 g) per serving, and fill with boiling water. For best flavor, steep for 10 minutes and stir. After 10 minutes, you also receive the maximum amount of anthocyanins in the tea, as shown on the chart to the right.

You can also make iced tea by brewing the tea and then adding ice, or add milk for a latte.

Eating the delicious beans after tea:

After making your tea, the beans are still nutritious and delicious. To take full advantage of their fiber, protein, and other constituents, put them in soup, use in salads, mix with rice, or eat them as a snack on their own. There is no waste!


(Source: Black soybean tea products test information by
Shizuoka Institute of Environment and Hygiene, Japan)

The chart to the right indicates the amount of anthocyanins and isoflavones injected from drinking the tea or eating the beans.

It suggests that you receive about half the anthocyanins in the beans in your first cup of tea. If you pour another serving of water on your beans for a second cup, you will receive 90%.
For isoflavones, most of the benefit comes from eating the beans after making your tea.