Today I’m going to share different ways to make iced Japanese tea with you. Each method brings out a different taste and aroma from the same tea leaves. Enjoy a delicious cup of iced tea on a hot summer day!
Cold-brew 水出し mizudashi
This is probably the most common method to make iced Japanese tea. The cold brew method brings out umami and sweetness and reduces astringency, bitterness, and caffeine. Here are two ways to make a cold brew:
1. Steep using a kyusu:
Put tea leaves into a kyusu, then pour cold water into it.
Suggested brewing instructions for Sencha (for a small cup):
Tea leaves: 2-3g
Water: 70-80 ml/2.4-2.7 oz
Brewing time: 2-3 min
Recommended tea types:
Sencha, Fukamushicha, Kabusecha, Gyokuro, Hakuyocha, etc.
2. Steep using a bottle with a strainer:
This is the easiest way to make iced tea. Put tea leaves in a bottle with a strainer and pour cold water into it, then just put it in the fridge and let it steep overnight.
Suggested brewing instructions for Sencha:
Tea leaves: 7g/ 3tsp
Water amount: 350 ml/12 oz
Water temperature: room temperature
Brewing time: 5-8 hours (at least 2 hours)
Recommend tea types:
Any type of tea
On the rocks オン・ザ・ロックス
This is a method to enjoy a crisp, refreshing taste with a rich aroma and astringency, perfect when you are thirsty and your body needs energy on a hot day. The key to this brewing method is to use more tea leaves, a higher water temperature, and a shorter brewing time than usual.
Suggested brewing instructions for Sencha (for a cup):
Tea leaves: 8g/3 tsp
Water: 120 ml
Temperature: 90℃/195°F
Steeping time: 20-30 sec
Suggested tea types:
Any type of tea is recommended, especially Sencha, Fukamushicha, and steamed Tamaryokucha, except for the ones that should be brewed with low temperature-water
Shizukucha 雫茶
This is a brewing method that makes the intense umami and sweetness come out from the tea leaves, using premium tea that is rich in umami and sweetness. When you drink it, you taste just a few drops of a thick tea.
Suggested brewing instructions for Kabusecha (for a tiny cup):
Tea leaves: 5g/2 tsp
Water: 20 ml/0.7 oz
Temperature: room temperature or lower
Steeping time: 2-3 min
Recommended tea types:
Gyokuro, Kabusecha, high-grade Sencha (first-flush tea), Hakuyocha, etc
Ice-brew 氷出し kori-dashi
This method is similar to the shizukucha, which slowly maximizes the intense umami and sweetness in the tea leaves. It is a great method for enjoying a luxurious tea time. Just watching the ice slowly melt will make you feel cooler.
Suggested instructions for Kabusecha (for a tiny cup):
Tea leaves: 5g/2 tsp
Ice cubes: a couple of pieces
Steeping time: until the ice melts*
*You can still enjoy it even before all the ice melts completely, after waiting for about 10min.
Also, pouring water over the ice speeds up the process.
Recommended tea types:
Gyokuro, Kabusecha, high-grade Sencha (first-flush tea), Hakuyocha, etc.
