Make ice-cold Japanese tea!

There are two ways to prepare cold Japanese tea —brew with boiling hot water for a lighter,
refreshing taste, or cold-brew with chilled water to savor a richer flavor.

The standard way to prepare tea quickly in summer!
Cool it down using ice.
Then cool yourself off by gulping it down.
  • 1. Place 2 g (1 tsp. or 1.5 tea ladles) of matcha in tea bowl.
  • 2. Add 60 ml (2 oz) of hot water (at 80 ℃)
  • 3. Whisk vigorously 15 sec., making 'm' shape.
  • 4. Add ice, mix slightly, and it's ready.

  • - Recommended tea:
  • Matcha Wakamatsu-no-mukashi
  • 1. Place 10g (2 tbsp) in kyusu teapot.
  • 2. Add 210 ml (7 oz) of boiling water.
  • 3. Brew for 60 sec.
  • 4. Pour into glass full of ice.

  • - Recommended tea:
  • Sencha Hosen
  • 1. Place 10g (2 tbsp.) in kyusu teapot.
  • 2. Add 210 ml (7 oz) of chilled water.
  • 3. Brew for 15 min.
  • * Make another pot using the same tea leaves. Brew the 2nd pot for 7min., and the 3rd pot for 3 min.

  • - Recommended tea:
  • Gyokuro Tenka-ichi
  • 1. Place 10g in kyusu teapot.
  • 2. Add 240 ml (8 oz) of boiling water.
  • 3. Wait a little.
  • 4. Pour into pitcher full of ice.
  • * With 2nd & 3rd potfuls, don't wait.

  • - Recommended tea:
  • Gokujo Hojicha (Rosted Tea)
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