How to brew tea on ice

 

Similar to cold brewing, the simple Japanese-style technique of kōridashi involves steeping fresh tea leaves in a vessel , piled with slowly melting ice cubes.

Ice brewing is best suited to tender, steamed green teas such as gyokuro, sencha, which readily produce a delicious sweet, grassy flavour without much bitterness or astringency. You might also experiment with roasted and blended green teas, such as genmaicha and hojicha. Try this on a warm summer's day.


You’ll need:


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Measure 4-6g of tea into a kyusu, chawan or small ceramic bowl. You may add more or less tea, depending on your flavour preference.

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Cover the tea with approximately four cubes, and leave at room temperature uncovered. Alternatively, place in a refrigerator (recommended).

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Allow ice to completely melt. Strain and serve.


Tips

After your first infusion, you can re-brew the same leaves once or twice more with these suggestions

  • Simply pour 50ml of chilled water over the tea leaves, steep for 30 minutes and put into the refrigerator, covered. Strain and serve; or

  • Cover the leaves with 1 tsp of toasted mochi or brown rice, pour over boiling water, steep for 10-30 seconds, strain and serve.

  • In the interest of food safety, consider placing the brewing vessel in a refrigerator rather than at room temperature.

 
Green teaJasmin WongJapan