Fresh Shincha, served the most refreshing way possible: in a tall glass of ice. Brew a strong batch with hot water, and pour directly over ice to dilute and cool.
1.
Measure the leaves
2 tbsp. (10g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
2.
Add boiling water
210 mL (7 oz)
100°C (212°F)
Pour hot water to cover tea leaves.
3.
Brew
60 seconds
Brew without stirring or disturbing the tea leaves.
4.
Serve over plenty of ice
Pour out every last drop.
Enjoy in your favorite glass, teacup or mug.
Brew It Strong, Then Pour It over Ice
When the weather turns too warm for a steaming cup, this is the recipe we reach for, and
it’s a favorite among our staff in Kyoto. A short, strong infusion with boiling water goes
straight into a pitcher full of ice, and the ice does two jobs at once: it chills the tea
and dilutes it to just the right strength. What lands in the glass is aromatic and crisp
rather than watery.
Everything you need is already in the kitchen — ice, loose leaf tea, a kyusu, and a large
pitcher — and a full batch takes only a few minutes. We use it for tea at meetings, and at
home for a pitcher to go alongside dinner. Sencha comes out energetic and refreshing,
gyokuro turns crisper and greener with a beautiful color to match, and hojicha becomes
eye-opening, which is why it wins over so many iced coffee drinkers.
