1) Cold brew (mizudashi 水出し)
How to make it:
- Place 10 g of leaves in a 1 L carafe.
- Add cold water (filtered/soft).
- Leave in the refrigerator for 6–8 hours, then strain and serve.
Cup profile: mild, round, very little bitterness.
2) Ice brew (koridashi 氷出し)
How to make it:
- Place the leaves in a small kyusu or hōhin.
- Cover only with ice cubes.
- Let melt slowly (3–5 hours at room temperature, longer in the refrigerator).
- Strain and enjoy.
Cup profile: intense umami, great sweetness, minimal bitterness, reduced caffeine.
3) Hot infusion followed by rapid cooling
How to make it:
- Prepare your green tea as usual (e.g., 5 g of leaves, 70–80°C, 1–2 min).
- Immediately pour the hot infusion into a glass filled with ice cubes.
- Serve immediately.
Cup profile: brighter and more aromatic taste, slightly more bitter notes, ideal for lovers of intense sensations.
When to enjoy it?
- On a sunny terrace ☀️
- During a picnic with friends 🧺
- As a refreshing alternative to soda 🥤
Our TAMAKI TEA tips
- Mizudashi: kabusecha, Fukamushi sencha
- Koridashi: Kabusecha
- Hot infusion + ice cubes: Fukamushi sencha, Hojicha (for roasted notes)
Conclusion
Iced green tea can be prepared in 3 ways: mizudashi, koridashi, or by cooling it over ice cubes.
Each method reveals a different facet of the tea: sweetness, umami, aromatic intensity.
Try them all this summer and find your favorite style! 🌿
