Tuesday, August 2, 2011

Eye-Opening Cold-Brewing

So, we've talked about how to make iced green tea with teabag last time.
Today I want to share with you the method of cold-brewing with loose leaf.
No hot water needed. That's right. No hot water at all!

Cold-brewing is a delicious and simple way of making sweet and flavorful green tea. Perfect for summer.
Have you ever wondered why the same green tea you have sometimes taste different?
It is most-likely due to the water temperature you use to brew your tea.

It's all about chemistry. The water temperature changes the balance of catechin (=bitterness) and theanin (=sweetness) in green tea, and gives you a wider range of flavor. So, Here's the tip.
The tea becomes sweeter when brewed with lower temperature.
The tea becomes bitter when brewed with higher temperature. With that in mind, you can enjoy variation of flavor with the same tea by controlling the water temperature. It's worth trying.

Today, we brew with very cold water.

1. Use a little more loose leaf than your regular hot-water brewing. We use 3-4 teaspoons of Sen Cha loose leaf for a 12 oz Tokoname teapot.

2. Add ice cubes and water into the teapot.
3. Brew for 5 minutes.

4. Pour into your favorite glass. When you pour, you may want to shake your teapot a little to evenly pour out the extract. That's all.

It is very flavorful and sweet! Even thought it is not brewed with hot water, it's got the fantastic aroma and color of green tea. You can enjoy the second brewing, the third brewing and even the forth!

Try cold-brewing with SA Sen Cha!
All Sen Cha Loose Leaf products are on sale through August.

Because our SA green tea is "fukamushi (deep-steamed)" green tea, it works perfectly well for cold-brewing.

Another interesting method I want to introduce to you is ice-brewing. I personally have not tried it yet but I am VERY interested.
You literally brew green tea with ice only. Drip by drip brewing slowly. It must be SOOO good.
I found ice-brewing teapot on Amazon.
Anyone wants to try ice-brewing with our Sen Cha?

No comments: