June 21 2014
When we were visiting Wazuka the weather was as beautiful and balmy as it is in Dorset right now. Our friend Matsu made us a pot of ice brew Sencha to refresh us in the shade – the method is simple, effective, and delicious. Thank you, Matsu!
Infusing tea leaves in cooler or ice water means fewer tanins (the astringent elements of tea usually released at higher temperatures), catechins and caffeine are released. This chemical difference drops the bitterness and focuses instead on the sweetness of the tea, leaving the bitter compounds behind, and encouraging the refreshing grassy notes of the leaves to shine through.
When you’ve enjoyed your pot of ice brew tea, you can add more ice cubes or cold water and infuse the leaves again. We find that Sencha works particularly well, but you can also try this method with many other kinds of leaf too…