So let me ask you, what better way is there to cool off than with a refreshing glass of iced sencha? 🙂
Cold Brewing vs Hot Brewing
The two most common ways of making iced sencha are hot brewing and cold brewing. Hot brewing has the advantage of being quick, whereas cold brewing requires several hours to be done correctly. However, cold brewing is often considered to give a superior flavour. In this article, we are going to focus on the cold brewing method.
There aren’t many items required for making iced sencha, but you will need:
- Freshly made ice
- A teapot, preferably on the larger side
- A pitcher to contain the tea once brewed
- Room in your fridge 😉
Iced sencha is not fussy; brewing time of the first infusion can vary radically. Typically, I allow the first infusion to steep for 3 hours. I feel that this is the minimal time required.
Once steeping, place your kyusu in the refrigerator. When the first infusion is finished brewing, transfer it into your pitcher and begin to brew the second infusion. The second infusion only requires a 30 minutes to steep.
Unlike normal brewing of sencha, I find the best results come from mixing the first and second infusions together. Most of the light subtleties and sweetness comes out in the first infusion, and the body and grassiness are in the second. Combining both creates a full, balanced taste.
And that’s it! Just add ice and enjoy a refreshing glass of iced sencha.
More Iced Sencha Tips
Being an easy brewer, iced sencha is very versatile. Here are some additional tips to enhance your cold brewing experience.
- You can brew a third infusion for 45 mins. However, it is not recommended mixing it with the first two steepings.
- The first infusion can be brewed successfully from 3 – 8 hours. If you are planning to travel the following day but don’t have time to make iced sencha in the morning, go for a longer infusing time and begin steeping before you go to bed.
- If you aren’t going to consume your tea immediately, be sure that it is kept in an opaque container.
- Do you have a few containers of sencha with too little leaf for a regular brew, but don’t want it to go to waste? Combine the leaf and use it for cold brewing.