Slow and Low: Ice Brewed Gyokuro
There is never a bad time for tea, but as the sun begins to linger and the mercury starts to rise, staring down a steaming hot cup can seem like a daunting proposition. It’s during these days that we find ourselves reaching for cup after cup of refreshing cold tea topped up with plenty of ice!
With June being #nationalicedteamonth, we couldn’t think of a better time to share our method for ice brewing (also known as kooridashi) Gyokuro tea. Gyokuro, with its strong umami character and brothy notes of sea air, is a perfect candidate for the ice brew method.
Why Ice Brew Your Tea?
When most people make iced tea, the process typically involves brewing as they normally would and simply adding ice or cooling in the refrigerator. This is a perfectly acceptable way to brew iced tea. However, by steeping tea in hot water, a higher percentage of bitter tannins, catechins, and other compounds are extracted, which can result in a more astringent brew. These compounds extract at varying rates depending on temperature and time. This is why we often recommend brewing Japanese green tea at a slightly lower temperature compared to other tea varieties.
When you steep with cold water (in this case ice cubes) over a longer period of time, the tea leaves experience less of a shock. The resulting cup is hazy green, slightly sweet, low in bitterness, and best of all, ice-cold!
How to Make Ice Brewed Gyokuro:
Making ice brew gyokuro couldn’t be easier. The method simply involves allowing ice to slowly melt and extract the tea over an extended period of time.
Measure out your tea: The general guideline is to use 1g:30ml of tea to water, but be sure to experiment to find your preferred taste. If brewing a standard 120ml cup of tea, this would be roughly 4 grams of tea.
Depending on the vessel you choose to brew in, your tea may need to be strained. We suggest brewing in a standard kyusu (side handled teapot) with a built-in strainer.
Measure your ice: If following the ratio above, weigh out 120ml of ice. As with any tea brewing method, the quality of the water is paramount. If possible, use filtered water and freeze the ice so that it doesn’t pick up any freezer smells. Large ice cubes (like the kind found in fancy cocktails) work well for this, assuming you can achieve the proper volume.
Brew: Place the ice directly on top of the tea. Store in a safe spot and allow the ice to slowly melt over the tea.
Enjoy: Once the ice has completely melted (this can take up to three hours), slowly strain the tea into a cup and enjoy.
As an added benefit, ice brewing tea is a simple way to brew in bulk so you can have refreshing tea readily available all day long. To brew a larger batch, follow the same ratio with a larger pitcher and allow it to slowly melt in the refrigerator overnight. In the morning, strain it out and serve your friends!
WORDS BY SAM GEAN