Wednesday, September 17, 2014

Iced Sencha (Method 1)

Summer is still pleasantly warm here in the Pacific Northwest and I have been craving iced tea.  Over the past few months I have seen several iced Japanese green tea brewing methods shared online and am inspired to try out the "Top 3".

Iced Sencha Method 1:  Cold Brew


3 tablespoons (approximately 15 grams) Sencha (or Gyokuro, Houjicha, etc)
Filter or O-cha Pack
2 quarts Spring Water or Filtered Water


Place tea in a filter or large fillable teabag like an O-cha pack (お茶パっく).

Fill the pitcher with water, drop in the tea filter, and refrigerate for 6-8 hours.


Allowing the tea to brew for 8 hours brought out a golden-green color.  The aroma is sweet, green, and nutty with a sweet green flavor and light astringency.

This is the simplest method with the highest yield since it can be brewed in large quantities while you sleep.  Very little of the tannins are released, so over-brewing is not an issue and the signature green astringency is still there, but noticeably reduced.

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