TeaChat

Last night at 11PM, I put 15g of Dinggu Dafang in 1.5l of water and left it in the fridge overnight. Today at 6:30PM, after 19.5h of infusing while asleep and at work, I poured a glass and gave it a try.

As to be expected, it wasn't as flavorful as it is hot infused, but it turned out to be a pleasant drink, certainly a welcome escape from the heat. Worked better than the shu pu'er I tried last time!

M.

I made cold gyokuro last summer with ice cubes. Surprisingly nice results. However it is rather time consuming, and you won't exactly get a huge quantity of tea.

I cold brew in smart water bottles.

3 grams sencha (or any green) to 8 ounces filtered water. Shake and put in the fridge for 4-6 hours. You can strain the leaves out and reinfuse them for 8 hours to overnight after that.

You don't get the high notes or the caffeine but you get a nice brew.

I was at the Tsuen tea shop last week in Uji and watched the proprietor make cold infusion gyokuro Fujitsubo. Take a matcha bowl, fill it with ice cubes, add water as needed. Then pour from the bowl into the teapot with a lot of leaf and let is set. No "set" time really, whatever works. Really delicious!

Hey kevin,

so are the ice cubes melted by the time you pour into teapot?

what is the extra water added for?

Thanks

From a few years back. Common practice around my house....

teaisme wrote:Hey kevin,

so are the ice cubes melted by the time you pour into teapot?

what is the extra water added for?

Thanks

I shouldn't say it was a matcha bowl. It was a ceramic bowl about the size of a matcha bowl which had a bit of a pointy lip. All it was was a bowl full of ice water, and he poured the iced water from that into the gyokuro teapot and let it set for awhile. No ice cubes in the teapot, but there was ice cubes still in the bowl. I asked him how long, he said, "however long it takes", lol.

MEversbergII wrote:Last night at 11PM, I put 15g of Dinggu Dafang in 1.5l of water and left it in the fridge overnight. Today at 6:30PM, after 19.5h of infusing while asleep and at work, I poured a glass and gave it a try.

As to be expected, it wasn't as flavorful as it is hot infused, but it turned out to be a pleasant drink, certainly a welcome escape from the heat. Worked better than the shu pu'er I tried last time!

M.

Try cold brew Yancha. It is really nice and refreshing.

Cheers!

Yesterday I tried cold infusing my Chiran Shincha. I put 4 g of leaves in a 250 ml teapot and brewed it four times: 1st infusion 15 min, 2nd 7 min, 3rd 10 min, 4th 15 min. It was so grassy and refreshing I wished I had enough to make bathtub sencha and spend the evenig soaked in it.

I cold-brew all kinds of tea, not just green. It's an especially good way to use up stuff that slipped to the back of the tea drawers and is no longer optimal (or even drinkable) for standard brewing; I've cold-brewed stuff that was literally years old that made sublime cold tea. I have several Hario pitchers, a "Pure" (1 l) that I picked up really cheap on Amazon and two that are half that size. My standard ratio is 8 g leaf/ 1 l water and I let it steep in the refrigerator at least overnight. Caffeine has almost no effect on me so its lack of presence isn't a factor and I favor lighter brews in general so I don't go heavy on the leaf.