Cinnamon Kitty wrote:Ditto on the mugicha....that stuff is the most refreshing iced tea that I have tried. I enjoy a lot of cold brewed sencha. I just stick a few scoops of lower grade leaf in a fill-your-own tea bag, tie a knot at the end, place it in a water bottle, filled it up with water, stick it in the fridge, and wait a bit until it is thoroughly chilled. After I pour a glass of it, I just top off the bottle with more water and keep it brewing for a few days until all the flavor goes away. It is a really nice way to use certain teas that just don't work well hot.
Chip wrote:I actually tend to blend a bunch of different Japanese teas/types together when cold brewing. This works very well for me. Low grade gyokuro, sencha, kukicha ... throw it all in there.
woozl wrote:I also
find cold sencha to be "briney" "fishey" or iodine flavored.
I do love cold Chinese greens tho.