Kooridashi Ice Brewed Gyokuro is a fun brewing method that will bring you a new experience in drinking iced Gyokuro, or Japanese shade-grown tea. Depending on what brewing methods you use and the temperature of the water, the taste of the tea will be completely different.
Gyokuro is a high-grade sencha prepared from the tips of tea leaves shaded from sunlight two weeks before harvest. This tea has a mild and sweet umami taste and is known for its high caffeine content and great health benefits.
Gyokuro Isshin shade-grown green tea is an organic Asatsuyu Gyokuro that has a mellow umami flavor and unique sweetness. The unique harvesting process of Gyokuro produces a jade-colored tea that is rich in nutrients.
With the Kooridashi Ice Brewing method, there will not be any use of hot water, which usually brings out the astringent flavor from catechin in the tea leaves. Instead, amino acids are able to come out from the lower temperature, producing more umami and a very sweet flavor.
Kooridashi literally means “ice-out” in Japanese. In this brewing method, we will simply be putting tea leaves and ice together in a pot, and leave to melt at room temperature for 4-5 hours or in the fridge overnight. Follow along with the steps below to enjoy your own refreshing Kooridashi Iced Brewed Gyokuro!
Since the tea leaves are open from extraction after the Kooridashi Ice Brewing method, you can easily reuse them to make cold brew tea. Although the color and taste will not be as strong as Kooridashi, it will still be delicious.
Feel free to try the Kooridashi Ice Brewing method with other green teas as well and let us know what you think!
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