Top tips for preparing a delicious and refreshing glass of tea

If you use a high quality tea, then preparing a delicious and refreshing tea to serve your friends at a party, as a unique aperitif, or especially to quench your thirst on a hot summer day, is easy. Before we get into the details, it’s important to first distinguish between iced tea and ice tea, because there’s a big difference between the two. Iced tea is hot tea that’s been poured over ice. Ice tea is a tea that’s been extracted in cold water. Of the two, the second technique is preferable because the ice dilutes it far less. 

COLD BREW

Given that a tea’s bitterness and acidity are caused by its tannins, which aren’t extracted in cold water, with the cold brew method you’ll never have again a tea with a strong or astringent flavor!

The secret to preparing a delicious ice tea is, in fact, to steep approximately 12 grams of leaves in a liter of cold or room-temperature water within a pitcher or bottle that has a filter. For best results, it’s preferable to use a glass container rather than a plastic one, as the latter tends to leave behind a smell that would alter the flavor of the tea. At this point all you have to do is leave the infusion in the refrigerator for at least 6 hours, or better yet over night, and then filter out the tea leaves before serving it.

This slow and delicate extraction process is extremely simple and results in a soft, sweet beverage with a crystal clear color and a balanced and fragrant flavor with absolutely no bitter aftertaste. You’ll never go back to the old way again! An important piece of advice: it’s best not to leave the container at room temperature as there may be bacteria on the leaves, in the form of spores, which at very high or very low temperatures remain inactive, but which at room temperature and when in contact with water can become active, with unpleasant consequences.

Don’t under estimate the importance of the water that you use. If the tap water that’s available has a high concentration of total dissolved solids, then it would be better to use a softer bottled water. Not all water is the same. It can be hard or soft depending on its mineral content.

All families of tea, whether pure or flavored, can become delicious beverages if brewed in cold water, but the most surprising result is obtained with black Darjeeling and Japanese green tea. Of these, the most highly recommended are Sencha, Gyokuro, Kukicha, and Hojicha.

If you choose a very savory green tea, then it’s necessary to turn the bottle upside down a few times in order to mix the leaves before putting it in the refrigerator. It takes time to extract the sweetness and fresh grassy notes from Japanese green tea, so the ideal solution is to prepare it before going to bed. When the tea is ready, before serving it, turn the bottle upside down a few times again, as this movement helps to mix the lighter, paler layer at the top with the stronger, more opaque layer that’s concentrated itself at the bottom. Always remember that the glass bottle you use for cold brewing is none other than a glass tea pot.

When the tea leaves remain there for too long, the tea acquires an astringent quality. To avoid this, pour everything into a decanter or into another glass bottle in order to avoid over-steeping. Cold brewed tea can be preserved in the refrigerator and should be consumed within 24 hours.

To get the most out of this preparation or to impress your guests with a touch of style and elegance, serve it in a wine glass, the shape of which will let you fully appreciate its taste and aroma. Enjoy your favorite Japanese green tea or First Flush Darjeeling as you would a white wine with lunch and discover new and surprising pairings between tea and food!

THE KŌRIDASHI METHOD

If you like to experiment, you can try a lesser known cold brew method: the Kōridashi. This is a Japanese technique that uses ice cubes instead of water to prepare the ice tea.

I recommend the Kōridashi method to those who like to take things slow and calmly enjoy every moment, while trying something new. In the end, the time we spend doing what we love is a true luxury and is never wasted.

The Kōridashi method is perfect for sipping a high quality ice tea on those hot, slow summer afternoons, when you’re engrossed in a good book or enjoying the company of friends. In fact, this brewing method can prepare a maximum of two or three cups. But rest assured that your standards and experiences will reach new heights after you’ve tasted this delicious beverage for the first time!

All you need is:

– a tea pot or pitcher (a kyusu would be perfect, the traditional Japanese tea pot with an extremely ergonomic side handle) 

– the leaves of your favorite green tea (6 grams for a 400 ml teapot)

– enough ice cubes to fill the tea pot

When you have everything you need, put the tea leaves in the kyusu or in the container you’ve chosen, then cover them with the ice cubes until the teapot is completely full. At this point, leave it uncovered and, patiently, wait for the ice to melt.

This is definitely an exercise in zen meditation, allowing for a truly unique sensory experience. This brew is extremely savory and very sweet, without a hint of bitterness or astringency. The Kōridashi preparation is the best method for cold brewing any Japanese green tea, especially Gyokuro and the more sought after springtime Sencha. But it’s also particularly well-suited to bringing out the delicate floral and toasted notes of Chinese green teas or teas that are naturally flavored through contact, like jasmine, magnolia, and osmanthus, to name just a few. And why not try elegant Korean green teas or Vietnamese lotus teas with this method as well? The result deserves attention: a true pleasure for the palate.

COLD AND ICED MATCHA ON THE ROCKS

Even ceremonial Matcha can be used to prepare “casual” and contemporary beverages. This brightly colored green powder is being used more and more frequently in food preparation, for both savory and sweet dishes, as well as in beverages that can easily adapt to various occasions. Outdoor activities, like sporting events or social gatherings like a picnic, are the perfect moments to always have a thermos of cold Matcha with you. And, thanks to its versatility, you can also create new flavors by adding sugar, milk, fruit, fresh ginger, mint, lime, etc. to it.

To prepare an ice Matcha, add 10 ml of room temperature water to 2 grams of Matcha and mix them slowly until they have the consistency of pesto. Then add 10 ml of hot water and mix with a chasen (a bamboo whisk), followed by another 40 ml of cold water, mixed vigorously once again for 20-30 seconds. Finally add two or three ice cubes and your ice Matcha is ready to be served.

Alternatively, you can prepare an iced Matcha, with a method that’s slightly different from the previous one. Add 2 grams of Matcha to 70 ml of hot water in a bowl and dissolve it using the chasen in the same way as before. When it’s ready, pour it into a glass full of ice and serve your Matcha on the rocks.

HOW TO PREPARE ICED TEA

Finally, remember that cold brew isn’t the only technique for preparing a refreshing glass of tea, especially if you don’t have a lot of time. You can proceed as you normally would with hot water, but with one small difference: to obtain a beverage with a fuller and more intense flavor, that isn’t overly watered down after adding ice, just steep 2-3 grams of tea per 150 ml of water for approximately 30-60 seconds longer than what’s recommended for that specific family of teas. Once filtered, the tea can be poured into a shaker full of ice cubes.

Ideally you could prepare the ice cubes earlier, using the same tea, so as to not dilute it. If you do this, then it’s not necessary to increase the steeping time. And finally, if you prefer your tea sweet, you can add a spoonful of liquid cane sugar. 

Now that all of the secrets for preparing a delicious iced or ice tea have been revealed, go and freshen up your summer!