Kōridashi | 氷出し
Updated: 4 days ago
I have never heard of this type of brewing method until I read and research more about tea. This is actually a Japanese Ice Brewing technique. It allows the tea leaves to slowly bloom on the cold ice and eventually infuse the melted ice.
The end result is an excellent cup of tea. It has a layer of complex robust umami bomb and a very fruity sweet floral aftertaste that lingers at the back of the mouth for quite some time. You have to give this a try to find out yourself.
High Quality Green Tea Leaves, 2 TBSP or 6g
Ice Cube Tray Preferably Silicon
Bring water to a boil.
Carefully transfer to an ice cube tray.
The next day, transfer the ice cubes to a Chawan.
Sprinkle the green tea leaves over the ice cubes.
Be patient and allow the ice cubes to melt completely.
I waited for 2.5 hrs while I was going about my morning routine.
Once the ice cubes have melted, strain them into a serving glass.
You can rebrew with cold water for 2 more times. Although the flavors will be as robust compared to the 1st brew, it is still an excellent cup of green tea.
Waiting for the ice to melt...
I can say that this is the perfect brew...