This summer is going to go down as the summer of cold brew. Ever since I got the technique down, I’ve been cold brewing non-stop and my daily tea consumption has quadrupled as a result. I think I’ve only hot steeped a handful of times this week.
What follows is my shortcut cold brew method which I learned on IG and tweaked slightly. It was designed for Japanese green tea but works well with other teas too. I drop 2g of tea in an 8oz cup, fill with room temperature water, cover and walk away. 2 hours later, the tea is strained and poured over ice. With certain teas like this one, I’ll give the leaves a vigorous stir 5 minutes before straining. Lather, rinse, repeat with other teas. Way more efficient than waiting 8-10 hours for tea to steep in the fridge, IMO.
This has been my favorite tea for this cold brew method. The broken up fukamushi leaves infuse quickly and have so much more umami and sweetness as compared to hot steeping. When cold steeped, I definitely prefer the intense flavor of this deep steamed sencha over my lighter asamushi sencha. Upping my rating slightly because of how well this performs cold brewed.
Flavors: Green, Sweet, warm grass, Umami