We don't know when or if this item will be available.
“Sipdown! This tea is now four years old and needed to be finished, so I imitated more or less a video I saw online where a woman in Korea recommended making green tea with cool water in the...” Read full tasting note
Aromatized white tea with dried fruits
Company description not available.
Sipdown!
This tea is now four years old and needed to be finished, so I imitated more or less a video I saw online where a woman in Korea recommended making green tea with cool water in the summer.
( I have also tried ice steeping once and probably will again, but it was a tea I didn’t like and hoped ice steeping it would make it palatable. It didn’t. That tea still had vicious fangs. It was a Vietnamese green that tasted like an unruly young sheng.)
This is a tea I really liked, but it needed to go and we are way too hot to drink it hot. It is miserable and we both worked outside today. I steeped all the leaves I had left for three minutes at about 160 in about half the water I thought it needed and then poured it over ice in a carafe. That was then poured into glasses with ice.
I think we actually diluted it too much. The color is nice and golden but the tangerine is super light. That could be age, though? I definitely get lots of nice, sun-warmed hay white tea flavor, so overall it was good. It was super cold and refreshing and went well with supper, so I will call it a win, plus I get shelf space and a sipdown!
Green tea is my favorite kind to cold brew. I go lighter on the leaf than most (about 5g for a straight tea and 6g for a flavored one) per 1L of water and let the leaf steep in the fridge for 8-12 hours, then strain the next day. Even really old, past-its-prime greens are decently refreshing to me that way.
Mastress Alita: I adore cold steeped shu puerh! Most of my cold steeps are in the fridge but I did try the ice steeping method. One article said it might take fifteen minutes – maybe on Venus? It took about three hours for the ice to melt completely. I think restaurants are using warm (room temp) water to help it along. But it was that rough Vietnamese green and boy was it sharp! I might try it again with a nice green that I enjoy, but I think I will mostly try to plan ahead and give time for it to chill!