Preparing tea in the Kyûsu
In contrast to the large-volume teapot with a capacity of 1-1.5 litres that is preferred in this country, small side-handle teapots are used in Japan. These only hold 100-300 ml of water and are therefore perfect for multiple infusions.
Enjoy green tea cold
What is only slowly becoming a trend in this country
is already firmly established in Japan
in the daily tea culture.
is already firmly established in Japan
in the daily tea culture.
In Japan, tea is not only enjoyed hot, but also cold. Particularly high-quality green tea such as Kamairicha or Gyokuro is also a delight when enjoyed cold. When prepared correctly, green tea does not become bitter and offers the perfect refreshment on hot summer days.
1. tea dosage
Simply pour the amount of loose tea for one litre of water into a heat-resistant container.
2. steep the tea
Pour approx. 200 ml of hot water over the tea and leave to infuse for 2 minutes.
3. pour off the tea (shock freeze)
Then pour the tea through a filter into a jug filled with ice cubes.
4. top up the tea
Fill up to one litre with cold water and you're done!
Mizudashi or cold brew
Coffee lovers have long been familiar with cold brew, but tea can also be infused with cold water. In this special preparation method, the loose tea leaves are placed in a glass bottle or pot and poured over with cold or room temperature water. The tea is then left to infuse for a longer period of time - preferably overnight. In this way, the flavours in the tea are released particularly slowly and gently, while the bitter substances are hardly transferred to the infusion. In Japan, cold infusion, also known as mizudashi, has long been part of the tea culture. Traditionally, high-quality green teas such as Kamairicha, Gyokuro or Kabusecha are used for this type of cold brewing.
Hygiene requirements for cold brew tea
During the production process, microbiological contamination can occur in tea, which does not play a role at all when brewing with hot water, but can sometimes occur in cold brew beverages. Due to the high hygienic standards in Japanese tea production, there is only a low risk. When brewing cold brew tea, it is essential to ensure that the containers and utensils are very hygienic. It is best to always brew the tea fresh and consume it on the same day.
