Mizudashi (水出し), or cold brew tea, is a great summer drink to keep you cool and refreshed while combating the hot and humid weather. It is also a great way to enjoy your favourite tea, as the flavour profile is entirely different when brewing with cold water.
When you use hot water to brew tea, it pulls out the bitterness (caffeine) and astringency (catechin), creating that comforting flavour that we all love. On the other hand, cold water reduces the amount of tannins and caffeine that will be extracted from the tea while still extracting the sweetness and umami. Therefore, the tea will be sweeter and milder.
What you need
- Large glass jug (such as the Hario Filter-in Bottle)
- 15g of tea leaves
- 750ml of water
How to make
- Put 15g tea leaves inside the jug
- Add 750ml of water
- Set aside in the fridge to steep for 3-6 hours, or even overnight
- Stir the leaves to release the flavour and aroma, and serve
