Mizudashi Cold Brew

The KEIKO green teas from early pluckings are usually Fukamushichas, which develop a great aroma due to the high degree of steaming, even when prepared cold.

In the so-called Mizudashi 水出し（みずだし）the green tea is infused with cold water for a refreshing tea treat in summer.

The infusion with cold water thereby causes less tannins and caffeine to be released from the leaves, so that the tea hardly becomes bitter even with a longer infusion time. Instead, the sweet aroma of the heat-sensitive L-theanine unfolds particularly well, which characterizes especially the Kabusecha early pluckings. The infusion stores well in the refrigerator and often remains bright green for several hours. If, on the other hand, the tea is brewed warm and then cooled down, it loses its beautiful green color and quickly becomes bitter in aroma.

So what teas are suitable for a Mizudashi cold brew?

The tea should be from an early plucking, such as Shincha Classic, and should be at least medium steamed (Chūmushi or Fukamushi) - the stronger the steaming, the higher the extract content (this applies to both hot and cold infusion).

Tip: In the KEIKO store you will find the appropriate items if you set the filter "cold brew" or look under this blog, which KEIKO teas are suitable for cold infusion!

Methods for cold infusion

the classic - in a Kyusu oder or a teabottle with filter: Like the hot infusion, put the tea in the pot, but fill it with cold water instead of hot. 4-5 minutes infusion time is sufficient for a Fukamushi Cha for a fresh green infusion. For less steamed teas like Gyokuro, it may be a few minutes more. Even specialties such as Hojicha can be prepared as iced tea with a brewing time of about an hour. >In principle, infusion with a bottle works in the same way; the Filter-in-Bottle, for example, is suitable for this.
Like the hot infusion, put the tea in the pot and fill it with cold water. 4-5 minutes brewing time is sufficient for a Fukamushi Cha for a fresh green infusion. For less steamed teas like Gyokuro, it may be a few minutes more. Even specialties such as Hojicha can be prepared as iced tea with a brewing time of about an hour. In principle, infusion with a bottle works in the same way; the Filter-in-Bottle, for example, is suitable for this.
for purists - in the glass: probably the simplest variant, ideal when no teapot is at hand on the road, but also a practical solution for home: simply put the tea leaves directly into a glass or bottle and fill with water. After a few minutes of infusion, stir until the water turns green and wait until the leaves settle to the bottom. Enjoy and refill. If the water is cold, the tea will not become bitter even with a longer infusion time! The tea leaves can also be drunk or eaten - they still contain a lot of good ingredients! (Check our recipes for a tasty green tea pesto!)

for connaisseurs the Slow-Drip method: Even the preparation has something meditative. Drop by drop, the water in the Ooika Cold Drip green tea maker runs over the tea leaves, through the filter and collects in the lower container to an intensely aromatic tea experience. Take your time - it's worth it!

the quick fix - mizudashi teabags: the easy Ice Tea tea bags refined with a touch of Hojicha and some matcha powder conjure up fresh green iced tea in seconds - just put a bag in a water bottle, close, shake, ready! Prepared cold a refreshing thirst quencher come warm infused the roasted flavors of easy Icetea to the fore for the colder days - the perfect companion for travel, outdoor & sports.

Tipp: For the hottest summer days, all this can be enhanced with the ice infusion 氷り出し（こおりだし/Koridashi): instead of water, ice cubes are added directly to the tea leaves. (Let it melt and enjoy!

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