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
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!