Iced Gyokuro and Sencha Using Konacha

(NOTE) This page is NOT for order page, but only to share a recipe.

For Iced Gyokuro and Sencha Using Konacha, we highly recommend using our Gyokuro Konacha Super Premium, Gyokuro Konacha and Sencha Konacha. (check Konacha page)

Iced Gyokuro and Sencha Using Konacha: Konacha brews quickly and flavorfully in about half the time as regular Gyokuro or Sencha tea leaves, so Konacha is perfect for Iced Gyokuro and Sencha. You can prepare Iced Gyokuro or Sencha in two ways, (1) Brewing by hot water once and cooling quickly, and (2) Brewing by cool water. The same two methods are used to make iced tea with regular Gyokuro and Sencha.

(How to make Iced Gyokuro and Sencha Using Konacha)

(1) Brewing by hot water once and cooling quickly
This brewing technique involves brewing the tea in hot water, then cooling it quickly by pouring the hot tea into a glass filled up with pieces of ice.
This hot brewing technique extracts Catechin and Caffeine that is not extracted by brewing with ice or cold water. This way is also suitable when you wish to enjoy the healthful benefits of Catechin and Caffeine, such as when you would like to concentrate or have energy.
This way is suitable for Gyokuro and Sencha Konacha.

- Place 7 to 8g (1.5 tablespoons) of Gyokuro or Sencha Konacha tea leaves into the Kyusu (teapot).
- Pour 200ml (7.04fl oz) of 176F (80C) temperature of water into the Kyusu.
- Wait for 2 to 3 minutes. You'll want to brew the tea quite strongly because later the thawed ice will weaken the f lavor.
- Pour tea from the Kyusu into each glass filled up with pieces of ice to cool the tea quickly. When doing it, pour alternately little by little, so that the quantity and taste of the tea is equal in each glass.

(2) Brewing by cool water
This brewing process is easy to do and creates tea which is easy to store and preserves well. You can enjoy the smooth and mellow taste of both Gyokuro and Sencha without any bitter notes because Caffeine is not extracted in cold water.
This way is suitable for Gyokuro and Sencha Konacha.

- Place 5 to 8g (1 to 1.5 tablespoons) of Gyokuro or Sencha Konacha tea leaves into the Kyusu (teapot).
- Pour 500 to 1000ml (17.6 to 35.2fl oz) of cool water into the tea pot and store in the refrigerator for 2 to 6 hours.
- In order to equalize the taste of the tea, shake the Kyusu horizontally before pouring the tea into each glass.

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