We would like to introduce some traditional iced tea recipes. We are certain
that they will enrich your green moments this summer season!
In Japan, we have been enjoying iced green tea for many years! This tradition
is as unique to Japan as fine Japanese green tea, because Japan has been
blessed with clean and pure water since old times. It is the perfect refreshing
drink for a hot and humid summer day, which there are many of in Japan!
There are three different ways to brew Iced Gyokuro or Sencha. Each extracts
the taste and constituents in a unique way. You can choose and enjoy brewing
each way, considering the purpose or taste you like the best.
| (1) Brewing by ice |
This brewing technique is a time consuming process, but provides the most noble taste and atmosphere, which is suitable for the highest grades of Gyokuro and Sencha. This brewing technique creates a finished tea that is low in Caffeine, since Caffeine is extracted best in hot water.
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- Place 7 to 8g (1.5 tablespoons) of Gyokuro or Sencha tea leaves into the Kyusu (teapot).
- Fill the Kyusu with pieces of ice.
- Wait for the ice to thaw naturally at room temperature (do not heat the
Kyusu).
- It is finished when the pieces of ice are fully thawed.
- Pour the tea from the Kyusu into each glass alternately little by little,
so that the quantity and taste of the tea is equal in each glass.
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(2) 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 with pieces of ice.
Particularly in the case of Sencha, you can enjoy the refreshing and astringent
taste that Sencha is well-known for, because this hot brewing technique
extracts Catechin and Caffeine that are 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 middle and high grades of Gyokuro
and Sencha.
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- Place 7 to 8g (1.5 tablespoons) of Gyokuro or Sencha tea leaves into the
Kyusu (teapot).
- Pour 200cc 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 flavor.
- Pour tea from the Kyusu into each glass filled with pieces of ice to cool the tea quickly. Pour alternately little by little, so that the quantity and taste of the tea is equal in each glass.
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(3) Brewing by cool water
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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 all grades of Gyokuro and Sencha
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- Place 7 to 10g (1.5 to 2 tablespoons) of Gyokuro or Sencha tea leaves into
the teapot (or large size Kyusu).
- Pour 500 to 1000cc of cool water into the teapot (or large size Kyusu)
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.
- (When you brew tea in this way, it is convenient to use a teapot for iced tea like the picture that is designed to brew iced tea. It is available at Hibiki-an's Tea Ware category. You can visit Iced Tea Pot page by clicking here; Iced Teapot, Glass Teapot)
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Sen no Rikyu (1522 - 1591) who created the Japanese Tea Ceremony, unfortunately
did not include a recipe for Iced Matcha in his teachings. It was invented
later by an instructor of the traditional Tea Ceremony. But this instructor
had to enjoy it by himself in secret because only hot Matcha was allowed
in the formal Tea Ceremony. Fortunately today we do not need to be secretive
about enjoying delicious Iced Matcha!
- Cool the Matcha bowl in the refrigerator in advance.
- Sift the matcha in order to prevent lumps, so the flavor and texture will
be smooth and mellow.
- Pour 2 Chashaku (traditional bamboo spoon) or 1 teaspoon of sifted Matcha
into the Matcha bowl that has been cooled in advance.
- Pour 70cc of 32F (0C) temperature water into the Matcha bowl and whisk
with the Chasen (bamboo whisk) until the tea gets frothy. Matcha gets frothy
when it is mixed with either cold 32F (0C) temperature or hot boiling water.
- Iced Matcha is also delicious served with milk and sugar as chilled Matcha au Lait.
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Iced Houjicha is made from roasted green tea also known as Bancha.
Traditionally, tea farmers exhausted from working in hot summer weather would take a break and enjoy Iced Houjicha. First, they would boil water and tea in a kettle. Then they would cool it off by submerging the kettle of tea in a nearby brook. In fact, most everyone in Japan, not just farmers, traditionally enjoyed Iced Houjicha in the summer season. Houjicha hardly contains Caffeine but it does contain beneficial Catechin. Also Houjicha is a good affordable everyday tea. Iced Houjicha is a source of health for farmers in the hot summer season.
There are two ways to make Iced Houjicha. If anything, we recommend you try the Traditional Japanese farmer's recipe at least once!
| (1) Traditional Japanese farmer's recipe |
- Boil water in a large kettle (about 2 liters)
- Pour 1/2 cup of Houjicha tea leaves into the kettle and boil for 2 minutes.
- After cooling it a little, fully chill the tea in the refrigerator.
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| (2) Brewing by using Kyusu (teapot) |
- Place 10g (3 tablespoons) of Houjicha tea leaves into the Kyusu.
- Pour 200cc of boiling temperature of water into the Kyusu.
- Wait for 1 minute. You'll want to brew the tea quite strongly because
later the thawed ice will weaken the flavor.
- Pour tea from the Kyusu into each glass filled with pieces of ice to cool the tea quickly. Pour alternately little by little, so that the quantity and taste of the tea is equal in each glass.
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If you have neither Kyusu nor teapot with a fine mesh filter, it is easy
and convenient to prepare iced Japanese tea using Hibiki-an Teabags. Using
our tea bags, you can prepare iced Japanese tea as explained in the above
recipes. Each individual tea bag from Hibiki-an contains 5 grams of tea
leaves.
Also, if you use Hibiki-an Teabags, you can prepare iced Japanese tea in
a canteen or water bottle and bring it along to the office, the beach,
or anywhere!
| Preparing Iced Japanese Tea in Canteen |
- Place 1 to 3 individual tea bags into a canteen, depending on the size of the canteen (1 tea bag per 250cc or 400cc of water).
- Fill the canteen with water and pieces of ice.
- It will finish brewing in 3 to 6 hours.
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Here are some new iced tea recipes for you to enjoy. Once you try it, you're sure to love the pure refreshing taste, which brings energy and hydration in hot weather. It's easy to prepare as well; just follow the quick and easy recipes below. We hope you'll try iced green tea and enjoy a refreshing green moment this summer season!
(1) Snowy Mountain Mint Gyokuro
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- Simply add a mint leaf or sprig in a glass of iced Gyokuro.
It makes a very refreshing cold drink for the hot summer season, like a cool winter breeze!
- (*) You can also enjoy this Iced Sencha recipe made with Gyokuro.
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(2) Sunny Lemon Sencha
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- Make iced Sencha as usual and add a slice of lemon for each cup.
This is a healthy and refreshing drink.
Like mineral water, this drink goes well with any kind of meal.
It's rich in vitamin C and other nutrients.
- (*) You can also enjoy this Iced Sencha recipe made with Gyokuro.
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(3) Soothing Honey-Lemon Matcha
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- Make iced Matcha and add a slice of lemon and a bit of honey. Mix well.
This makes a smooth and lovely drink that is quite soothing in the summer heat and is also good for a sore throat!
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(4) Sparkling Matcha Soda
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- Make iced Matcha and add Soda.
Add syrup and a slice of lemon if you want.
This makes a fun and fizzy drink for summer that is both cool and refreshing!
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(5) Cool and Creamy Summer Houjicha
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- Add a few drops of milk to your Houjicha cup.
Because its taste is quite similar to English black tea,
it makes a perfect healthy alternative to English black tea.
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(6) Spicy Ginger Houjicha
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- Add just a drop of ginger juice.
You may add syrup if you want.
This drink is a bit spicy.
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The most important constituents of green tea are Catechin (a bioflavonoid), Theanine (an amino acid), and Caffeine. These elements characterize the taste and aroma of Japanese green tea.
Taste and aroma
Catechin: refreshing aroma and astringent taste
Theanine: sweet taste and mellow aroma
Caffeine: a little bitter taste
The temperature that each is extracted in water
Catechin: over 167 - 176F (75 - 80C)
Theanine: equally extracted both in low and high temperatures
Caffeine: extracted well in high temperatures only
In what kinds of green tea is each constituent found?
Catechin: Much Catechin is found in tea leaves that are flooded with sunlight. So tea leaves such as Sencha and Houjicha (Bancha) are rich in Catechin.
Theanine: Much Theanine is found in tea leaves of Ichibancha (the first pick of the year). Gyokuro and Matcha are especially rich in Theanine because the tea leaves are grown in defused sunlight before harvest.
Caffeine: Sencha, Gyokuro, and Matcha have more and Houjicha has very little. In general, cold brewed teas have less Caffeine because Caffeine is extracted best in hot water.
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(Iced Gyokuro)
