I'm pretty new with this method but I like Fukamushi Sencha using 4 or 5g of leaves covered by ice for 2 hours. I get a really strong and umami tea cup without bitterness. And you?
I use a borosilicate glass teapot...
Kori Dashi: what is your favourite cold brew Japanese green tea?
I'm actually cold brewing some fukamushi right now except I do it with room temperature water for 2 hours and then pour over ice. Fukamushi is a great tea for cold brewing due to the fact the broken up leaves infuse more quickly and the sweetness and umami are amped up.
I prefer to use high quality gyokuro and sencha to cold brew over ice. The concentrated liquor is best when leaf is optimal.
Another thread discussing cold brewing and good links.
viewtopic.php?p=14469#p14469
Another thread discussing cold brewing and good links.
viewtopic.php?p=14469#p14469
So you add ice only to have a colder liqueur?LuckyMe wrote: ↑Mon Jul 22, 2019 3:20 pmI'm actually cold brewing some fukamushi right now except I do it with room temperature water for 2 hours and then pour over ice. Fukamushi is a great tea for cold brewing due to the fact the broken up leaves infuse more quickly and the sweetness and umami are amped up.