Kori Dashi: what is your favourite cold brew Japanese green tea?

[luchayi]

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...

[LuckyMe]

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.

[Victoria]

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

[luchayi]

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.

So you add ice only to have a colder liqueur?

[LuckyMe]

So you add ice only to have a colder liqueur?

Yes, a few ice cubes and a little water if needed to dilute it to strength.

[Guy Juan]

I brewed a Gyoruko for 15 minutes in room temp water and it was awesome!

[luchayi]

I brewed a Gyoruko for 15 minutes in room temp water and it was awesome!

I never tried with gyokuro... only 15 minutes... really strong tea!

[Guy Juan]

I brewed a Gyoruko for 15 minutes in room temp water and it was awesome!

I never tried with gyokuro... only 15 minutes... really strong tea!

Not too strong if brewed in room temp water. Very good you should try.

[lUKAV28]

I brewed a Gyoruko for 15 minutes in room temp water and it was awesome!

I never tried with gyokuro... only 15 minutes... really strong tea!

Not too strong if brewed in room temp water. Very good you should try.

I second that, results in very thick, viscous umami brew