It’s a hot summer day. You want some iced tea, but want a more rewarding flavor payoff. The answer? koori dashi-cha. The Japanese method of ice brewing tea. It’s not just a great way to cool off and enjoy a richer tea, it’s also a good way to test your patience and mindfulness. Ice brewing tea takes a much longer time than your usual cold brew or traditional Iced tea. Ice-brewed tea is exactly what it sounds like: placing loose leaf tea and ice in a vessel…and waiting. It can take anywhere from half an hour to two hours, depending on the temperature of the room and also how much ice is involved.
I have read somewhere that placing the ice on top of the tea can produce an unfavorable result, but I have done it that way many times with a very pleasant flavor. If you want to be a bit more caring towards your tea, it could be better to place the ice in your vessel and the loose tea directly on top. Some people will tell you to use a specific amount of ice and make sure your ice is made with the same water you brew your tea with. I think it’s most important to at least use twice the amount of tea or more than usual. I often will do about 7 grams. I usually use my kyusu, or Japanese side-handle tea pot, but any tea pot or cold brew pitcher should do the trick. You will also get the best results with high quality spring teas, but I wouldn’t count out any other tea that strikes your fancy. I actually went with a Japanese lightly pan-roasted green known as kamairicha. It has a wonderful almost fruity and nutty aroma.
When letting the ice melt, try to find something relaxing or mindful to do. I’m guilty of just wanting to entertain myself 24-7, but it’s very important to take some time to just do nothing. I have started trying to meditate. This doesn’t necessarily mean that you must meditate for an hour, but maybe set aside 20 min. Try to resist the urge to check on the melting ice. Paint a picture, read a book, learn more about the tea you are awaiting patiently. I’ll be honest though…today I did some house work while I waited. In a perfect world, we could all relax more. House work needs to get done though, so no worries. All I can say is ice-brewed tea is worth the wait no matter what you end up doing in the interim.
Tea brewed with hot water is of course a test of mindfulness as well. You are reminded that slowing down, weighing the tea, and brewing water to the perfect temp can really allow you to clear your mind’s cache of info and noise. I still often brew hot tea even in the summer. With that in mind, there is just something so rewarding about ice brewing. It’s hours waiting for just a small concentrated cup. Perhaps just a few sips. Every sip is richer and fuller than the last. Did I mention that ice brewing brings out less caffeine too? Most caffeine is activated with hot water, so it could be a good way to enjoy tea in the evening. There is even less bitterness and astringency so it goes down smoothly. The kamairicha makes an especially delightful ice brew. It becomes more mellow with a thicker mouthfeel and a more emphasized fruity and nutty character.
Whenever I try ice brewing a tea, I’m amazed at the different flavors that are pulled out. It’s as if I’m trying the tea for the first time. This method could even work to convince you to like a tea you thought you didn’t like when brewed with hot water. Maybe you could give it a try? Let me know what you think, and I hope it brings you peace on a hot day.
Dina's Tea Notes 