Kōridashi: The Art of Brewing Tea with Ice
Ever heard of cold brewing tea? It's a popular method where tea leaves are steeped in cold water for hours, creating a refreshing drink. But have you ever tried ice brewing? This lesser-known technique, called kōridashi, involves letting ice melt over the tea leaves, transforming the brewing process into a slow, meditative ritual. Wondering what makes this method so special?
Let’s explore kōridashi and see how it transforms tea brewing into a truly artistic experience.
How to Brew Kōridashi Tea
Choose Your Tea: High-quality green teas like gyokuro or sencha are ideal. These teas have a delicate complexity that unfolds beautifully with slow, cold extraction.
Prepare Your Vessel: Use a small teapot or a large cup. Add a generous amount of tea leaves—more than you would for hot brewing.
Add Ice: Cover the tea leaves with ice.
Wait and Watch: Find a quiet spot, perhaps by a window or in a garden, and let nature take its course. As the ice melts, it slowly seeps through the tea leaves, extracting their essence drop by drop.
The Benefits of Kōridashi
Smooth Flavour: Kōridashi tea is intensely flavourful and incredibly smooth, without the bitterness often found in hot water extractions.
Refreshing and Nuanced: The slow melting process creates a brew that is subtly sweet with umami notes, making it refreshing and deeply satisfying.
Mindfulness: This method encourages a slower pace, allowing you to appreciate the beauty of waiting and the sensory journey of tea-making.
Why Choose Kōridashi?
Kōridashi is an intriguing and enjoyable method for all tea enthusiasts, whether you're a seasoned connoisseur or a curious novice.
For tea lovers, it offers a new way to explore the intricate flavours of their favourite teas, revealing subtle nuances often missed with traditional hot brewing.
For beginners, kōridashi is an accessible and engaging introduction to the world of tea, encouraging a mindful approach that fosters a deeper appreciation for the drink.
This method invites you to slow down, savour the process, and enjoy the sensory journey as the ice gradually melts and the tea’s essence unfolds.
So, next time you make tea, embrace the art of kōridashi. Appreciate the deliberate, unhurried process. Let the ice melt naturally, let the tea reveal its true character, and discover a uniquely rewarding tea experience with kōridashi.
Exploring Mizudashi: Cold Water Brewing
While kōridashi focuses on the gradual melting of ice, mizudashi offers another captivating approach to cold tea brewing. Mizudashi involves steeping tea leaves in cold water for several hours, creating a different yet equally enjoyable experience.
How to Brew Mizudashi Tea
Select Your Tea: Just like with kōridashi, high-quality green teas such as sencha or gyokuro work wonderfully for mizudashi.
Prepare Your Vessel: Use a large pitcher or a cold brew bottle. Add a generous amount of tea leaves—typically about 10 grams (0.35 oz) of tea per litre of water (33 oz).
Add Cold Water: Pour cold or room-temperature water over the tea leaves.
Steep: Place the vessel in the refrigerator and let it steep for 4 to 8 hours. The longer the steeping time, the richer the flavour.
Serve: Once the tea has steeped to your desired strength, strain the leaves and pour the tea into a glass with ice, if desired.
What to Expect from Mizudashi
Mizudashi tea is smooth, refreshing, and less intense than kōridashi. The cold water extraction brings out delicate flavours and aromas without any bitterness. It’s a perfect beverage for hot days, offering a crisp, clean taste that is incredibly thirst-quenching.
In comparison, kōridashi’s slow ice melting process results in a richer and more concentrated brew, ideal for those who want to take their time and fully immerse themselves in the tea experience. Both methods highlight the versatility and depth of green tea, offering unique ways to enjoy this ancient beverage.