With the rainy season subsiding, we’re experiencing one hot day after another. Nothing beats drinking a cold and refreshing beverage in this kind of weather, does it not? Today, we’ll be talking about iced tea. Tea sold in plastic bottles has become quite popular recently, but it isn’t nearly as delicious as freshly brewed tea from a teapot.

The simplest way to make iced tea is to brew the tea with hot water, and then mix it with ice until cooled. But doing so will water down the tea’s flavor as the ice melts, so you’ll need to make your tea on the stronger side to counteract this. The flavors of tea made in hot water are sweet, astringent, and bitter. My recommended preparation is to seep it with cold water. You put your preferred tea in the pot, then patiently seep it with cold water for about 10 to 15 minutes. Then, you should notice the cold tea turning yellow in color. This stage features a characteristically sweet flavor. The amino acids producing the sweet taste are extracted even at low temperatures. Seeping the tea with hot water will also release catechins, which are responsible for the astringent and bitter tastes found in tea. This is why teas such as Gyokuro are said to be most delicious when brewed at slightly warm temperatures.

Originally, tea was introduced to Japan from China in the Nara Era. Matcha, or green tea, was the first to be introduced in the Kamakura Era, and then Sencha was introduced thereafter. At that time, preparing and drinking tea was already commonplace in Chinese households, which is why “tea ceremonies” came to be known as a tradition in Japan.

In closing, I also recommend you try eating the tea leaves that are leftover in the teapot after brewing. Tea leaves are cultivated without any pesticides, and they are brimming with nutritional value. You can eat them with ponzu and bonito flakes sprinkled on top. In Shizuka, some people also enjoy the tea leaves with bits of fried tempura. Please give it a try.

Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.

http:///www.sushi-tokyo.jp/blog-headmaster

Photo source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.

http:///www.sushi-tokyo.jp/blog-headmaster