Bring out the sweet flavours of tea without the bitterness using the mizudashi or cold-brew method. When tea is brewed at a low temperature, the tannins and caffeine responsible for the bitterness and astringency of tea don’t dissolve into the water as much as when brewed at high temperatures, resulting in a sweeter, more nuanced cup that brings out the true, rich flavour of the tea leaves.
- Add 5 to 7 tsp (approx. 15g) tea leaves into the glass bottle.
- Fill the bottle with cold water.
- Pop on the lid and chill in the refrigerator for 3 to 6 hours. Brewing times will vary depending on personal taste and type of tea: green teas may be steeped for as little as one hour, while black, white and oolongs can be left overnight.
Alternatively, pour 200ml of hot water over the tea leaves and steep for 1 to 2 minutes, then top up the rest with cold water and allow to brew for a few hours in the fridge. This method will make a stronger infusion.
