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Japanese Iced Tea Preparation

Iced Tea Preparation

Iced Netto Gyokuro

Iced green tea makes a refreshing and invigorating beverage during the summer months. It is delicious as a morning pick-me-up or after any form of aerobic exercise.

Water quality is important, it is best to use purified or distilled water to prepare iced green tea.

Use a pyrex or heat resistant glass container (a spare pyrex coffee container will work just fine).

With our teabags:

1. Pour 500cc (16 ounces) of room temperature water into the container.

2. Add the teabag. Move it back and forth slowly several times. Please note that you move the teabag back and forth, unlike preparing hot tea.

3. After 15 seconds or so of moving the teabag back and forth place the container in the refrigerator. Leave the teabag inside.

4. Chill for one hour. Take the container out of the refrigerator, remove the teabag, then pour yourself a glass of the finest iced green tea you can make with a bag!

You can also make iced tea with loose tea leaves. Iced Netto Gyokuro is wonderful.

For preparing iced green tea with loose tea leaves:

Pour hot water over double the amount of tea that you would normally use for hot tea. Fill the container until it is half full. After the tea has steeped for about 2 minutes put ice into the container until it is full. Most of the ice will melt almost immediately and dilute the tea to its proper level. After approximately 3 minutes you can pour over ice and serve.

Some people like to pour it over a tea net to trap all of the loose leaves. Some don't. It is delicious both ways. If the container you use doesn't have a lid that traps most of the leaves then you should use a net.

Iced Matcha

For iced matcha: Add 1 teaspoon of Matcha to 6 ounces of hot water and whisk with the bamboo whisk to make a small amount of thick green tea. Pour into a glass filled with ice cubes.

Preparing iced tea via these methods will preserve the taste, aroma, color, and health enhancing qualities of the tea. :-)

This article was published on Monday 29 November, 2010.
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