Cold Brew vs. Iced Tea | Which Method Makes the Best Cold Sencha?

Now that the heat of summer is bearing down on us, I thought it'd be nice to explore two different ways to enjoy cold sencha: cold brew and iced tea!

Cold brew, called mizudashi (水出し) in Japanese, simply means steeping the tea in cold water. This extracts proportionally more amino acids (umami and sweet compounds) than catechins (bitter-tasting compounds) and so results in smooth and round flavour.

Recipe:
6~10g of tea
400ml (13.5oz) cold water
A few hours (depends on temperature, agitation, and desired strength)

Iced tea is simply brewing the tea hot then quickly cooling it by pouring over ice. The hot brewing extracts proportionally more aromatic compounds and catechins, resulting in a brighter, more complex drink.

Recipe:
4g Sencha
100ml 70C (158F) Water
60-90 seconds (shorter for fukamushi, longer for regular sencha)
Pour over a glass of ice, ~200g

See my written blog on temperature's effect on sencha here: https://www.tezumi.com/blogs/tezumi-i...

00:00 - Introduction
00:20 - Cold Brew Bottles
00:20 - How to Make Cold Brew
02:40 - How to Make Iced Sencha
04:01 - Comparison
05:30 - Conclusion
05:55 - Final Notes

Tea and teaware Used:

Senryu Fukamushi Senhca:
https://www.tezumi.com/products/senry...

Hario Portable Cold Brew Bottles:
https://www.tezumi.com/products/hario...

Gyokko 250ml Kyusu:
https://www.tezumi.com/products/japan...

Links:
https://www.tezumi.com

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