Idea #1. If you find yourself with a morning on your hands, capitalize! Brewing gyokuro kouridashi style, also known as cold brewing, takes a bit of time, but is an incredible way to distill the essence of your tea.
2. add 8 grams of gyokuro to a cold teapot
3. add 3 medium sized ice cubes.
4. cool a bit of boiled water, add maybe half an ounce of hot but not boiling water over top the ice to aid in melting.
5. play with your cats for 15 mins. Tea can be steeped much longer this way as cold water will not draw our the natural astringency like hot water does.
6. slowly pour out the tea making sure to shake out the last drops.
7. enjoy the essence of gyokuro. the quality of the tea will indicate the experience. I used our Ayame and found it buttery, meaty and completly free of astringency. You might be cringing at the idea of cold tea being meaty…but the amino acid content in shaded tea can mimic the mouth feel of braised protein. I can’t get enough. Additional notes were:
steamed greens, cherry, cola, pine and lillies (lillies were once in the same family as asparagus so they get referenced frequently)
Again, this is a great way to observe how brewing plays such a major role in a teas flavor profile. One tea is really many teas. Brewing can draw out several versions of the teas flavor. Have fun.
any questions: firstname.lastname@example.org