Gyokuro is one of Japan's highest regarded teas for it's demanding growing methods and requiring a high level of technical skill to produce. Brewing this tea is equally challenging in terms of using the right water temperature, and amount of water to tea ratio. However, there is one fail proof way that is seasonally appropriate for the summer! Kouridashi or ice brewing is a simple and unique way to perfectly make any Gyokuro by using a large piece of ice and laying it on top of the tea. After about 30minutes enough of the ice should have melted to gradually steep the tea and provide a small amount of pure umami! Throughout the day as the ice melts you can continue to enjoy the delicately brewed tea.
120ml houhin, shiboridashi, or a spouted bowl
10g of Gyokuro
1 large ice cube (several smaller ones will do but will melt much faster)
1 small glass or cup
Add the tea to the bottom of the bowl and try to create one small pile for the ice cube to lay on.
Allow the ice to slowly melt and when a small pool of liquid is visible, pour it into your cup, keeping the ice and tea in the bowl.
Continue to pour yourself a small amount at a time for optimum sensory impact but enjoy it within half a day to keep the leaves from oxidizing. Feel free to add more ice to continue brewing the tea.
Tea Dealers Uji Gyokuro