From the guide Focus & Energy

Ice-brewed Gyokuro

Koridashi: ice melts over the leaves into a sweet broth.

40 min 2 small cups Iced Caffeinated Intermediate

Ingredients

6 ggyokuro or shaded sencha
150 gice cubes from filtered water

Method

  1. Put the leaves in a kyusu or small pot with a strainer.
  2. Cover with the ice cubes.
  3. Let it melt at room temperature, 30 to 40 min.
  4. Serve in small cups. Then make a quick steep with water at 60 °C.

Tip: Ice extracts mostly amino acids (umami and L-theanine) and very little caffeine: the calmest, most concentrated tea there is.

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