One of our all-time favorite presentations and thirst quencher for cold brew tea is using deep steamed sencha.  The beautiful bright green color of the liquid is almost fluorescent and so captivating. 

It is also a fail proof way of making Japanese green tea without any lingering bitterness!  Cold brewing extracts more of the Amino Acids that create sweetness and umami in tea and none of the bitter components and less caffeine.

Tannins, which created astringency, and caffeine are extracted at high temperatures. 

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What you will need:

1 Liter pitcher

1 Liter filtered or bottled water at room temperature

20g or 2-3 tablespoons of Tamaryokucha Sencha (Okuyutaka or Tsuyu Hikari)

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Add tea to the pitcher and add water. 

Place in the fridge and allow to chill for at least two hours or overnight. 

Once the water is chilled enough, it won't make the cold brew any stronger so you won't have to worry! Make sure you have a strainer so that you catch the leaves as you are pouring out of the pitcher. 

Hack:  If you don't have a pitcher or filtered water, just buy 1L bottled water.  Pour out a little bit to make room, add the tea, and then replace the water you poured out and simply let chill.  You can take this to the office, gym, or picnic! 

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