Cold-Brewed Gyokuro

Instructions

1. Prepare the tea leaves
   Measure 10g of gyokuro tea leaves using a scale for accuracy. If using a bamboo scoop, this is approximately 5-6 heaping scoops. Place the leaves in your glass teapot or pitcher.
2. Add ice water
   Pour 500ml of filtered ice water (water that has been chilled with ice and then strained) over the tea leaves. The water temperature should be between 35-40°F (2-4°C) for optimal extraction.
3. Cold steep the tea
   Cover the teapot and allow the tea to steep at room temperature for 45 minutes. Unlike hot brewing methods, cold brewing extracts different compounds from the leaves, resulting in a sweeter, less astringent flavor profile with reduced bitterness.
4. Strain and serve
   After steeping, slowly pour the tea through a fine mesh strainer into small ceramic cups, dividing equally. The resulting liquid should be pale yellow-green with a glossy appearance. For an elegant presentation, place the cups on a wooden tray with a small dish containing the used tea leaves to showcase their quality.