Koridashi (氷だし) is the Japanese method of pouring tea over ice cubes. In contrast, Mizudashi involves using chilled water instead of ice water. The process of steeping with hot water is known as Nurudashi. Cold brewing with ice imparts a rapid cooling effect on the tea, creating a refreshing and invigorating beverage. This technique is particularly favored during warm weather, offering a delightful way to experience the nuanced flavors of tea with a crisp and chilled twist. Nurudashi, on the other hand, refers to the traditional hot water steeping method, providing a versatile range of options for enjoying tea in various temperatures.