Mizudashi
Mizudashi (水だし) is the Japanese method of cold brewing tea. This technique involves steeping tea leaves in cool or cold water for an extended period, typically several hours. The slow extraction of flavors at a lower temperature results in a tea that is smoother, less bitter, and more refreshing than hot-brewed tea. Mizudashi is often used to prepare green teas such as Sencha, Gyokuro, or Hojicha, as well as other types of tea like black or herbal varieties.
Cold brewing is especially popular during the hot summer months in Japan, providing a thirst-quenching alternative to traditionally brewed hot tea. It not only helps to preserve the delicate aromas and flavors of the tea leaves but also reduces the release of tannins, which can contribute to bitterness in hot brews. Mizudashi tea is often described as having a lighter, sweeter, and more subtle flavor profile.
In contrast to Mizudashi, other cold tea brewing methods include Koridashi, which uses ice cubes instead of cold water. Koridashi is considered an even gentler brewing method, producing an extremely concentrated and aromatic brew. Another related technique is Nurudashi, where tea leaves are steeped with warm water rather than hot or cold, resulting in a middle ground between cold and hot brews in terms of flavor intensity.
Mizudashi tea can be prepared using various vessels, such as teapots, pitchers, or specialized cold brew bottles, and can be refrigerated for convenience. The ease of preparation and the cooling properties of cold-brewed tea have made Mizudashi a popular way to stay hydrated while enjoying the nuanced flavors of tea.
== Preparation Method == To make Mizudashi tea, a standard ratio is about 10 grams of tea leaves per liter of cold water. The tea is allowed to steep for at least 2-6 hours in the refrigerator, depending on the desired strength. Some teas, like Gyokuro, may benefit from even longer steeping times to bring out their unique umami flavor. The cold brew tea can then be strained and served over ice or chilled as is.
Mizudashi tea can be enjoyed plain or sweetened with honey or fruit slices, depending on personal preferences. Some tea drinkers also experiment with blends of herbs and flowers for added complexity.
Benefits of Mizudashi
One of the main benefits of cold brewing is that it preserves the natural antioxidants found in tea, such as catechins and polyphenols, which are often diminished in hot water extractions. Cold brewing is also said to enhance the sweetness and roundness of the tea's flavor, making it an ideal option for those who find hot-brewed teas too astringent or bitter.
In addition, cold-brewed teas are less likely to cause stomach irritation, as the lower temperature reduces the release of caffeine and tannins, making it a more stomach-friendly option for those sensitive to these compounds.