Difference between revisions of "Mizudashi"
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{{#ev:youtube|v=F7xvmeg7Tv0|400|right|Tee KALT aufgießen? COLD Brew vs. ICE Brew}} | {{#ev:youtube|v=F7xvmeg7Tv0|400|right|Tee KALT aufgießen? COLD Brew vs. ICE Brew}} | ||
| − | '''Mizudashi''' (水だし) | + | |
| + | '''Mizudashi''' (水だし) is the Japanese method of cold brewing tea. In contrast, [[Koridashi]] involves using ice cubes instead of cool water. The process of steeping with hot water is known as [[Nurudashi]]. Cold brewing, whether with cool or ice-cold water, allows for a slower extraction of flavors, resulting in a smoother and less bitter tea. This method is particularly popular during hot weather, providing a refreshing and thirst-quenching alternative to traditionally brewed hot tea. It's a delightful way to enjoy the nuanced flavors of tea while keeping cool and hydrated. | ||
== Siehe auch == | == Siehe auch == | ||
Revision as of 07:39, 2 December 2023
Mizudashi (水だし) is the Japanese method of cold brewing tea. In contrast, Koridashi involves using ice cubes instead of cool water. The process of steeping with hot water is known as Nurudashi. Cold brewing, whether with cool or ice-cold water, allows for a slower extraction of flavors, resulting in a smoother and less bitter tea. This method is particularly popular during hot weather, providing a refreshing and thirst-quenching alternative to traditionally brewed hot tea. It's a delightful way to enjoy the nuanced flavors of tea while keeping cool and hydrated.