How to Cold Brew Ryokucha Green Tea
Japanese Ryokucha (緑茶: meaning Green Tea) contains many components good for health.
But have you ever heard about the health benefit of that cold-brewed green tea?
Cold-Brewed Ryokucha Green Tea
Cold-brewed Ryokucha also brings positive effects on the body. But they are different from the ones with hot-brewed green tea.
The cold tea is umami-rich like high-grade Gyokuro (玉露) tea, even when made from inexpensive tea leaves.
Why is it Umami-Rich?
Here are two main reasons why cold-brewed Ryokucha has plenty of umami compared to hot-brewed green tea.
- When Ryokucha green tea is brewed with low-temperature water, it doesn’t generate bitterness and astringent taste from catechins.
- Instead, the umami component, theanine, is extracted a lot.
So cold-brewed Ryokucha has a rich sweetness, packed with umami compared to hot-brewed green tea.
- Cold-brewed Ryokucha contains little catechin with an excellent antioxidant effect inhibiting the growth of human cancer cells. But it is instead rich in epigallocatechin that activates macrophages, a type of immune cell, and helps enhance immunity.
- Besides, unlike hot-brewed green tea, cold-brewed one contains little caffeine, so it is safe for children.
How to Make it
Lastly, I will introduce one of the best ways to cold brew Ryokucha green tea introduced in a TV show.
The method will bring out the best taste and give you the perfect refreshment for the hot summer season.
|Ryokucha green tea leaves
- Put the Ryokucha green tea leaves in a Kyusu teapot and pour in the iced water.
- Let it rest for over 5 minutes.
- Brew and enjoy the cold green tea!
Although you use a generous amount of tea leaves for this recipe, you can brew and enjoy the chilled Ryokucha tea many times by adding additional iced water.