Kouridashi, a small cup of special tea
Live MintOver the weekend, browsing at a book store, I saw a book, The Wisdom Of Tea: Life Lessons from The Japanese Tea Ceremony by Noriko Morishita. With the synchronicity that comes into play when you least expect it, I was also introduced this week to kouridashi, the Japanese method of steeping tea in ice. To steep tea in the kouridashi style, take one to one-and-a-half teaspoons of whole leaf tea and a couple of large ice cubes. This slow steeping—a couple of hours or more at least, depending on how much tea you are making—produces a concentrated, flavourful tea with less of that bitterness you get when you over-steep with hot water. Not unlike a cold brew method but this is quicker than the cold brew—though not as quick as making a hot tea and adding ice to it.
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