Cold brewing sencha overnight is one of the simplest ways to make green tea and great for summer. Steeping in cold water instead of hot draws out the tea's natural sweetness while minimizing bitterness, resulting in a smooth, refreshing drink.
Servings: 1-2
Ingredients
- 2 tablespoons loose leaf sencha (Oyama Seicha Yabukita or Okumidori recommended)
- 2 cups cold filtered water
- 1 cups ice, for serving (optional)
STEPS
- Measure the tea: Add 2 tablespoons loose leaf sencha to a carafe, pitcher, or jar.
- Add cold water: Pour 2 cups cold filtered water of cold filtered water over the sencha. Stir gently to ensure all leaves are submerged.
- Steep in the fridge: Cover and place in the refrigerator to steep overnight.The slow, cold steep draws out sweetness while keeping bitterness low.
- Strain: Pour the tea through a fine mesh strainer or tea filter into a clean glass or serving vessel, removing all the leaves.
- Serve: Serve chilled over 1 cups ice, for serving (optional) if desired. The cold brew will keep refrigerated for up to 2 days.
Notes
- Ratio tip: A good starting ratio is 1 tbsp of sencha per 1 cup of water. Adjust to your taste: More tea for a stronger, grassier brew; less for something more delicate.
- Water quality matters: Filtered or spring water works best since sencha's subtle flavors can be affected by chlorine in tap water.
- Don't over-steep: Beyond 12 hours the tea can start to taste flat or slightly bitter. 6–10 hours is the sweet spot.
