Use a cocktail shaker
or jar with a tight lid
for this recipe
MATCHA TEA COLD BREW
Sip on a cold brewed cuppa this summer from loose
leaf tea specialists, The Gilded Teapot’s Jo Davies
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First popularised in Asia, most notably Japan, cold brew teas are served up and down
the country as a refreshing remedy during the muggy, humid summers. One of the
interesting things about cold brew tea is that a very different chemical process takes place
to that of hot water. Higher temperatures encourage the leaves to release their many
compounds and potentially bitter substances faster. However, the cold brew process
reveals an entire new world of soft, sweet, grassy flavours with a rich touch to the palate.
One of our favourite teas to use for cold brew is Japanese organic Sencha Superior and
is beautifully simple to make. The first method is add the Sencha to your teapot and fill it with ice cubes. Once enough of the
cubes have melted to fill your cup you can strain the infusion and enjoy. The other method is to add the tea leaves to cold water
and infuse for 5-8 minutes. You can re-infuse these leaves several times, so you can enjoy your cold brew throughout the day.
But here’s one of our favourite sunny day concoctions – a shaken matcha cold brew finished with lime and mint. Matcha is a
fascinating, shade-grown green tea upon which the Japanese tea ceremony is built. These soft, sweet leaves have been ground
to form a fine powder which, when whisked into water, forms a vibrant, velvety infusion. While delicious as a tea in its own right, it
pairs well with other flavours – in this instance, the grassy matcha with fresh mint makes for a deeply refreshing cup.
Ingredients Method
For each ja r:
1.5 tsp matcha
1 slice of lime
Handful of fresh mint
Spring water
Ice
1 tsp sugar
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1. Sift the matcha into a dish
and pour on a little spring
water. Give this a good whisk
until it is nice and smooth with
no lumps, and pour it into the
jar. Add the mint leaves, lime
slice and sugar (if you’d like it
on the sweeter side) and give
it all a good muddle.
2. Add the ice cubes to fill
around 2/3 of the jar, screw
on the lid tightly, and give it a
really good shake for at least
10 seconds.
3. Take off the lid and top up
the jar with spring water. Stir
and garnish with more fresh
mint and lime to finish.
Variation:
Looking for a cold brew with a
bit of poke? You can easily turn
this shaken tea into a Matcha
Mint Julep - simply add a shot
of bourbon to the matcha, mint
leaves and lime.