Cold brew sencha, the lazy way

I resisted cold brewing for years because it sounded like a project. It isn't.

Ten grams of sencha in a litre jar, fill with cold filtered water, lid on, into the fridge before bed. In the morning, strain it into a bottle. That's it.

Cold water pulls out the sweetness and almost none of the bitterness, so even a fairly ordinary sencha tastes rounder than it does hot. It keeps for two days, though it's best on the first.

Small tips

Use a bit more leaf than you would for hot tea. Don't leave it longer than about twelve hours or it starts to taste grassy. And a slice of lemon peel in the jar is a nice change once in a while.

← All notes