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Ingredients
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Cold Brew
Method
Cold Brew
Measure and prepare
Weigh 8 g of loose-leaf sencha. Use a scale if possible; 8 g for 1 liter yields a clean, balanced brew. Rinse and sanitize a 1–1.5 L pitcher or jar and the spoon you will use.
Add leaves to container
Place the 8 g of sencha leaves into the bottom of the pitcher or jar. Spread them evenly to allow water contact.
Pour cold water
Slowly pour 1 liter of cold filtered water over the tea leaves, ensuring all leaves are submerged. Do not stir vigorously; a gentle swirl to settle leaves is fine.
Steep
Cover the container and place it in the refrigerator. Steep for 6 to 8 hours for a bright, delicate flavor. If you prefer a slightly stronger cup, steep up to 10 hours (avoid much longer to prevent vegetal bitterness).
Strain
After steeping, strain the tea through a fine mesh strainer or tea filter into a clean pitcher to remove leaves. Pressing the leaves is not recommended; just let gravity and gentle swirling extract the liquid.
Sweeten (optional)
If you want a sweetened cold brew, dissolve up to 2 tablespoons of honey or agave in a small amount (30–60 ml) of warm water, cool it, then stir into the strained cold brew to taste. Start with 1 tbs and adjust.