Iced Ryokucha Recipe

Measure and prepare

Measure 4 teaspoons (about 8–10 g) of high-quality ryokucha. Use filtered water for the cleanest flavor.

Heat water

Heat 600 ml filtered water to 70–80°C (160–175°F). If you don't have a thermometer, bring to a simmer and let sit 5–7 minutes to drop into range. Avoid boiling water to prevent bitterness.

Steep

Place the tea leaves in a teapot or heatproof pitcher. Pour the 70–80°C water over the leaves and steep for 1.5–2 minutes for sencha (if using gyokuro, steep 2–3 minutes at lower temperature). Taste after 1.5 minutes and stop steeping once the desired vegetal sweetness and umami are present.

Strain and chill

Immediately strain the brewed tea into a clean pitcher to stop extraction. Allow the hot tea to cool at room temperature for 10–15 minutes, then place in the refrigerator until cold (about 20–30 minutes). For faster cooling, set the strained tea in an ice bath, stirring occasionally, taking care not to water it down.

Adjust strength

If the brewed tea is very concentrated after chilling, add up to 200 ml cool filtered water to reach your preferred strength and volume. Stir to combine.

Sweeten (optional)

If you want sweetened iced ryokucha, mix in 1–2 tablespoons simple syrup or honey while the tea is still slightly warm so it dissolves easily. Taste and adjust to preference.

Fill two tall glasses with the ice cubes (about 2 cups total divided between glasses).

Pour the chilled ryokucha over the ice, dividing evenly between glasses.

Garnish each glass with a lemon slice or a sprig of mint if desired. Serve immediately.