Even though the air is crisp in my neighborhood, I still crave cold sips to revive my afternoon after a morning of steamy sips. Instead of seeking out a standard iced steep, I opt for a small burst of chilled complex flavors with gyokuro brewed in the shinobi-cha method.
Threaded throughout the Japanese tea ceremony are lessons in patience and mindfulness. One could apply those principles to the Japanese method of brewing tea with ice, shinobi-cha. Quite the opposite of the speed-obsessed Western iced tea preparation, shinobi-cha requires one to wait hours to savor a small amount of tea. The concept is rather simple: add green tea leaves to a vessel, place ice cubes directly on the leaves, and then allow them to melt naturally to slowly extract the essence of the tea. The final flavor is intense, pure, and sure to be something you’ve never quite tasted before.
Pop over to Fresh Cup to read my full article and learn how to practice the art of Shinobi-cha.
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