*Beneficial effects of Japanese Tea *How to Prepare Japanese Tea *Preparing Water for Japanese Tea
Sencha / Deep-Steamed Sencha / Gyokuro (Fine Green Tea) / Maccha (Fine Powdered Tea) / Hojicha (Roasted Tea) / Reicha (Chilled Sencha)

Reicha (Chilled Sencha)

Most Japanese teas taste great chilled as well. Aside from the refreshing tastes of sencha and deep-steamed sencha or the aromatic experience of chilled hojicha, we recommend regular bancha and Kyobancha. You can even add cold water to maccha to make a chilled ousu.

You can prepare reicha with either a teabag and cold water or by serving warm tea over ice. It's easiest to use teabags designed specially for reicha, though if you want the same degree of fragrance it's better to prepare using the ice method. Deep-steamed sencha is particularly suited to ice-made reicha due to its short steeping time.

* Preparation Method
Point: Reicha should be prepared with 80 C (176 F) water

1

1.Add Tea Leaves to the Teapot

Add a little more deep-steamed sencha than you would if you were planning to serve it hot. You should use one heaping teaspoon per serving.

2

2.Pour Boiling Water Into Tea cups

Add boiling water to the tea cups to bring the temperature down to 80 C.

3

3.Transfer Water from Tea cups to Teapot

Transfer the water from the cups into the teapot once it reaches the correct temperature. Let the tea steep for 30 seconds. *Note: up until now we've used the same method used for preparing regular deep-steamed sencha.

4

4.Pour Tea Into A Glass With Ice

If you want the tea to appear clear and green, filter the tea through a chagoshi (tea screen) as you pour it.



Go find the best tea for you

Sencha / Deep-Steamed Sencha / Gyokuro (Fine Green Tea) / Maccha (Fine Powdered Tea) / Hojicha (Roasted Tea) / Reicha (Chilled Sencha)

*Beneficial effects of Japanese Tea *How to Prepare Japanese Tea *Preparing Water for Japanese Tea