Chilled Green Tea
For a really refreshing summer treat why not try a cup of chilled sencha?
Method 1, hot brewing
- Boil the water and then leave to cool to between 70-90 degrees C.
Pour the water onto the Sencha Tea. Allow to steep for 2 minutes and then strain.
- Cool and then serve. If you prefer a stronger taste, just add a little more tea.
Method 2, cold brewing
- Add the tea to the mineral water and leave to steep over night for a smoother and softer tasting chilled green tea.
- Strain and enjoy.
You can enjoy chilled sencha green tea on its own, or try these tasty alternatives:
- For the sweet-toothed, mix chilled sencha with organic apple, cranberry or pomegranate juice.
- Make it really refreshing by adding a sprig of fresh mint, or mint and a slice of lemon, to the jug while the tea is cooling down.
Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.
Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.
She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).
In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.
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