What kind of drinks do you usually drink?
Although the amount of sugar consumed by people live in Norway is decreasing, we still see a lot of people drinking sweet juices and soda.
In Japanese restaurants and fast-food restaurants, tea is always one of the soft drink options. It is really nice to have a non-sweet drink.
We highly recommend water-brewed tea, which you can enjoy not only during the hot summer months, but also with your regular meals and when you’re thirsty!
Table of Contents
- What is water-brewed (Mizudashi) tea?
- Taste and components
- Advantage of water-brewed tea and why it is recommended
- Bottles for Water-Brewed Tea
- How to choose a tea
- How to make Mizudashi tea
- Don’t forget about barley tea!
What is water-brewed (Mizudashi) tea?
Mizudashi tea is different from just cooled tea. It is a tea that has been slowly brewed in cold water over a long period of time.
The taste of this tea is completely different from that of cooled tea, even if the same tea leaves are used.
Taste and components
It is characterized by the slow release of theanine, a relaxing ingredient, and amino acids, an umami component.
Caffeine, the bitter component in sencha and coffee, is extracted at high temperatures. However, when green tea is brewed with cold water, the caffeine is less likely to be released, the bitterness and astringency of the tea are suppressed, and the sweetness and umami of the tea leaves themselves come out to create a mellow taste.
The bitterness and astringency of the tea are reduced, and the sweetness and umami of the tea leaves themselves come out, giving the tea a mellow taste. Therefore, if you don’t like the bitterness of tea, or the spinach-like aroma, water-drained tea is a good choice for you.
Advantage of water-brewed tea and why it is recommended
Green tea is known for its rich vitamin C content, but since vitamin C is sensitive to heat, water-brewed tea, which is brewed without heat, allows you to consume all the vitamin C contained in the tea leaves themselves.
Bottles for Water-Brewed Tea
We recommend the HARIO tea bottles made in Japan, for making cold brew tea.
You can feel the high quality of the bottle when you hold it in your hand.
This bottle allows the tea leaves to spread out sufficiently so that you can fully extract the flavor of the tea itself. The filter is attached to the spout, so all you need to do is to add tea leaves and water to the bottle itself, and your delicious tea will be ready.
The filter, lid, and body can be disassembled for easy cleaning.
It is nice to be able to enjoy non-tea bag tea without having to prepare a filter.
Since the body is made of heat-resistant glass, it can be filled with hot water, and there are many people who use it to make soup stock with water.
How to choose a tea
For those who like a clean and crisp taste
For those who want to enjoy the relaxing sweetness of tea
Gyokuro and Kabuse Sencha are recommended. These green tea contains a lot of amino acids, which are the source of flavor, so you can feel the flavor of the tea. It has less catechins, so it is less astringent and has a rich sweetness that is mellow.
For those who want to enjoy the fragrant aroma
It is easy to drink not only because of its aroma but also because of its refreshing aftertaste.
Even when brewed in water, you can enjoy the fragrant aroma of roasted rice and the sweet flavor of green tea. This was the most popular tea among the Norwegians at the market tasting service.
How to make Mizudashi tea
Add 10 grams of tea leaves to 1 liter of water and place in the refrigerator for 2 hours or overnight.
When the tea has finished brewing, turn the bottle back upside down and gently shake to mix.
Don’t forget about barley tea!
We believe that our barley tea is the best in Japan. You can always find our barley tea in department stores in Japan. It is called “the barley tea you must try”.
It is made using only domestic barley grown without pesticides, purchased directly from contract farmer Isamu Kubo, and roasted using a traditional brick stone kiln and sand.
This is a difficult process that requires many years of experience on the part of the craftsmen involved, and there are only a handful of manufacturers left in Japan that still make barley tea using this method.
Barley is rich in dietary fiber and iron. It is also rich in vitamin B and other minerals. It also helps to replenish the minerals and salt that tend to be expelled through sweat when the weather gets thicker.
Ever since I was a child, there was always cold tea in my refrigerator. Because of this, I never drank juice until I was in high school.
Even now, when I am thirsty, I drink tea or water instead of juice.
We would be happy if tea, which is easy to make and healthy, became more common.