The expert method

This involves replacing the brewing water with ice cubes (made using water with a low mineral content). You will end up with a concentrated, intense tea with the elegance of dew drops, yet this refreshing drink is easy to make.

If you want to explore this further, choose a Japanese tea such as an Ichibancha or a Gyokuro and connect with timeless rituals using traditional utensils in a fun yet contemplative approach to tea.

The Shiboridashi method

Measure out the same quantity of tea leaves as for a hot brew (about 10g per 10 cl). Either brew the tea warm (50°C water and short steep times) then cool the infusion with ice cubes, or use ice cubes instead of water and wait until the ice has melted. The tea leaves will diffuse their flavours as you drink. With every sip you’ll discover subtle marine or vegetal notes. This is also a good way to understand what the umami flavour is all about!

We guide you through the whole tasting experience with our tea sommelier pp. 26 and 27.

The kyusu method

The principle is the same but you use more water (15-20 cl). The ice will take longer to melt.

The luxury method

Refreshing yet indulgent, matcha latte is the tastiest of all summer beverages.

Matcha latte frappé

In a large cup or tall glass, add 2-3g of matcha followed by 10 cl of dairy or plant-based milk (oat, rice, coconut, etc.). Froth with an electric whisk. Add ice cubes. You can also blitz it in a blender to create a drink that’s part latte, part granita. The beautiful jade colour, vegetal notes and smooth creamy texture are a feast for the eyes and palate alike.

To keep the leaves fresh, they are immediately transported to the factory after harvesting.