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Description of Mizudashi
Unlike hot water tea infusions, a cold brew preserves many of the complex flavors of the tea leaves. While hot water releases flavors quickly and requires precise steeping times, Mizudashi allows for a slow extraction over several hours. Cold-brewed green tea using the Mizudashi method results in fewer bitter compounds and a more delicate tea profile.
How is Mizudashi, or cold brewing, different from conventional iced tea? The key difference lies in the cold water extraction: Iced tea is typically made by brewing hot tea, which is then cooled down before serving. Mizudashi, on the other hand, involves a subtle flavor infusion as the tea leaves steep in cold water over several hours. Learn more in our guide on cold brewing tea.
History
Mizudashi originated in Japan several hundred years ago, at a time when simple tea preparation methods were needed and resources like fuel for heating water were not always plentiful. Cold water from rivers and streams was used to steep fresh tea leaves for several hours. This method not only provided an energy-efficient alternative to traditional hot tea preparation but also highlighted subtle flavor nuances in the tea leaves that might have been overshadowed by hot brewing. Over time, Mizudashi became a popular brewing technique and remains widespread in Japanese tea culture today, often known as “cold brew tea.”
The Mizudashi method takes significantly longer than traditional hot brewing. However, it does not require precise timing like hot water green tea infusion. Generally, a steeping period of 3 to 6 hours is recommended, though the flavor of Mizudashi changes minimally with longer soaking. For cold brewing, it's not the exact time that matters, but the ratio between tea leaves and water, which depends on the type of tea.
Interesting Facts about Mizudashi
All teas derived from the Camellia Sinensis plant are suitable for Mizudashi. Black, white, green, and fermented teas can be cold-brewed. However, herbal and fruit teas or blends should be avoided. They should be prepared with boiling water to ensure any microbes and bacteria on the dried ingredients are fully eliminated.
In Japan, cold brews of Gyokuro green tea are especially popular, a prized shade-grown tea. The cold extraction allows this noble tea to showcase its unique umami notes in a particularly impressive way.
For a Mizudashi brew, it's best to use a vessel where tea leaves have enough space to release their full aroma and expand to their complete size. Learn more about cold brew tea, recipes, and inspiration in our magazine.
