Growing up, we were always told that using cold water to brew tea wouldn’t work; the tea wouldn’t be strong enough, with a diluted flavor. Given how we make tea in the South, this is probably sage advice. But, if you have some quality loose leaf tea and are looking for a refreshing beverage to beat the heat this summer, I can assure you that cold brewed tea is just the right thing.
In Japan, this brewing method is called Mizudashi (水出し). A bit of tea, a bit of ice, topped off with some cold water, and you’re all set. Leave it for a few hours, or overnight, for a revitalizing experience on a hot summer day. It will give you a new perspective of your favorite teas, as the flavor and mouthfeel are completely different with tea steeped in cold water. Cooler water allows greater accentuation of the amino acids, and the extraction rate of the more bitter components is significantly diminished. The result is a divine respite from the toil of the tea field on a hot summer day. As a former summer intern, and someone from North Carolina, the heat and humidity of a Japanese summer aren’t new for me, but that doesn’t mean I don’t enjoy a soothing cup (or four) of cold brew tea when the temperature climbs.
The spring flowers are all gone, but there are a few summer blooms here and there to punctuate the deeper green shades of summer. The rice paddies have filled out and stretch like rippling carpet across the valley floor. The tea bushes take on a patchwork appearance at this time of year, each field in a different cycle of growth and harvest. It doesn’t have the same vibrance of the first spring flush, but it’s no less beautiful.
My garden is coming along nicely and it’s exciting finally have vegetables to harvest after waiting all spring and tending to the plants each day. The eggplant is finally coming in, and the sweet potato vines are beginning to wrap under my porch. There’s plenty of okra coming in, which is never a bad thing. I’ve been able to make stewed okra and tomatoes; one of my favorite dishes because it reminds me of home. And, of course, tomato sandwiches!
The summer is a slower time for tours, but there’s still plenty of work to do getting ready for the last harvest of the year; we’ll be pulling weeds, repairing the shades, and a hundred other little things to get prepared. The summer interns are finishing their projects and preparing for exams as their term winds to a close. It’s always a joy to see interns begin to reflect on their time here and consider what it will mean to them as they return home with newfound passions and knowledge. In the meantime, as you tend your own garden this summer, take a moment to rest in the shade while enjoying a nice glass of cold brewed tea. You’ll be glad you did!