Iced Tea
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In Japan a number of teas are commonly consumed iced during the summer. Among the most common are mugicha (barley tea), hojicha (roasted green tea), and among the tea elite kukicha (leaf stem tea).
Tips for making delicious iced tea:
- hot steep an extra concentrated amount of tea and ice it to counteract dilution by the melting ice
- steep a regular strength tea and freeze it into ice cubes to prevent dilution
- cold steep a pitcher of tea using cold water and leaving it overnight in your refrigerator (use 1.5x - 2x more tea than you would for a cup, and use 500 ml - 1 liter of water). It's important to refrigerate it to prevent bacteria from growing!
Bowcha
#0236.JX Kaga Bocha Genmai - Naturally Grown Ishikawa Roasted Green Tea Leaf Stems with Toasted Rice
Very low stock (5 units)Regular priceFrom €2,01Unit price-
Bowcha
#0237.JX Kaga Bocha Ginger - Naturally Grown Ishikawa Roasted Green Tea Leaf Stems with Ginger
In stock (10 units)Regular priceFrom €2,01Unit price-
Takeo Tea Farm
#0935.M1 Takeo Tea Farm: Superior Hojicha Powder, Naturally Grown
In stock (228 units)Regular priceFrom €2,87Unit price€0,29 /g-
Ohana Botanica
#0538.S5 Ohana Botanica - Menehune - Japanese Pepper Sansho Hojicha (Tea Bags)
In stock (11 units)Regular priceFrom €1,72Unit price-
