How to Ice Brew Tea (Koridashi)

Take the iced tea experience to a new level with the koridashi method. Using only ice cubes and tea leaves, this Japanese technique can be quite meditative as it is a slow process to ice brew tea. Delicate flavours and aromas are slowly extracted to create an elegant brewing process and smooth tasting tea.  

What is Koridashi?

Koridashi is a Japanese method of making ice brewed tea. Traditionally, it is done with high-quality Japanese green teas. Ice cubes are placed in a steeping vessel such as a teapot with tea leaves.

As the ice cubes slowly melt, the tea brews in the cold water. The results will vary depending on the type of tea used but with Japanese green teas the results are typically a smooth tasting tea that is packed with umami.

Koridashi focuses on precision and patience, allowing the natural flavours to emerge without any bitterness.

Ice brewing tea definitely requires some patience since it is a slow process, but it is great to experience.

Cold Brew Tea vs. Ice Brew Tea

The ice brew tea method is different from cold brew tea but there are some similarities.

The main difference is that cold brew tea uses cold water, not ice cubes, to slowly extract the flavours from the tea. Like ice brewing, this can take several hours but maybe even more. Depending on the tea cold brewing tea may need to happen overnight.  

However, both methods result in a refreshing, mellow, and naturally sweet tasting cup of tea when compared to preparing in hot water. 

5 Benefits of Koridashi (Ice Brewing)

1. It extracts flavours gently. This method often produces a smoother taste compared to traditional hot brewing.
2. Ice brewing can reduce tannin extraction. This means your cup of tea may have a milder flavour profile with little to no astringency and bitterness.
3. It is simple to prepare and a mindful experience making it convenient for busy schedules.
4. Ice brewing can preserve tea nutrients for a healthier drink.
5. This method works well with various types of tea. Different teas can yield unique results.

Types of Tea for Ice Brewing

Since ice brew tea (koridashi) originated in Japan, Japanese green teas like Sencha, Gyokuro and Bancha are most often used for this method.

However, you can also try this Japanese ice-brewed tea method with different green teas like Jasmine or Dragonwell. Other types of teas like black teas, white teas, oolong teas and some herbal teas are worth exploring, too.

Ice Brew Tea Recipe

Find a printable recipe card below with full instructions and measurements, too!

What You Will Need: 

Loose leaf tea of your choice
Ice cubes
Steeping vessel, ie. teapot
Strainer and glass

Directions:

In the steeping vessel (in my case, a teapot) add ice cubes. On average, 1 standard ice cube is about 1 ounce of water. So, 8 ice cubes is ideal to follow the 1 teaspoon per 8 ounces of water recommendation. However, if you want a stronger tea experience you can decrease the amount of ice cubes.

Add loose leaf tea to the teapot, making sure most of the leaves sit on top of the ice cubes. 

Wait for the ice cubes to melt and the tea slowly infuses the cold water. This will take several hours, but check back regularly to see the progress!

In my experience, anywhere from 4-6 hours is the waiting time but this will definitely depend on a few different factors like the environment and the amount or size of ice cubes.

When all of the ice cubes have melted, the ice brew tea is ready. Pour it through a fine mesh strainer to catch the loose leaf tea.

Sip and enjoy the unique flavour!

Tips & Tricks

• The ice brew tea method is a good way to use up an older tea that you may not have enjoyed too much. The experience will be different compared to the hot brew.
• Loose leaf tea is best for ice brewing tea. Do not use tea bags or tea infusers/strainers during the brewing process.
• Ice cubes made from filtered water is recommended for great results.

Ice Brew Tea (Koridashi)

Take the iced tea experience to a new level with the koridashi method. Using only ice cubes and tea leaves, this Japanese technique can be quite meditative as it is a slow process to ice brew tea. Delicate flavours and aromas are slowly extracted to create an elegant brewing process and smooth tasting tea.

Print Recipe Pin Recipe SaveSaved!

Prep Time 2 minutes mins

Melting Time 4 hours hrs

Total Time 4 hours hrs 2 minutes mins

Servings 1

Cook ModePrevent your screen from going dark

Equipment

• 1 steeping vessel ie. teapot
• 1 strainer
• 1 glass

Ingredients

  

1x2x3x

• 1 teaspoon Loose leaf tea
• 6-8 Ice cubes

Instructions

 

• In the steeping vessel such as a teapot, add ice cubes. On average, 1 standard ice cube is about 1 ounce of water. So, 8 ice cubes is ideal to follow the 1 teaspoon per 8 ounces of water recommendation. However, if you want a stronger tea experience you can decrease the amount of ice cubes.
• Add loose leaf tea to the teapot, making sure most of the leaves sit on top of the ice cubes.
• Wait for the ice cubes to melt and the tea slowly infuses the cold water. This could take several hours, but check back often to see the progress. In my experience, anywhere from 4-6 hours is the waiting time but this will definitely depend on a few different factors like the environment and the amount or size of ice cubes.
• When all of the ice cubes have melted, the ice brew tea is ready. Pour it through a fine mesh strainer to catch the loose leaf tea. Sip and enjoy the unique flavour!

Course Iced Tea

Cuisine Japanese

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