Cold-Brew Japanese Tea (Mizudashi)

Cold water, patience, and almost no bitterness: the easiest way to brew sencha in summer.

Put 10 g of sencha (or hojicha) in 1 litre of cold water and refrigerate 3-6 hours. Cold extraction draws out sweetness and caffeine more slowly relative to bitterness, so mizudashi tastes smooth even from ordinary leaves. Tea bags work too — one bag per 500 ml. Drink within a day. In Japan, cold-brew bottles with built-in filters are a standard summer item.

Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.