Rethinking Iced Tea

Monday, May 13, 2013 6comments No tags Permalink 0

 How enchanting is this photo? I could stare at it all day.

Check out Zach’s post about dinner at Teshimatei in Fukuoka (part I, part II) for details. Think uni over wagyu! Coconut pudding with koicha! Here’s a snippet to get started:

“We were seated for dinner at the counter which looked out into a back garden with fruit trees, palms and pine trees. We introduced ourselves to the chef and once he knew we were tea fans, he was all smiles. Hirokatsu san has pioneered 氷出し茶, or ice brewing tea. He lays large hand cut ice blocks on about 100 grams of tea and lets it slowly melt, pulling out all the flavor. We were immediately served a gyokuro, about half an ounce, that had more flavor than most soup. Amazing.”

[photo via Tea Wing]

  • Vicky
    May 14, 2013

    Oh my goodness that is the coolest thing ever! Beautiful picture too.

    • Kathy YL Chan
      May 17, 2013

      Exactly what I thought! Couldn’t stop staring at that photo :)

  • Spin
    May 14, 2013

    Thats a genius idea! I was just thinking of ways to make iced tea without a fridge today. Though I wonder if it’ll work with not-so-awesome leaves.

    • Kathy YL Chan
      May 17, 2013

      Worth giving a shot! ^_^

  • Steve
    May 15, 2013

    Kathy, what’s up with your RSS feed? It doesn’t seem to be working. I haven’t received any new posts since May 6, so I came to your website and have discovered that in fact you’ve posted several times since then.

    • Kathy YL Chan
      May 17, 2013

      Hi Steve – so sorry about that! I recently switched from Blogger to Squarespace…so trying to fix all the lost/broken links, RSS feed, and everything else that goes with! Bear with me…I will get it back up and running ^_^

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