Don Mei: Hey teaheads! This is Don from Mei
Leaf. In this video: How To Super-cool Brew Green Tea. In this video I’m gonna be showing
you my favorite way to make the most refreshing iced green tea possible. Let’s go. By the
end of this video you are going to know the perfect way to make the most luxurious iced
green tea possible for the summer. It’s summer outside, but all of my neighbors have decided
to do their gardening today. So it’s a chorus of lawn mowers, so you’re going to have to
picture me on a hot beach, or in the countryside, and get ready, because this tea is delicious.
In the last video I did I showed you how to do Kuri Dashi style brewing – or “ice brewing”
; a Japanese style of brewing to make a really refreshing tea. And I compared it with “cold
brewing”, where you’re taking ambient room-temperature water and putting the tea to brew in the fridge.
I felt that the Kuri Dashi brewing, or ice-brewing, had a soft taste [which was] very refreshing,
but didn’t have the requisite strength for my taste. And also, I picked up that flat,
stale taste that comes from melted ice cubes. I received lots of comments saying that I
should have crystal-clear ice cubes. We have tried all sorts of ice cubes. We’ve tried
the “cooler method”, [and] we bought in all types of ice cubes – very, very clear ice
cubes – and I still feel that when you melt ice cubes there is a particular flat, and
stale, taste which you can pick up in the tea. On the other hand, the cold-brewing method
produces a tea which is less vibrant, less refreshing, and has a little bit extra bitterness
and warmth. And the goal here is to produce the most refreshing green tea possible, so
we need to be stimulating the cold receptors on our tongue. Those receptors are related
to the trigeminal system, which picks up not only temperature, but it also reacts to flavor.
So we’re gonna be making the ultimate, and – I have to say – luxurious, iced green tea
to max up the stimulation of those cold receptors, to make the most refreshing tea possible.
We have in front of us Fuka Mushi Sen Cha. This is the tea that we’re gonna be using.
That’s the tea that I talked about last week. I have to say we are now sold out of this
tea. There’s gonna be more coming in September. You can replace this tea with other Japanese
green teas. I would recommend breaking them up a little bit so that you’ve got more surface
area for the extraction. Fuka Mushi style is naturally broken because of the deep-steamed
method. You can use other green teas, or yellow teas – Chinese as well. You can experiment.
All of the techniques that I’m gonna be showing you today apply to those, but we’re gonna
focus on this baby here. Right, let me go get some water… I told you it would be geeky.
This is the most extravagant way to make a refreshing green tea. Take what you want from
these techniques, [and] leave when you don’t – what you feel is over-the-top. But I wanted
to show you the pinnacle – the ultimate. Let’s start with the water. This is filtered, and
Granderized, tap water which has then been sitting for a couple of hours with these bamboo-charcoal
filters. I love these filters. They add a softness, and a sweetness, and extra texture
to the water. But use your favorite bottled water. Use a very well-filtered tap water
if you’d like, and see if you can get a hold of some of these. I’ll put a link in the description
below. I have 250 [milliliters] of water here, and I have 11 grams of the Fuka Mushi Sen
Cha. So we’re brewing Gong Fu style here, [with] ice water – very cold water – Gong
Fu style. [It’s] very extravagant. If you want to cut down the amounts you can, but
in my opinion – and I’ve done these tests; believe me, I’ve done lots of tests – it doesn’t
give you the sam00e richness. It’s [an excellent, refreshing] green tea, but not the same richness.
Now, the temperature of the water. I’m not using ice. I don’t want to use ice, because
of that flat, stale taste. [I, instead], want to chill my water down to 10 degrees Celsius
[50 degrees Fahrenheit]. That is the sweet spot for me, 10 degrees Celsius. So what I’m
doing here is I am using a tried-and-tested method using salt in ice cubes and water.
So equal amounts of ice cubes, water, and a good helping of salt, and that creates super-cooling.
now you can put water in the fridge at sort of 5 degrees, and leave it overnight to cool
down. That’s fine. You can do that. However, again in my opinion, there is a tendency for
the water to sort of lose its vibrancy, and maybe start to pick up some of the aromatics
in the fridge. I really like to go all out if I’m gonna make the ultimate refreshing
green tea, and we are going to super-cool it. So what’s happening here is that the salt
is lowering the melting point of the ice, and that means that the ice stays in here
and doesn’t melt too quickly, and that can super-cool this water with a lot of surface
area around this metal jug, and it will cool down very, very quickly. So we’re gonna see
it cool down super-quickly. This is often used in ice cream. So stir the ice in, and
that will cool down to 10 degrees [Celsius]. [STIRRING] Right. That water is now at 8 degrees
here. [It’s] very, very cold. That took about a minute of stirring. So now we can take this
out, and immediately we are going to pour this Sen Cha directly in, [and] give it a
stir. I’m gonna use the other side of this spoon so it doesn’t go salty. And we’re gonna
cover this with cling film, into a fridge set at 4 degrees Celsius, and we’re gonna
leave it for an hour-and-a-half… The hour-and-a-half is nearly up. I’m excited to taste. Of course,
if you use less leaf you’re gonna have to brew for longer periods of time. It’s not
going to have the same richness as with the Gong Fu brewing, but it will still make a
delicious tea. Just go in every half an hour, give it a stir, put a straw in, [and] taste
it until it’s the right strength for you. And if you want to prepare more than one “luxury
glass” of this super-cooled green tea then, of course, you can brew more larger quantities.
Once it’s reached the right strength you can strain it off into a thermos, and keep it
sealed in the fridge, but it will oxidize. So try to time it that there isn’t too much
of a gap between it being ready and the time of your serving. What I have in front of me
are the garnishes. But these aren’t just for looks. They add a whole other element to this
tea. So while you can ignore them I highly recommend that you give these a try, because
I wanted to make sure that we kept the Fuka Mushi Sen Cha pure, unadulterated. We didn’t
want to flavor it with sugars, or sweeteners, or fruit juices, like other iced teas. But
this little garnish on the side just raises that refreshment level. I have here watermelon.
Now watermelon is a delicious,, lightly-sweet fruit. It’s not going to dominate. It’s not
going to take over. But there are some shared volatile aromatics in watermelon that are
also in tea. Specifically, [there’s] the aldehyde hexanal. Hexanal has that amazing green aroma
that comes from freshly-cut grass, and if you smell [SMELLING] watermelon rind it has
that incredible green scent, similar to cucumbers. Also, in watermelon is geraniol, which is
another really bright, fresh aroma, and that is going to all amp up the refreshment factor
– the cooling factor – of this drink. Also, there’s gonna be a little bit of sweetness
that comes from the watermelon which is just going to add that extra element to the tea.
What I have here is some saline solution – basically just water and salt. Now it’s a very common
tradition to salt watermelon – especially if it’s not sweet enough – because salt is
a flavor-enhancer. It’s going to bring out more of the flavor of anything, sweet and
salty. So [what I’m] gonna do is I’m gonna brush the side of this watermelon with this
salt water. [BRUSHING] [It’s] just salt water. You can make it as salty as you’d like. You
could also sprinkle over coarse salt if you wanted that little flourish, but I like it
to be even. Right. I’ve got here some matcha. This is Uji Hickory matcha. Again, we are
pulling out all the stops for this tea. [It’s] pure luxury, so we’re taking the best matcha
possible. This is our “Master’s” matcha. [It’s] incredible. [It] has very similar flavors
in the greenness of a Sen Cha, but it’s gonna add a little bit of creaminess, [and] it’s
gonna accentuate those umami notes as well, so we want to add that in here. So what I’m
gonna do is I’m gonna make this garnish, and – let’s see what I’m gonna do here – I’m gonna
cut here [CUTTING] like this, right? And then I’m gonna cut down the rind [CUTTING], because
this rind is full of those green notes. If you just smell the rind of a watermelon [SMELLING],
Oh! [It’s] just bracing freshness, [and] coolness. [It’s] exactly what you want on a summer’s
day. [SMELLING] [It’s] so refreshing – very similar to cucumber, but a little bit sweeter.
Now what I’m gonna do is I’m going to dust this salted side of the watermelon with the
Uji Hickory matcha. [DUSTING] If you’ve never had matcha and watermelon I highly recommend
it. Okay, [the] garnish is now ready. Let me pull out the glasses from the freezer and
get that tea… This glass has been sitting in the freezer for a few hours. I don’t want
to use any ice cubes, [and] I don’t want to dilute this tea at all. So we’re keeping it
as cold as possible by freezing the glass. We want the temperature of this tea to be
4 degrees [Celsius], because that is the most dense that water gets, and therefore we’re
gonna have the thickest texture possible. All right, I’m running this rind around the
rim so that we really have that incredible cut grass taste, and then I’m leaving this
rind to dip into the tea itself. Again, [it’s] all about accentuating those cool aromatics
– those refreshing aromas. Here we go. [Let’s] give this Fuka Mushi Sen Cha a little stir.
[STIRRING] And finally, the moment we’ve been waiting for, in goes this beautiful, vibrant
green. [POURING TEA] For everybody thinking, “Why are you using a plastic filter?” this
is the best filter that I have for filtering Fuka Mushi, because, as anybody who’s drunk
Fuka Mushi Sen Cha will tell you, it does tend to clog up filters a little bit, as you
can see. Just get every last drip. Every drop is precious. Check out that color – [the]
vibrancy. I’m gonna give this a little stir just to help that through. And there you have
it. Get every last drop. As I said, those are gold. Let’s take a look. The finished
drink [is] a bit exuberant. I will grant you that. [It’s] definitely not your average green
tea. You can cut down that watermelon a little bit more. It would probably be a little bit
more elegant. But check it out. This is a true treat. [It’s a] super-cooled Fuka Mushi
Sen Cha, and for me – well, let’s taste it – but when I was doing my test this is the
ultimate way to drink this tea. Okay. [SIPS TEA] Oh! Oh! The aromatics of [the watermelon
rind] hits your nose first. That’s the prequel. You know that something very refreshing and
bracing is going to come, because [SMELLING] you can pick up the aromatic – that cucumber
freshness – from the watermelon rinds. The temperature is perfect. Four degrees [Celsius]
makes it very thick, and viscous, and cooling. I didn’t want one of those sort of shaken
drinks that had bits of ice, or [the sort of] shards of ice, in the tea. Whilst being
very refreshing – and I do enjoy that – what I wanted here was something really, really
luxurious, smooth, and thick, and that 4 degrees really, really contributes to that. Let me
give it another taste. [SIPS TEA] The flavor – the aromatics of the watermelon rind – marry
perfectly with the cucumber greenness – and cut grass greenness – of this tea. There is
no bitterness, but there’s enough bite, there’s enough texture, [and] there’s enough depth
at the end. So you’re going from really, really cool aromatics, and cool sensation – cucumbers,
[and] green melons moving in through that cut grass. [It’s] a little bit vegetal. You’re
getting some of that umami – the savory note coming through – but it’s really, really understated.
And what I love about this tea, compared to the Kuri Dashi, is that whilst attenuating
the bitterness – so there’s zero bitterness – you are getting enough of a bite, enough
of a depth, enough of [an] aftertaste – especially [on the back] of my tongue. And it’s lemony,
and citrusy, and just singing. Right. Now, let’s give this watermelon garnish a bite.
So I’m gonna bite down on the matcha – and salted – watermelon. [TASTING] The salt brings
out all of the flavors, [and] intensifies the sweetness. The matcha and watermelon combination
is great. I can get it through my nose. The aromatics [are] just fresh, fresh, fresh.
[It’s] almost like a sea air freshness, but really cold sea air, and [TASTING] that cut
grass combo with the Fuka Mushi. I’m gonna spin the glass to make sure I get a little
bit more of that watermelon rind. [SIPS TEA] Oh! Please try this. Please try this. [TASTING]
That has to be, for me, the pinnacle of cold green teas. Everything is on point. [With]
the water [there’s] no taste of that “melted ice cube” staleness or flatness. [It just
tastes] pure. It tastes sweet. It tastes soft. It’s viscous. Oh, it’s amazing. [SIPS TEA]
I totally love this drink, and if I was served this at a high-end restaurant I would be singing
its praises. Look, I can’t stop gushing over this drink. I love it so much. I highly recommend
that you try this super-cooled, really, really low-temperature brewing. Ten degrees is, I
think, the “sweet spot”. Make sure you pick good water. Make sure you use a lot of leaf.
Make sure that you get the glass in the freezer so that you have a cold glass, rather than
having to add ice cubes. Serve it at 4 degrees [Celsius], and see if you can come up with
a garnish as good as that. If you do come up with other recipes please stick them down
in the comments, and if you try this super-cooled Fuka Mushi Sen Cha iced tea please let me
know what you think. That’s it “teaheads”. Check out our other videos, [and] taste our
teas wherever you are in the world by browsing, and if you’re ever in London
then come visit our teahouse in Camden. Other than that, I’m Don from Mei Leaf. Thank you
for being a part of the “revelation of true tea”. Stay away from those tea bags, keep
drinking the “supreme stuff”, and spread the word, because nobody deserves bad tea. Bye

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