1 can (10oz.) of frozen strawberry daiquiri mix (non-alcoholic)
2 cups of chilled, green tea
2 Tbs. black currant, strawberry or raspberry syrup
Strawberries and sugar for garnish
Put the daiquiri mix into a medium pitcher, fill can with water, add to pitcher, and stir until thawed and blended. Add the chilled green tea and fruit syrup and mix thoroughly. Pour into tall glasses filled with ice. Make a garnish for each glass by putting 3 strawberries on a skewer and rolling them in sugar. Serve immediately. Serves 2-4
3) Brewing green tea by cool water
This brewing process is easy to do and creates tea which is easy to store and preserves well. You can enjoy the smooth and mellow taste of both Gyokuro and Sencha without any bitter notes because Caffeine is not extracted in cold water.This way is suitable for all grades of Gyokuro and Sencha
Place 7 to 10g (1.5 to 2 tablespoons) of Gyokuro or Sencha tea leaves into the teapot (or large size Kyusu).
Pour 500 to 1000cc of cool water into the teapot (or large size Kyusu) and store in the refrigerator for 2 to 6 hours.
In order to equalize the taste of the tea, shake the Kyusu horizontally before pouring the tea into each glass.
(When you brew tea in this way, it is convenient to use a teapot for iced tea like the picture that is designed to brew iced tea. It is available at Hibiki-an's Tea Ware category. You can visit Iced Tea Pot page by clicking here; Iced Teapot, Glass Teapot)
Sen no Rikyu (1522 - 1591) who created the Japanese Tea Ceremony, unfortunately did not include a recipe for Iced Matcha in his teachings. It was invented later by an instructor of the traditional Tea Ceremony. But this instructor had to enjoy it by himself in secret because only hot Matcha was allowed in the formal Tea Ceremony. Fortunately today we do not need to be secretive about enjoying delicious Iced Matcha!
Cool the Matcha bowl in the refrigerator in advance.
Sift the matcha in order to prevent lumps, so the flavor and texture will be smooth and mellow.
Pour 2 Chashaku (traditional bamboo spoon) or 1 teaspoon of sifted Matcha into the Matcha bowl that has been cooled in advance.
Pour 70cc of 32F (0C) temperature water into the Matcha bowl and whisk with the Chasen (bamboo whisk) until the tea gets frothy. Matcha gets frothy when it is mixed with either cold 32F (0C) temperature or hot boiling water.
Iced Matcha is also delicious served with milk and sugar as chilled Matcha au Lait.