In Japan a number of teas are commonly consumed iced during the summer. Among the most common are mugicha (barley tea), hojicha (roasted green tea), and among the tea elite kukicha (leaf stem tea).
Tips for making delicious iced tea:
- hot steep an extra concentrated amount of tea and ice it to counteract dilution by the melting ice
- steep a regular strength tea and freeze it into ice cubes to prevent dilution
- cold steep a pitcher of tea using cold water and leaving it overnight in your refrigerator (use 1.5x - 2x more tea than you would for a cup, and use 500 ml - 1 liter of water). It's important to refrigerate it to prevent bacteria from growing!
Takeo Tea Farm
Takeo Tea Farm: Hojicha Roasted Green Tea, Superior (Summer) 上ほうじ茶
From JPY ¥500
Available
Kyoto Obubu Tea Farms
Obubu KY009: Kyobancha - Winter-grown, Roasted Green Tea
From JPY ¥200
Available
NaturaliTea
NaturaliTea #09: Superior Hojicha Roasted Green Tea (Spring Harvest) 上ほうじ茶
From JPY ¥330
Available
Dokodemosora Tea Farm
Dokodemosora #02: Naturally Grown Wakayama Superior Hojicha Roasted Green Tea
From JPY ¥400
Available
Yokota Tea Garden
Yokota Tea Garden #01: Kuki (Stems) Hojicha, Summer Harvest from Sayama, Saitama
From JPY ¥350
Available
Kyoto Obubu Tea Farms
Obubu KY013: Roasted Summer Tencha Stems & Veins - Tsugumi (Tenbone Hojicha)
From JPY ¥300
Available
Takeo Tea Farm
Takeo Tea Farm: Hojicha Roasted Green Tea (Autumn) 農薬不使用 有機ほうじ茶
From JPY ¥300
Available
Kyoto Obubu Tea Farms
Obubu KY015: Roasted Summer Tencha Stems - Suzume (Tenbone Hojicha)
From JPY ¥300
Available
