Shinobi-Cha is quite an unusual method for preparing high-grade Japanese green teas. Instead of using hot water, it uses ice, which has a profound effect on the character extracted from the tea leaves. Technically, the method is quite simple:
- place dry tea leaves in a pot
- cover the tea with ice cubes
The result is a very enjoyable liquor, and probably not a tea that one would want to drink large quantities of because the ice-cold liquor is so intensely flavored. I believe that the method is most often used for Gyokuro, but it works nicely for preparing other high quality Japanese green teas as well. I have prepared Den’s Tea Premium Gyokuro Suimei, Mellow Monk Top Leaf Tamaryokucha and DAVIDsTEA Sencha Ashikubo using the Shinobi-Cha method and they were all very delicious.
There are a couple of important details that should be taken into account when using this technique. The method is easy to execute, but the elements and tools must be right for it. First of all you must use ice cubes made from good quality water. Use filtered water, or, even better, use pure spring water. The other important element is an appropriate brewing vessel. I have used both a tokoname kyusu and a banko-yaki houhin pot with great success. Both of these teapots have high iron content which mellows the tea pleasantly. A cast iron pot would probably work fine also, but the one I own is too large to work for Shinobi-Cha so I haven’t tried it. Brewing Shinobi-Cha in a glass teapot is likely to produce a cold, harsh unpleasant drink and using porcelain would be only slightly better.
There are two different ways to drink the tea. The first is more suitable to a solitary experience: pour tiny servings into a cup periodically as the liquid appears, and as the ice melts. This will stretch the tea consumption out for an hour or two. Alternately, one can wait until all of the ice has melted and then pour the tea into one or more cups, being careful to pour a small amount at a time into each cup until the liquor has been equally distributed, so that the quality and taste of the liquor in each person’s cup are the same.
Below is an instructional video on preparing Shinobi-Cha, by Masanari Higashi, manager of Bassaro:
His theory behind this brewing method is interesting:
There is a scientific background why an ice-brewing method keeps Gyokuro taste for such a long time. The signature of Gyokuro taste is coming from umami of L-Theanine. L-Theanine has very delicate taste and it takes long time to be extracted into water from leaf.
In case of hot water brewing, water “cooks” leaf to force L-Theanine out, then the leaf locks remaining L-Theanine in. So when it comes to the second infusion, we are actually using “cooked” leaf, which makes tea taste like Sencha rather than Gyokuro.
– from his article on bassaro.com
I can neither verify nor dispute the science behind this, but I can attest to the qualities that the Shinobi-Cha method brings out in the tea. For further reading, there is additional information on traditional ice brewing of Japanese teas on Hibiki-An.
August 4, 2009 at 12:24 pm
Thanks for a great idea for not only Gyokuro but any good Sencha too. I find myself collecting recipes for making iced tea these days and this one has me more inspired than many of the others. That’s because I have a lot of Sencha waiting to be prepared and this looks like a good way to get that umami flavor out of it. I’ll definitely give it a try.
August 4, 2009 at 4:48 pm
It really does bring out the maximum amount of flavor and doesn’t taste the same as hot brewed tea that is then cooled with ice. It looks nice while it’s melting too.
August 4, 2009 at 4:43 pm
This is such an apt preparation: it is so muggy in NYC.
August 4, 2009 at 4:49 pm
It’s been uncharacteristically muggy and sweltering here too. Iced Japanese teas are nicely refreshing.
August 4, 2009 at 6:36 pm
looks like ill have to try it plus get me that ho-hin that is very affordable
August 5, 2009 at 3:17 pm
Now theres a thinking out side the box to make green tea iced tea! I like that method. I think i will try it with other versions with black tea. Thanks.
August 6, 2009 at 7:53 pm
This method and black tea would be quite interesting, I bet.
August 5, 2009 at 6:16 pm
Thank you for this tip. I will have to try it with some of the Gyokuro tea I just purchased just a few days ago.
By the way, I just discovered your blog – nicely done indeed. I have subscribed to the feed so consider me to be a frequent future visitor.
August 6, 2009 at 7:53 pm
Thank you for reading!
August 9, 2009 at 11:50 pm
Wow, interesting technique! I will have to try it when the warmer weather rolls round to the Southern hemisphere… Think I’ll have to get myself a houhin pot first though!
August 22, 2009 at 2:43 pm
I liked the video a lot. His use of the word, “astonishing,” convinced me to try. I am drinking a Maeda-en gyokuro using this method, in a cast-iron cup. The cup is enameled, though, so I don’t believe I’m getting the same effect you did. Nevertheless, it’s an interesting experience. It’s a great way to get a hold of the elusive umami flavor.
August 22, 2009 at 3:15 pm
I really like his videos and I’ve found them helpful in learning how to brew Japanese teas.
I think with this technique the teapot is more important than the cups since the liquor is cold going into the cup and drunk right away, whereas the tea spends a really long time interacting with the pot as the ice melts. I’ve used cast iron, delicate Japanese porcelain and cheap ceramic cups to drink the tea from and there wasn’t a dramatic difference. There was a slight difference between the tokoname pot and the banko-yaki pot, the latter mellowing the brew a little more.
August 23, 2009 at 8:38 pm
Ah, I should say, I didn’t have an appropriate-looking pot, so I used a cast-iron Japanese cup and poured out into my wenxiangbei baby-sized cup. The result was very umami and actually seemed to help me understand that rather elusive fifth flavor a bit better.
August 22, 2009 at 2:50 pm
What’s the difference in flavor between this method and regular cold steeping (minus the iron pot, which obviously makes a difference)? Or maybe I should find out for myself. 🙂 I cold steep all my iced teas, but just use a regular iced tea pitcher.
August 22, 2009 at 3:18 pm
Shinobi-cha produces a much more intense, almost syrupy liquor. It’s also a very small amount. It’s like the difference between a large mug of drip coffee versus a demi-tasse of espresso.
May 4, 2012 at 8:50 am
Gyokuro is such a great tea, it has kind of sweet taste, and for sure I should get my own houhin to make gyokuro…..!
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