Filtered Cold Brew

For a 750 ml (25 oz) filter bottle use 8-10 grams of tea
For a 400 ml (14 oz) filter bottle, use 6-8 grams of tea
Place tea in the bottle, add spring or filtered water. Attach the top of the bottle and swirl. Refrigerate at least 12 hours for 750ml and 6 hours for 400ml. Brew longer for a richer taste, up to 24 hours.

Remove the bottle from the fridge, swirl gently and serve. Store in the fridge for up to 2 days. Feel free to experiment with type of tea, amount, and brewing time. 

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Kouridashi (Japanese Ice Melt)
2 Tbl loose leaf Sencha 
Ice
Place the tea in a wide, flat Japanese kyusu (teapot) or short, wide glass. Add ice and let melt. You may want to add more ice...this is an improvisation. The yield is rich, savory, and smooth.

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Shaken Tea
12 grams loose leaf tea (Ruby 18 is a good place to start)
750 ml (about 3 cups) spring or filtered boiling water
Simple syrup (optional)
Ice

Steep tea in the boiling water in a heatproof container at room temperature for 8-10 minutes. Refrigerate for one hour. Fill cocktail shaker with ice and strain tea into the shaker. Add simple syrup if desired. Cover and shake for at least 30 seconds. Remove the lid and pour into a glass or champagne flute. Enjoy!

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Ambient Brew
6 grams tea
8 oz spring or filtered water. Brew tea in water at room temperature for 45 minutes to 1 hour. If you are using a ball shaped oolong or puerh, rinse first with hot water to open the leaves. Serve at room temperature in a wine glass.

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Hong Kong Milk Tea
10 grams Yunnan Black (Red) loose leaf tea
6 grams Shou Puerh
8 oz spring or filtered boiling water
2 Tbl sugar or to taste
2 Tbl cream or to taste
Ice or tea cube
Brew the teas together for 4 minutes, then strain. Stir in sugar, let cool, then refrigerate until cold. Pour into a glass over ice, add cream. Enjoy!

For the tea cube, make a second infusion for 4 minutes, then strain. Stir in sugar, cool, and pour into ice tray to freeze.

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Green Tea Soda

Cold brew Sencha
Pellegrino
Simple syrup
Raspberries
Lemon
Mint

In a champagne flute, add the tea, sparkling water, simple syrup and raspberries to taste. Garnish with lemon and mint. Ice is optional.

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