Iced Kabusecha with Yuzu and Honey
Cold-brewed shaded green tea brightened with fragrant yuzu and a hint of honey—a clean, umami-sweet iced drink for a warm afternoon.
Cold-brewing kabusecha is a revelation: the slow extraction in cold water draws out the tea's full sweetness and savory umami while leaving behind any sharpness, producing an iced tea that is smooth, deeply flavored, and a vivid green. It is one of the most refreshing ways to enjoy a shaded Japanese tea.
Yuzu, with its floral, tangy aroma, is a classic Japanese pairing for green tea and lifts kabusecha's mellow body beautifully. The citrus brightens the cup without masking the tea's signature umami, while a touch of honey rounds out the edges for a balanced, thirst-quenching drink.
The method could not be simpler: combine the leaves with cold water and let them steep in the fridge overnight. Because cold brewing extracts very little caffeine and almost no bitterness, you get a clean, sweet result that still carries kabusecha's gentle, focusing character.
Serve it over plenty of ice with slices of yuzu or lemon. This iced kabusecha is perfect for a warm afternoon at your desk—cooling and refreshing, yet smooth enough to support calm, steady focus without the jolt of a stronger caffeinated drink.
Ingredients
- 3 tbsp kabusecha tea leaves
- 4 cups cold water
- 2 tsp yuzu juice (or 1 tbsp lemon juice)
- 1 tbsp honey, to taste
- Thin slices of yuzu or lemon
- Ice cubes
How to make it
- 1Combine the kabusecha leaves and cold water in a jug, then refrigerate 8–10 hours.
- 2Strain the tea through a fine sieve to remove the leaves.
- 3Stir in the honey until dissolved, then add the yuzu juice.
- 4Fill tall glasses with ice and pour the cold-brew kabusecha over the top.
- 5Garnish with citrus slices and serve immediately.
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