MIZUDASHI is a cold-brew method, in which water is used from the beginning instead of hot water. As the brewing slowly takes place over time, the flavor intrinsic to tea leaves and coffee beans comes out.
Cold brewed tea Mild flavor intrinsic to tea leaves
Tannin and caffeine, which cause bitterness and astringency, comes out when tea is brewed with hot water. When it is brewed slowly at low temperature, theanine and amino acids, which offer a sweet taste and umami respectively, are extracted. Vitamin C is also extracted without being damaged by high temperature. This is the reason why cold-brew tea offers a mild, good flavor unique to tea leaves with little bitterness or astringency.
Cold brewed coffee Mild flavor with little bitterness
Oxidization by high temperature is prevented. Tannin and caffeine, which cause bitterness and astringency, are contained. Therefore, a milder flavor is produced.
Enjoy coffee with a smooth and sweet flavor intrinsic to the beans.
It is also gentle on your palate.
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