I blended about 2 cups of small, very sweet wild Québec strawberries with the juice of a lime, and added a bunch of ice. I then poured the iced gyokuro into it, and topped with a sprig of basil from the balcony garden.

Gyokuro packs a lot of caffeine per gramme, so I've been sipping this slowly and adding a lot of ice cubes, but this concoction is absolutely delicious. I'm absolutely going to do this again.

Found the recipe here: https://camellia-sinensis.com/fr/blogue/the-glace-aux-fraises-du-quebec-et-gyokuro-shizuoka

#tea #TeaRitual #TeaInspiration #IcedTea #DrinkTea #Gyokuro #SurvivingSummerWithNoAC

A rare treat today to sustain my brain through this horrifying heat! I made an iced tea smoothie treat for myself.

Last night, I took 10 grammes of gyokuro and cold brewed it into a litre of water, which I then stuck into the fridge overnight.

The resulting gyokuro was light and delicious, it took all my self control to not drink it immediately this morning, but I had other plans...

#tea #TeaRitual #TeaInspiration #IcedTea #DrinkTea #Gyokuro #SurvivingSummerWithNoAC @tea

1/n

When the temperature hits 35 Celsius, I still drink tea. I just switch out the kettle for ice cubes. Gyokuro, kukicha, and hojicha are particularly delicious brewed on ice. The cold water pulls out all the sweetness and there is almost no bitterness.

Pictured is some gyokuro on ice brewing in a shiboridashi. I like to put a ton of gyokuro (like... an obscene amount) and let the icecubes melt, and I'll add a tiny little bit of cold water periodically to tease out all the cold sweetness.

#gyokuro #tea #shiboridashi #tearitual #icedtea #teainspiration #drinktea @tea