How to Enjoy Japanese Tea in Summer
Summer in Japan is known for its high temperatures and humidity. While consumption of hot tea drops during these warmer months, tea itself remains an essential part of daily life as many simply change preparation methods to enjoy it just as much.
This seasonal approach reflects a broader concept in Japanese culture known as kisetsukan (季節感), an awareness and appreciation of the changing seasons. From brewing methods to serving vessels, many aspects of Japanese tea adapt throughout the year.
Here are a few of the ways tea is enjoyed during the Japanese summer.
Mizudashi (水出し): Cold-Brewed Japanese Tea
One of the most common ways to enjoy Japanese tea during the summer is mizudashi, or cold brewing. Instead of steeping tea with hot water, the leaves are infused in cold water. Depending on the tea, this can take anywhere from 10 minutes (Sencha, Kukicha, etc) to over an hour, preferably overnight (Hojicha, Mugicha).
Cold brewing produces a noticeably different cup than hot brewing. Because the tea is extracted more slowly at a lower temperature, it tends to have a smoother body, gentle sweetness, and less bitterness while still preserving the tea's aroma.
At Sugimoto Tea, our tea lovers especially enjoy cold-brewing Yuzu Kukicha, Genmaicha and Fukamushi Sencha during the hot season. In Japan, mizudashi tea is part of the summer’s daily routine to keep a pitcher of cold-brewed tea in the refrigerator to enjoy throughout the day.
Iced Tea
Not all refreshing summer tea is prepared through cold brewing. In addition to cold brewing, many Japanese teas can also be brewed with hot water and then chilled or served over ice. This method can produce a stronger flavor and is also a convenient option for teas such as mugicha and hojicha, which typically require several hours, or preferably overnight, when cold brewed.
Mugicha, or roasted barley tea, is technically not made from the tea plant (Camellia sinensis), but it has become a staple of Japanese summers. Because mugicha is naturally caffeine-free, it can be enjoyed by people of all ages, including young children. In Japanese households, most children grow up pouring a chilled glass of mugicha after coming home on a sweltering afternoon. This habit carries into adulthood, becoming a fixture of the daily commute for work, and the tea is widely available in restaurants, convenience stores, and vending machines throughout Japan. For many, summer is reminiscent of ice clinking in a glass of mugicha, the tea’s roasted aroma, and its sweet and refreshing taste.
Along with mugicha, hojicha is also commonly prepared as iced tea during the warmer months.
Kōridashi (氷出し): Brewing Tea with Ice
For a more specialized brewing experience, some tea enthusiasts prepare Japanese green tea using kōridashi, a method that relies on slowly melting ice.
Rather than pouring water over the leaves, several ice cubes are placed directly on top of the tea leaves. As the ice gradually melts, the tea is extracted to produce an overpowering sweetness, umami, and delicate aroma with minimal bitterness and astringency. This method results in a small amount of concentrated tea with remarkable depth and complexity.
Kōridashi is traditionally prepared with high-quality Japanese green teas, particularly gyokuro, though premium sencha can also produce excellent results.
Although it requires patience, many tea lovers consider it one of the most rewarding ways to experience the subtle character of exceptional Japanese tea.
Seasonal Changes in the Japanese Tea Ceremony
Seasonality also plays an important role in the Japanese tea ceremony.
Throughout the year, tea practitioners make subtle adjustments that reflect the changing seasons and create a more comfortable experience for guests.
During the summer months, a hirajawan, or shallow tea bowl, is often used when preparing matcha in a tea ceremony. Its wider, shallower shape allows the tea to cool more quickly while creating a feeling of openness and refreshment that suits the warmer weather.
Other elements of the tea gathering also change with the seasons. Flowers, hanging scrolls, tea utensils, and even the arrangement of the tea room are carefully selected to reflect the time of year and create a seasonal atmosphere.
These thoughtful details remind guests of the close relationship between tea and nature throughout the year.
Brewing Tips for Summer
If you'd like to try these seasonal traditions at home, here are a few simple suggestions.
Cold-Brewing (Mizudashi) for green teas such as sencha, kukicha, and genmaicha
Add 10–15 g (about 2 tablespoons) of tea leaves to a 750 ml (25 fl oz) cold brew bottle or pitcher.
Fill with cold or room-temperature water and gently swirl to distribute the leaves.
Steep for 10 minutes to several hours, depending on the tea and your preferred strength.
Gently turn or swirl the bottle before serving.
Note: Other teas, such as hojicha and mugicha, generally require a longer steeping time.
Ice-Brewing (Kōridashi)
For gyokuro, add 5 g (about 2 teaspoons) of gyokuro to a small teapot, such as a flat kyusu or shiboridashi.
Cover the leaves with several ice cubes.
Allow the ice to melt naturally before pouring.
Iced Matcha
Prepare matcha with a small amount of water, then pour it over ice or shake it with cold water in a bottle or shaker for a refreshing summer drink.
Storing Tea During Summer
Heat, humidity, light, and strong odors can all affect tea quality. Store unopened tea in a cool, dry place away from direct sunlight. Once opened, reseal the package tightly after each use and keep it away from moisture and foods with strong aromas. If refrigerated, allow the package to return to room temperature before opening to help prevent condensation from forming on the leaves.
Experience the Seasons Through Tea
Japanese tea culture is closely connected to the changing seasons, with different traditions and ways of enjoying tea throughout the year.
From keeping a pitcher of cold-brewed tea in the refrigerator to preparing gyokuro with slowly melting ice or appreciating the seasonal details of the tea ceremony, summer offers many different ways to experience Japanese tea.
If you're looking to enjoy Japanese tea during the warmer months, consider exploring teas that are especially well suited for cold brewing and discover a different side of their flavor.