works of course varyingly well with varying tees, but i had quite good
results with sencha... i also would recommend serving chilled black
chocolate with it

On Apr 19, 6:20 pm, hoelk wrote:
I really love iced Sencha in summer! the trick is not to infuse the tee
and then let it cool of, but to infuse it with cold water (best would be
just putting teal leafs and icecubes into a pot, and pour out some tea
after enough water has melted). Alternatively you can just add cold
water and let it "steep" in the fridge for 20 minutes or so...



On Mar 25, 7:39 pm, "RJP" wrote:
"MarshalN" wrote:
On Mar 25, 3:58 am, toci wrote:
I just have a few teaspoons of six month old sensha, although I think
it was also old when I got it. It's lost its grassy taste, but
instead has a yellow flower taste- some forthysia blossom, some
dandelion. It's quite pleasant, but I don't want to summer it. Are
there othr teas which should be used up NOW? Toci
I have some 6 years old sencha sitting around in a tupperware...
I should probably use them up somehow
Well, 6 years is incredibly old for a green, however, I'd like to make
the general suggestion on this thread to try making iced tea out of
old leaves. Older leaves tend to lose their more subtle and
delicate flavors, which don't come out so well in iced tea anyway.
Just a thought ...
--
Randy
My experience is that any black works well for iced tea, but greens
seldom do. I do keep trying, though. Toci- Hide quoted text -
- Show quoted text -

I finished the old sencha. I might try this with some other Japanese
teas I bought at the same time. Toci