Cold brewed by plopping a heaping teaspoon into a large water bottle (around 20oz), filled with cold water and left in the fridge for a couple of hours. I have one of those I bottles with a removable strainer at the bottom, so when the tea looked nicely tinged just inverted the bottle, screwed off the bottom lid, took out the strainer with the spent tea leaves, then screwed the lid back on. Very easy! And what I got was a sweet, refreshing drink that was good to sip on even when it turned lukewarm. (Some teas taste bad/blah to me when not taken hot.) Great for summer. Definitely trying this style of preparing Four Seasons again.

Iced 8 min or more

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My favorite teas: Chinese greens, Formosa oolongs (especially Alishan), and Matcha.

I’m not fond of black or flavored teas.

I love tiny gaiwan.


Doha, Qatar

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