Coldbrew teaware

In Japan, during the warm months, tea is primarily drunk cold. Cold brew, or Mizudashi — steeping in cold water — draws out the sweetness and umami from the leaves, because in cold water, amino acids — especially theanine, which gives Japanese teas their characteristic fullness — are released easily, catechins hardly at all, and caffeine significantly more slowly. The result is a sweet, silky, and refreshing infusion.

A brew that cannot be ruined. You don't have to watch the water temperature or use a stopwatch. Tea does not over-steep as easily in the cold. If you leave it in the fridge for eight hours instead of six, nothing happens.

A cup that truly refreshes. A cold infusion of quality Japanese tea has a delicate natural sweetness — without sugar, without flavoring, without anything extra. It is the healthiest stimulating drink in the world.

Practical for the whole day. Prepare it in the evening, pour it in the morning.