Cold green tea might seem simple — just tea that has been chilled. But in Japan, the way tea is made cold can completely change its flavor, texture, and even its purpose. This article explains how reicha works, and why three different Japanese methods — rapid chill, mizudashi (cold brew), and koridashi (ice melt) — can transform the same tea leaves into entirely different experiences. Reicha is Japanese green tea that is intentionally prepared cold, where flavor is controlled through extraction speed rather than temperature alone. To understand this topic in context, see Japanese Green Tea Culture, which explains how ...
