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From Japan to the people: Morimoto Mizudashi Sencha and the new Suikyo

Celebrating the new Suikyo Mizudashi Sencha in Paris

It is always a great experience to be in Paris at neo.T., not only because it is nice inside this beautiful shop, but because it is a brilliant moment to enjoy the people walking through the street in front of the store and to have the chance for so many interesting and inspiring talks.

A happy time in Paris on the street with Morimoto Mizudashi
A happy time in Paris on the street with Morimoto Mizudashi

For people who a wondering where to find a shop selling green leaves for cold infusions, just look here:

The new SUIKYO and where to get it

Celebrating the new Suikyo Mizudashi Sencha in Paris
Celebrating the new Suikyo Mizudashi Sencha in Paris

While most customers of neo.T. who were invited to the Mizudashi Party, already now that we always infuse the green Mizudashi Sencha leaves with cold water or even with ice, the people who we meet on the street are quite astonished, when we show them how we prepare such a drink.

Preparing the Suikyo Mizudashi Sencha in a Whisky Carafe
Preparing the Suikyo Mizudashi Sencha by using Whisky and Cocktail utensils
Green leaf lovers and green leaf newcomers tasting the Morimoto Mizudashi Sencha
Green leaf lovers and green leaf newcomers tasting the Morimoto Mizudashi Sencha

Infusing the green leaves of a Mizudashi Sencha brings out quite brilliant, grassy taste notes, as well as a refreshing kind of sweetness. While over the time the real green leaf lovers tend to make really strong infusions that are intensive like a green juice, people who start drinking the infusion of green leaf Mizudashi usually more like a light version of it. Nevertheless, regardless of infusing it strong or soft, with cold water only a little part of the caffeine comes out from the green leaves into the drink.

So what doing, if you just want to get more of the caffeine, of which is a lot inside the green leaves? Either you just dring more or take more leaves, or you make one warm infusion. A simple way is to make on warm infusion, for example with 50 or 60 degrees, with only a little amount of water. If you then put in a bigger amount of cold water or even ice, the infusion is cold and ready to enjoy without waiting. No need to wait more than 20 seconds for preparing a Mizudashi anyway.

Talks and drinks on the street: Suikyo Mizudashi Sencha
Talks and drinks on the street: Suikyo Mizudashi Sencha

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