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.

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

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.

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.