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FOOD: Cold-brew tea – umami on ice.

Never mind cold-brew coffee, make like the Japanese and master cold-brew tea. Perfect summer sipping as the temperatures rise, cold-brew tea is not only refreshing but contains less caffeine and a has a subtler, less bitter taste.

Easy to brew at home, for the best-tasting cup of Japanese iced tea, first choose a high-quality loose-leaf such as sencha, gyokuro, kukicha, houjicha or tencha. Those in search of a fast fix can brew a hot strong cup and pour over ice, but if you have more time and can wait for your tea, it’s best to embrace the slow art of cold-brewing. Easy to store in big batches, the most popular method is to fill a jar with loose tea and cool water, leaving to brew in the refrigerator over 24 hours. But if it’s a more authentic Japanese taste you’re after, brew your tea with ice – letting it thaw naturally, at room temperature.