Cold Brew Sencha Green Tea + Grilled Peaches
Makes 1 quart
1 tablespoon olive oil
1 lemon, juiced
10 grams Sencha green tea
1 quart water
Fire up a charcoal or gas grill and while it gets hot, slice the peaches in half, remove the core, and lightly brush each side with olive oil. Grill the peach halves over medium-high heat for two or three minutes, face down, then flip and grill a remaining minute.
Transfer the peaches to a cutting board and let cool. Slice the peach halves into half-inch sized peaches then place them in a large glass pitcher or jar. Add the lemon juice, green tea leaves and stir in a quart of water (use filter for best results). Cover and refrigerate overnight or at least 8 hours, but no more than 12 hours. Strain the tea and peaches through a paper coffee filter or a cheese cloth and serve over ice with a lemon twist. Enjoy any leftover tea within a few days.