Today I experimented further with ice infusions, digging through my tea stash for anything interesting. Making ice tea has been a great way of disposing of less than stellar tea samples or anything I have a bit too much of.
Someone suggested using crushed ice to speed things up. Unfortunately I do not have ready access to crushed ice, but I do have a shovel, a bag of ice, and a bit of pent up angst. Note, if you try this, wrap the bag of ice in a towel to cushion and disperse the impact.
Zhen Qu: Very nice, light, bits of honey and lemon, sweet and refreshing.
Roasted TGY: Roasted Chocolate. This one was all right, but not my favorite.
Milk Oolong: Tasted exactly like it smells, milky sweet and floral.
Kukicha: This one was kind of gross, marine and grassy, not a good grassy--when I was five, I built a home for my Cringer/Battle Cat toy in a bucket filled with water and grass (I know, wtf?) and left him there for a few weeks. I've never forgotten the smell when I went to retrieve him. That kind of grassy.
Tip: Rolled oolong wont unfurl in cold water. For a better infusion try rinsing in boiling water first.
If you think this is starting to sound a bit labor intensive, you're not the only one.